Description
This recipe takes me straight back to cozy weeknights at home, where dinner meant warm plates, full hearts, and seconds always requested. Creamy, rich, and packed with ranch flavor, this dish wraps you up like a favorite blanket. It’s perfect over mashed potatoes, rice, or pasta—and just as delicious straight from the spoon.
Ingredients
Chicken:
2 large boneless, skinless chicken breasts
2 tsp Italian seasoning
Salt & pepper to taste
2 tbsp butter, melted
1–2 tbsp olive oil
Creamy Ranch Sauce:
10.5 oz can cream of chicken soup
1½ cups milk
1 cup sour cream (room temperature)
½ tsp onion powder
1 oz packet ranch seasoning mix
Instructions
Slice chicken breasts in half to create cutlets. Season both sides with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium heat. Sear chicken until golden on both sides and cooked through. Remove and set aside.
In the same pan, lower heat and add melted butter, cream of chicken soup, milk, sour cream, onion powder, and ranch mix. Stir until smooth and heated through.
Return chicken to the skillet and coat with sauce. Simmer for 5–10 minutes.
Serve hot with your favorite sides.
Notes
Creamy, tangy, and oh-so-satisfying—this ranch chicken makes any night feel a little more special.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 430 per serving
- Fat: 22g per serving
- Carbohydrates: 25g per serving
- Fiber: 2g per serving
- Protein: 28g per serving