Creamy Ranch Chicken – This Creamy Ranch Chicken recipe is everything you crave in a quick, comforting meal. Picture golden-seared chicken cutlets covered in a smooth, tangy ranch sauce made with sour cream, garlic, and a sprinkle of herbs. Ready in just 25 minutes, this dish brings together cozy flavors that work perfectly for a relaxed weeknight dinner or a little weekend treat. Serve it over pasta, mashed potatoes, or alongside your favorite veggies, and watch it disappear off the plate!
The first time I made this Creamy Ranch Chicken, I wasn’t expecting it to become such a staple in our house. I was just looking for a fast, tasty recipe to try after a long day. But as soon as that sauce came together—creamy, garlicky, with a gentle tang from the sour cream—I knew I was onto something special. My husband took one bite and immediately asked if we could have it again the next week, and my kids just kept asking for “more sauce, please!” It’s one of those meals that feels a little fancy but couldn’t be simpler to whip up. I love that it brings everyone to the table with big smiles!
What makes this Creamy Ranch Chicken truly special?
This Creamy Ranch Chicken is packed with flavor, yet so easy it feels like cheating. You get beautifully seasoned, tender chicken cutlets with a hint of garlic and herbs, seared just right. Then comes the star of the show: a rich ranch sauce that’s creamy and slightly tangy with a hint of garlic. It’s the kind of sauce you’ll want to spoon over everything, maybe even mop up with a piece of bread if no one’s looking. Plus, it’s versatile enough to pair with anything, from mashed potatoes to pasta. Simple? Yes. Delicious? Absolutely!
What You Need To Make This Creamy Ranch Chicken Recipe?
This combination of ingredients is so simple, but together they create a cozy, rich flavor that’s hard to resist. Perfect for any night when you’re craving something comforting but still want to keep things easy!
Chicken Breasts: The key here is slicing each chicken breast into thinner cutlets. This makes them cook faster and more evenly. Plus, thinner cutlets mean more surface area for that tasty ranch sauce to coat each bite. You can even use pre-sliced cutlets if you’re short on time!
Garlic Powder and Minced Garlic: We’re doubling up on garlic with both powder for the chicken seasoning and minced garlic for the sauce. Trust me, this gives the whole dish a lovely, warm garlic flavor without overpowering it.
Mixed Herbs: These add a nice earthy flavor that pairs perfectly with the ranch. A good mixed herb blend usually has things like oregano, basil, and thyme. If you have a favorite herb mix, feel free to use that, but even just a pinch of thyme or parsley alone can work wonders.
Butter and Olive Oil: The butter and olive oil together give the chicken a beautiful golden crust when searing. Butter adds richness, while olive oil keeps it from burning too fast.
Chicken Stock: This is the base for our sauce. It adds a savory depth that balances out the creaminess of the sauce. You could use water in a pinch, but chicken stock adds a whole lot more flavor.
Sour Cream: This is what gives the sauce its creamy, tangy “ranch” flavor. It’s a bit lighter than heavy cream but still makes the sauce perfectly rich. If you want a bit more tang, add an extra spoonful!
Steps To Make Creamy Ranch Chicken:
Get the Chicken Ready: First, slice each chicken breast in half horizontally so you end up with thinner cutlets. It makes everything cook quicker and more evenly—no dry spots! In a small bowl, mix up the garlic powder, mixed herbs, salt, and pepper. Now, rub that seasoning on both sides of each piece. You want every bite packed with flavor, right?
Sear the Chicken: Heat up the olive oil and butter in a skillet over medium-high heat. When it’s nice and hot, but not quite smoking, lay down those seasoned cutlets. Let them cook for about 3-4 minutes per side, until they’re golden brown. Once they’re done, set them on a plate and cover them to keep warm.
Want To Save This Recipe?
Make the Sauce: In the same skillet (yay for less cleanup!), drop the heat to medium and add an extra tablespoon of butter. Throw in the minced garlic and cook for about 30 seconds, just enough to get that amazing aroma going. Then, sprinkle in the flour and stir for another 30 seconds to get rid of that raw flour taste.
Add the Chicken Stock: Slowly pour in the chicken stock, whisking as you go to keep things smooth and creamy. Let it simmer for a bit, thickening up just enough to coat the back of a spoon.
Finish with Creaminess: Lower the heat and stir in the sour cream. Whisk it all together until your sauce is perfectly creamy. Give it a quick taste—add a bit more salt or pepper if you feel it needs it. Take it off the heat, but don’t wander off just yet!
Bring It All Together: Now, slide the chicken back into the skillet, spooning that dreamy ranch sauce over each piece. Let it sit for a minute or two so the chicken soaks up that creamy goodness.
Dig In: Serve it up with whatever side you love—mashed potatoes, pasta, or maybe a side salad—and enjoy every comforting bite!
Tip:
Here’s a little secret to make this chicken dish even better: after you sear the chicken, let it rest for a couple of minutes before you add it back to the sauce. That short pause lets the juices settle inside, so when you spoon that creamy ranch sauce over it, the chicken stays super juicy and full of flavor. And let’s talk sauce for a second—when you’re whisking in the chicken stock, go nice and slow and keep the heat at medium. This way, you’ll get that perfectly smooth, velvety sauce. Want to make it a little richer? Swap the sour cream for a touch of heavy cream or sprinkle in a bit more Parmesan for a cheesy boost. Trust me, these small steps turn this meal from tasty to downright irresistible!
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work really well in this recipe and give it a richer taste. Just make sure to adjust the cooking time slightly—thighs might need an extra minute or two per side to cook through fully.
Is there a way to make this sauce lighter?
Yes! If you’re looking to lighten things up, try substituting the sour cream with Greek yogurt. It’ll still be creamy and tangy but with fewer calories and a bit more protein. Or, for an even lighter option, you can skip the sour cream altogether and just use extra chicken broth.
Can I make this ahead of time?
Definitely. You can sear the chicken and prep the sauce a few hours ahead, but for best results, wait to combine them until just before serving. When you’re ready to serve, simply warm up the sauce, add the chicken, and let it all heat through gently on low heat—this keeps the chicken from drying out.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Ranch Chicken
Ingredients
For the Chicken:
- 1/2 tsp garlic powder
- 1 tsp mixed herbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 1/2 tbsp butter
For the Ranch Sauce:
- 1 tbsp minced garlic
- 1 tbsp butter
- 1 tbsp flour
- 1 c chicken stock
- 1/4 c sour cream
Instructions
Prepare the Chicken Cutlets:
- Start by slicing each chicken breast horizontally to create two thinner pieces. This way, they’ll cook evenly.
Season the Chicken:
- In a small bowl, mix together garlic powder, mixed herbs, salt, and pepper. Rub this blend all over each chicken cutlet, making sure they’re well coated on both sides for maximum flavor.
Sear the Chicken:
- Heat the olive oil and butter in a skillet over medium-high until they’re hot but not smoking. Set the chicken cutlets in the skillet and allow them to sear for about 3–4 minutes on each side until they turn golden brown and are thoroughly cooked. Set them aside and cover to keep them warm.
Make the Ranch Sauce:
- Using the same skillet, lower the heat to medium, add another tablespoon of butter, and let it melt. Toss in the minced garlic and let it cook for about 30 seconds, just until you can really smell that amazing garlic aroma. Stir in the flour, cooking for another 30 seconds, making sure it blends smoothly with the butter.
Build the Sauce:
- Slowly pour in the chicken stock, whisking constantly to blend it with the flour and avoid lumps. Let the sauce simmer gently and thicken a bit.
Finish the Sauce:
- Lower the heat and swirl in the sour cream along with any extra ranch seasoning if you desire. Keep whisking until the sauce is creamy and silky, then pull it from the heat.
Combine and Serve:
- Add the seared chicken back to the skillet, spooning the warm ranch sauce over each piece so it’s fully coated. Serve the chicken hot, with plenty of that delicious sauce on top. Perfect over pasta, potatoes, or your favorite veggies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
