Creamy Ranch Chicken
I’ve never really been a “ranch” person but I must say, this really is good. Don’t worry about your busy schedule, you can still get this on the table in a jiff.
Creamy Ranch Chicken
- Prep Time
10 min
- Cook Time
45 min
- Total Time
55 min
- Servings
4-6
- Difficulty
Medium
Ingredients
- 4 boneless skinless chicken breasts – if your store has thin sliced, buy those
- 2 tsp Italian seasoning
- Salt and pepper
- 3 tbsp butter, melted
- 3 tbsp olive oil
- 10.5 oz can cream of chicken soup
- 1 ½ cups milk
- 1 cup sour cream – room temp
- ½ tsp onion powder
- 1 oz packet of ranch seasoning mix
- 1 bunch of parsley
Instructions
- Pound your chicken breast so that they’re even and will cook through all at the same rate. Pound to about ½ inch thick.
- Brush one side of the chicken with melted butter. Sprinkle each side with Italian seasoning and salt and pepper.
- Heat olive oil in a large pan over medium-high heat. Once heated add chicken and cook for 3-4 minutes on each side or until the chicken is golden brown. Remove chicken and set aside.
- Using the same pan, remove any excess oil that has developed in the pan. Add cream of chicken, milk, sour cream, onion powder, and the ranch packet to the pan. Stir until thoroughly combined and cook for approximately 5 minutes or until the sauce is nice and bubbly.
- Add the chicken back to the pan and coat with the sauce. Allow the chicken to cook and heat back up in the sauce for about 5 more minutes.
Remove from the heat and garnish with fresh parsley.
Tips
- Serve with your favorite vegetable or salad.
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