How to Make the Best Creamy Ranch Chicken with Simple Ingredients
This creamy ranch chicken is the ultimate in comfort food, with juicy pan-seared chicken breasts swimming in a zesty, flavorful cream sauce. Perfect with mashed potatoes, rice, or egg noodles to soak up every bit of that rich, savory gravy.
I’m cooking up some creamy ranch chicken today—a quick and easy skillet meal with simple ingredients that pack incredible flavor. Ranch seasoning is the star here, transforming the humble chicken breast into a savory, saucy masterpiece. Spoon it over fluffy mashed potatoes, serve it on a bed of white rice, or ladle it generously over warm, buttered egg noodles. Trust me; this is a must-try recipe if you’re looking for an easy way to dress up plain chicken.
The chicken is seasoned, pan-seared in butter until it’s golden and crispy, and then topped with a creamy ranch sauce. That sauce? It’s made from a mix of chicken broth, milk, ranch seasoning, sour cream, and a hit of onion and garlic powder with Italian seasoning to bring everything together. This is comfort food that’s bound to be a hit at your dinner table.
Tips for Making Creamy Ranch Chicken
- Chicken – I always pound the chicken breasts to an even thickness for consistent cooking. No dry edges here! Place the chicken between some plastic wrap, parchment paper, or in a Ziploc bag before pounding.
- Two-hand seasoning method – Here’s my trick to minimize hand washing while seasoning: Use your dominant hand to sprinkle seasoning and your other hand to pat it in and flip the chicken. Cuts down on mess and keeps things efficient!
- Butter – I like using Land O Lakes butter because it comes in half sticks, already marked for easy slicing. Just a nice little convenience for cutting down on measuring.
- Flour – This thickens up the sauce perfectly. When added to the melted butter, the mixture bubbles and cooks until it’s smooth and ready to coat each bite.
- Chicken broth – I stick with low-sodium chicken broth since the ranch seasoning adds plenty of saltiness.
- Sour cream – This ingredient adds a bit of tang and creaminess. I typically go with 1/4 cup for balance, but feel free to adjust if you prefer a stronger sour cream flavor. Full-fat sour cream is best to keep it from curdling in the sauce.
- Ranch dip seasoning mix – One packet of Hidden Valley Ranch dry seasoning works well for me. If you’re concerned about sodium, try using half the packet or substitute with regular ranch dressing (although I haven’t personally tested this swap).
Storage and Reheating
Got leftovers? Store them in the fridge for up to 3 days. To reheat, use the microwave or warm gently in a pan over low heat. Add a splash of milk if the sauce thickens too much when reheating.
What to Serve with Creamy Ranch Chicken
Pair this creamy chicken with a starch that’ll soak up all that incredible sauce. I usually go for mashed potatoes, rice, or noodles. And for some added color, green beans or another veggie of your choice balance the meal nicely.
Enjoy this creamy, savory dish, and let me know if you made any tweaks or what you served it with!
Creamy Ranch Chicken
Ingredients
- 4 boneless skinless chicken breasts (5–8 oz. each)
- Salt and pepper
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 1 tablespoon flour
- Fresh parsley to garnish (optional)
SAUCE
- 1 cup low sodium chicken broth
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 1 oz. packet
Instructions
- Pound the chicken breasts to an even 1” thickness using a meat mallet and season both sides of the chicken with salt and pepper.
- In a skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 4-5 minutes per side. Remove to a plate and set aside.
- Reduce heat to low and add the remaining butter. Stir in flour and cook for about one minute.
- Pour in chicken broth and scrape up the browned bits stuck to the pan.
- Add milk, sour cream, onion powder, garlic powder, Italian seasoning and ranch seasoning mix. Stir to combine until the sour cream and ranch seasoning has fully dissolved into the sauce.
- Add chicken and plate juices back to the pan and spoon the sauce over the chicken. Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
- Dish and serve hot topped with fresh parsley (optional).
- Enjoy!
Notes
- I used boneless, skinless chicken breasts on the smaller side (about 5-8 oz. each). If you have large chicken breasts, cut 2 breasts in half lengthwise to get 4 chicken cutlets.
- Use full-fat sour cream so it doesn’t curdle in the sauce.
- Add more flavor – Top the chicken with some chunky bacon bits before serving or add them into the sauce.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
