Description
Prepare this creamy ranch chicken skillet in 30 minutes. You get juicy chicken coated in a rich ranch-seasoned sauce. This dish works well with mashed potatoes or roasted vegetables.
Ingredients
- 2 large boneless skinless chicken breasts, sliced into ½-inch thick cutlets
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup milk
- ½ cup sour cream, room temperature
- 1 ounce ranch seasoning mix
- ½ teaspoon onion powder
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or roasted vegetables (for serving)
Instructions
- Pat chicken dry. Season both sides with Italian seasoning, salt, and pepper.
- Brush one side of each cutlet with melted butter.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden brown and cooked through to 165°F. Remove chicken and set it aside.
- In the same skillet, combine cream of chicken soup, milk, sour cream, ranch seasoning, and onion powder. Stir the mixture well.
- Bring the sauce to a gentle simmer. Let the sauce bubble for 5 minutes, stirring sometimes, until it thickens slightly.
- Return the chicken to the skillet. Spoon the sauce over the chicken.
- Cover the skillet partially and simmer for 8 to 10 minutes so the flavors combine.
- Garnish with chopped parsley. Serve warm with mashed potatoes or roasted vegetables.
Notes
- Use room temperature sour cream for a smoother sauce.
- Cook chicken until the internal temperature reaches 165°F for safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American