People love ranch dressing. Why? Mainly for its creamy, tangy flavor, but also for its versatility! You can dip it, drizzle it, some even claim they would drink it, but for the most fun, you can use it as a handy seasoning mix to cook with! Creamy Ranch Chicken is delicious proof of that! Italian-seasoned, golden-brown chicken is seared to crispy perfection and becomes the ideal base for the creamy condiment-inspired sauce. The hearty, ranch-infused sauce soaks into the chicken to really amp up the flavor. It's safe to say, whether you're a ranch enthusiast or not, everyone is sure to enjoy the classic flavors of Creamy Ranch Chicken!
IngredientsFor the chicken: • 2 large chicken breasts, boneless, skinless • 2 teaspoons Italian seasoning • salt, to taste • pepper, to taste • 3 tablespoons butter, melted • 3 tablespoons olive oil For the sauce: • 1 (10.5-ounce) can cream of chicken soup • 1 1/2 cups milk • 1 cup sour cream, room temperature • 1/2 teaspoon onion powder • 1 (1-ounce) packet ranch seasoning mix
Slice each chicken breast into 2-3 thinner slices.
Pound the thinner slices with a meat tenderizer, if needed, and aim for around 1/2-inch thickness.
Sprinkle each side of the chicken with Italian seasoning, salt, and pepper.
Brush one side of each piece of chicken with melted butter.
In a large pan over medium-high heat, warm the oil.
Add 2-3 pieces of the chicken to the pan, buttered side down, leaving room around each piece.
Sauté the chicken until a golden-brown crust has developed, about 4-5 minutes per side.
Transfer the chicken off the heat and set it aside.
Repeat with the remaining chicken.
Discard the excess oil and wipe away any black spots from the pan; a little bit of brown leftover is fine as it will add more flavor.
In the same pan over medium heat, add the cream of chicken soup, milk, sour cream, onion powder, and ranch seasoning mix.
Stir the sauce ingredients until combined.
Let the sauce gently bubble, then reduce the heat for 5 minutes.
Add the chicken to the pan and spoon it over with the sauce.
Partially cover the pan and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes.