Ingredients
- 2 boneless chicken breasts (sliced horizontally into cutlets)
- 1 tsp garlic powder
- 1 tsp mixed herbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter (for searing chicken)
- 1 tbsp butter (for sauce)
- 2 cloves garlic, minced
- 1 tbsp flour
- 1 cup chicken stock
- 1/2 cup sour cream (or heavy cream)
- 2 tbsp ranch seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Slice chicken breasts into cutlets and pound to even thickness if needed.
- Season both sides with garlic powder, mixed herbs, salt, and pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and keep covered.
- In the same pan, melt 1 tbsp butter and sauté minced garlic for 30 seconds.
- Stir in flour and cook for 30 seconds to form a roux.
- Gradually whisk in chicken stock until smooth.
- Lower heat and stir in sour cream and ranch seasoning. Whisk until creamy and glossy.
- Return chicken to the pan, spooning sauce over each piece to coat.
- Garnish with fresh parsley and serve hot.
Notes
- Add sautéed mushrooms for extra earthiness.
- Stir in fresh spinach to boost greens.
- Swap chicken thighs for a juicier variation.
- Use heavy cream instead of sour cream for a richer flavor.
- Reheat leftovers gently with a splash of stock to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 340
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 105mg
