This is a quick, skillet-made dish of seared chicken breasts smothered in a rich, creamy ranch sauce. It comes together in about 20 minutes and makes a flavorful, comforting main course.

Creamy Ranch Chicken

Why You’ll Love This Recipe

I love this recipe because it transforms simple chicken into something special with minimal effort. The ranch seasoning works its magic in the creamy sauce, giving the dish a comforting tang and herby warmth. It’s perfect for weeknights when I want something flavorful but not fussy. The sauce pairs beautifully with mashed potatoes, rice, or even steamed vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Boneless chicken breast
Garlic powder
Mixed herb
Salt
Pepper
Olive oil
Butter

For the ranch sauce:

Minced garlic
Butter
Flour
Chicken stock
Sour cream
Ranch seasoning
Fresh parsley (garnish)

Directions

Slice each chicken breast horizontally into two thinner cutlets. If parts are thick, I gently pound them to even thickness so they cook uniformly.
I season both sides of each cutlet with garlic powder, mixed herb, salt, and pepper.
In a skillet, I heat olive oil and butter over medium-high heat. I sear the seasoned chicken on each side until golden (about 3–4 minutes each side). Once seared, I remove the chicken and keep it covered while preparing the sauce.
In the same pan, I melt butter and sauté minced garlic for about 30 seconds until fragrant.
I stir in flour and cook for another 30 seconds, forming a roux.
I gradually pour in chicken stock while whisking to make a smooth sauce.
I lower the heat and stir in sour cream along with the ranch seasoning. I whisk until fully combined and glossy.
I return the cooked chicken to the sauce in the pan, spooning sauce over the top so each piece is coated.
I garnish with chopped fresh parsley before serving.

Servings and timing

Servings: 4 servings
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

I sometimes stir in sautéed mushrooms along with garlic for earthiness.
I like adding fresh spinach (just wilt it into the sauce) to boost the greens.
I occasionally swap chicken thighs for breast if I prefer darker meat.
I’ve also used heavy cream in place of sour cream for a slightly different richness.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools — when reheating, I add a splash of chicken stock or water and gently rewarm over low heat, stirring, until it loosens back into a creamy consistency.

FAQs

What if I don’t have ranch seasoning on hand?

I sometimes make a quick ranch blend using dried herbs (like dill, parsley, chives), garlic powder, onion powder, salt, and pepper. I mix until fragrant and use it in place of a store-bought blend.

Can I use heavy cream instead of sour cream?

Yes — heavy cream works too. The flavor and texture shift slightly (less tang, more richness), but it still turns out delicious.

Will this recipe work with chicken thighs?

Absolutely. Bone-in thighs will require a bit more cooking time, but boneless thighs work quite well and stay juicy.

Can I make this dairy-free or lower in fat?

I can try substituting Greek yogurt (full fat) for sour cream or use a lower-fat cream alternative. I just make sure to keep the heat low to prevent curdling. I also reduce or omit butter and use more stock or a light cooking oil.

Can I double this recipe for a crowd?

Yes, I can scale it up. I just make sure the pan is large enough so the chicken pieces still get good contact with the surface for proper searing. I sometimes cook the chicken in batches and then bring everything together in the end.

Conclusion

I find that this Creamy Ranch Chicken is a perfect balance of ease and rich flavor. It’s a go-to when I want something satisfying without spending hours in the kitchen. The creamy sauce elevates simple chicken, and with a few side dishes I have a full, comforting meal.