Ever have one of those days where you need dinner to be something special, but you absolutely do not have the time or energy for a big production? This is that recipe. It feels like a cozy, indulgent weekend meal but comes together on a hectic Wednesday like it’s no big deal.

The magic, as you’ll see, is in a single powerhouse ingredient that transforms a simple pan sauce into something you’ll want to eat with a spoon. It’s the kind of dish that makes everyone at the table ask, “What’s in this?” with a happy, full mouth.

Ingredients Needed for the Recipe

Gathering your ingredients first is the secret to that smooth, 20-minute timeline. Here’s what you’ll need, and why each one matters.

• Boneless Chicken Breast: The main event! Slicing them into cutlets is the crucial first step to ensuring they cook quickly and stay incredibly juicy.

• Garlic Powder, Salt, Pepper, Mixed Herbs: This simple dry rub gives the chicken itself a beautiful base layer of flavor before it even hits the pan.

• Olive Oil & Butter: A dynamic duo for searing. The oil handles the high heat, while the butter adds a rich, nutty flavor to the chicken and the foundation of the sauce.

• Minced Garlic: Fresh is best here. It provides a pungent, aromatic kick that balances the creamy sauce perfectly.

• All-Purpose Flour: This is our sauce thickener. Just a tablespoon gives the sauce body without making it overly heavy or gloppy.

• Chicken Stock: The liquid base of our sauce. Using a good stock adds a ton of savory depth that water just can’t provide.

• Sour Cream: The source of the incredible creaminess and a slight tang. Let it come to room temperature so it blends into the sauce smoothly without curdling.

• Ranch Seasoning: The superstar. This packet is a genius blend of herbs, garlic, onion, and buttermilk powder that does all the heavy flavor lifting for you.

• Fresh Parsley: Not just a pretty garnish! The fresh, green flavor it adds at the end brightens the entire dish.

How to make Creamy Ranch Chicken?

This process is straightforward, but a few key techniques make all the difference between good and truly great chicken. Follow these steps for absolute perfection.

Preparing the Chicken

Start by placing your chicken breast flat on a cutting board. Carefully slice each one horizontally into two thinner cutlets. This is the single best trick for preventing dry, overcooked chicken.

If any parts are still unusually thick, gently pound them with the flat side of a meat mallet or a heavy pan until everything is an even thickness. This guarantees every piece will cook at the same rate.

Searing to Perfection

Pat the chicken cutlets completely dry with a paper towel—this is essential for getting a golden-brown sear, not a steam. Generously season both sides with the garlic powder, herbs, salt, and pepper.

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is foaming, add the chicken. Don’t crowd the pan; cook in batches if needed. Sear for 3-4 minutes per side until beautifully golden.

Resting is Cooking Too

Transfer the cooked chicken to a plate and cover it loosely with foil. This little rest allows the juices to redistribute throughout the meat, ensuring every single bite is tender. Let it relax while you make the sauce.

Building the Sauce

In that same glorious skillet, melt the additional tablespoon of butter. Add the minced garlic and sauté for just 30 seconds until it’s incredibly fragrant. You want to wake up the flavor, not burn it.

Sprinkle the flour over the garlic and butter, stirring constantly for another 30 seconds. This cooks out the raw flour taste and creates a roux, which will thicken our sauce beautifully.

Bringing It All Together

Now, slowly pour in the chicken stock while whisking continuously. This constant motion is what prevents lumps from forming and creates a silky-smooth base. Let it simmer for a minute until it just starts to thicken.

Reduce the heat to low. This next part is important: add the room-temperature sour cream and the ranch seasoning. Whisk vigorously until everything is completely blended into a luxurious, glossy sauce.

The Grand Finale

Return the rested chicken and any accumulated juices back to the skillet. Spoon that amazing sauce over each piece, letting everything heat through for a final minute. Sprinkle with fresh parsley and prepare for applause.

Best Time to Serve This Dish

This dish is the ultimate all-rounder. It’s your secret weapon for a busy weeknight when takeout is tempting, but you crave something real. It feels fancy enough for a casual Friday night date at home or for serving to guests who pop over unexpectedly.

It’s also a fantastic comfort food meal for a chilly evening. The creamy, savory sauce just has a way of making everything feel a little cozier and a lot better.

Ingredient Substitutions

No sour cream? Full-fat Greek yogurt is a fantastic tangy substitute. For a richer sauce, heavy cream can work, though you may need a touch more flour for thickening.

Chicken thighs are a delicious, forgiving alternative to breast meat. They’re harder to overcook and bring a richer flavor. If using stock, a low-sodium version is best since the ranch seasoning already contains salt.

Tips

• Your sour cream must be at room temperature. Adding it cold to a hot sauce is a one-way ticket to a curdled, grainy texture. Just take it out of the fridge when you start cooking.
• Don’t skip whisking while adding the stock! A smooth sauce is achieved through patience and a good whisk. A few lumps can be saved by vigorously whisking or even using an immersion blender.
• Let the chicken rest after searing. It feels like a delay, but it’s a non-negotiable step for the most succulent chicken imaginable. Trust the process.

Flavor Variations

This recipe is a perfect canvas. For a smoky, salty crunch, crisp up some bacon bits and sprinkle them on top at the end. Sautéed mushrooms, stirred into the sauce after the garlic, add an earthy, umami depth.

Want to sneak in some greens? A couple of large handfuls of fresh spinach, wilted into the finished sauce right before adding the chicken back, is a wonderful and easy addition.

How to Store and Reheat

Leftovers will keep beautifully in an airtight container in the refrigerator for up to three days. The sauce will thicken significantly as it chills—that’s totally normal.

To reheat, do so gently in a skillet over low heat. Add a small splash of chicken stock or milk to loosen the sauce back to its original creamy consistency, stirring often until warmed through.

Print Recipe

Creamy Ranch Chicken Recipe

Author: katie Smith Cooking Method: Skillet Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Estimated Cost: $ 7.95 Calories: 380

Best Season: Fall, Winter

Description

This Creamy Ranch Chicken is a quick, flavorful weeknight dinner made entirely in one skillet. Tender pan-seared chicken breasts are smothered in a rich, creamy sauce infused with ranch seasoning, garlic, and herbs. Ready in just 20 minutes, this easy recipe pairs perfectly with mashed potatoes, pasta, or roasted veggies for a comforting, family-friendly meal the whole household will love.

Ingredients

Servings

For the chicken:

• 2 large boneless chicken breasts (cut into cutlets)
• ½ tsp garlic powder
• 1 tsp mixed herbs (such as parsley, thyme, dill)
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp olive oil
• 1.5 tbsp butter

For the ranch sauce:

• 1 tbsp minced garlic (fresh)
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 cup chicken stock (low-sodium preferred)
• ¼ cup sour cream (room temperature)
• 1.5 tbsp ranch seasoning (store-bought or homemade)

To serve & garnish:

• fresh parsley (chopped, for garnish)
• mashed potatoes, pasta, or roasted vegetables (for serving)

Instructions

1. Prepare the chicken

   Cut each chicken breast horizontally into two thin cutlets. If needed, gently pound thicker parts to an even thickness for consistent cooking.
   This ensures juicy, evenly cooked chicken.
   Mark as complete

2. Season the chicken

   In a small bowl, mix garlic powder, mixed herbs, salt, and pepper. Season both sides of the chicken cutlets thoroughly.
   Mark as complete

3. Sear the chicken

   Heat olive oil and 1.5 tbsp butter in a large skillet (preferably cast-iron) over medium-high heat. Add chicken and sear for 3–4 minutes per side until golden brown and cooked through. Remove from pan and cover to keep warm.
   Internal temperature should reach 165°F (74°C).
   Mark as complete

4. Start the sauce

   In the same skillet, melt 1 tbsp butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
   Do not let garlic burn.
   Mark as complete

5. Make the roux

   Stir in the flour and cook for 30 seconds, stirring constantly to form a smooth paste (roux).
   This thickens the sauce without lumps.
   Mark as complete

6. Build the creamy base

   Gradually pour in the chicken stock while whisking continuously to prevent clumping. Bring to a gentle simmer and cook for 1–2 minutes until slightly thickened.
   Scrape up any browned bits for extra flavor.
   Mark as complete

7. Finish the sauce

   Reduce heat to low. Stir in sour cream and ranch seasoning. Whisk until smooth and glossy. Do not boil after adding sour cream to prevent curdling.
   Mark as complete

8. Combine and serve

   Return the chicken to the skillet, spooning the sauce over the top. Simmer gently for 1–2 minutes to reheat. Garnish with fresh parsley and serve immediately.
   Serve with mashed potatoes, pasta, or roasted veggies.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 chicken breast with sauce

---

Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 10g50%

Trans Fat 0.5g

Cholesterol 115mg39%

Sodium 720mg30%

Potassium 580mg17%

Total Carbohydrate 8g3%

Dietary Fiber 1g4%

Sugars 3g

Protein 36g72%

---

Calcium 60 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it richer: Substitute half the chicken stock with heavy cream for an ultra-luxurious sauce.
• Veggie boost: Stir in sautéed mushrooms, spinach, or crispy bacon for added texture and flavor.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken stock to loosen the sauce.
• Freezing: Not recommended due to sour cream, which may separate upon thawing.
• Ranch seasoning tip: Use store-bought (like Hidden Valley) or make your own blend with dried parsley, dill, garlic, onion, salt, and pepper.

Keywords: creamy ranch chicken, skillet chicken recipe, easy chicken dinner, ranch chicken breast, 20-minute meal, one-pan chicken