Description
This creamy ranch chicken features juicy chicken in a rich ranch-infused sauce. Perfect for weeknight dinners or special occasions, it’s quick and mouthwatering!
Ingredients
Scale
- 2 large boneless chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon mixed herbs (or Italian seasoning)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1.5 tablespoons butter (for searing chicken)
- 1 tablespoon minced garlic (fresh)
- 1 tablespoon butter (for sauce)
- 1 tablespoon all-purpose flour
- 1 cup chicken stock (low-sodium preferred)
- 1/4 cup sour cream (room temperature)
- 1.5 tablespoons ranch seasoning
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Cut chicken breasts into cutlets for even cooking.
- Season chicken with garlic powder, herbs, salt, and pepper.
- Heat olive oil and butter in a skillet and sear chicken until golden brown.
- Sauté minced garlic in the remaining butter until fragrant.
- Sprinkle flour over garlic butter to make a roux, then whisk in chicken stock until thickened.
- Mix in sour cream and ranch seasoning, then add chicken back to skillet to heat.
- Serve chicken with sauce, garnished with fresh parsley.
Notes
For a gluten-free version, substitute the flour with cornstarch.
Allow sour cream to reach room temperature before adding to avoid curdling.
Leftovers can be stored in the fridge for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg