Creamy Ranch Chicken Breasts
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
329 kcal
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Course
Main Course
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Cuisine
Australian
Creamy Ranch Chicken Breasts
Description
This recipe begins with chicken breasts sliced into cutlets and pounded to even thickness if needed, ensuring uniform cooking. The cutlets are seasoned with salt, pepper, and garlic powder and dredged in flour before frying in olive oil and butter until golden and cooked through. The pan is then used to build a sauce by sautéing garlic, adding flour, and gradually incorporating chicken broth and ranch seasoning before finishing with sour cream.
The resulting sauce has a creamy, tangy ranch flavor with a smooth texture that clings to the chicken cutlets. The garlic enhances the depth of flavor without overpowering the dish. The use of chicken broth and sour cream creates a balanced sauce that complements rather than hides the simple chicken.
This dish is best served immediately to enjoy the tender texture and creamy sauce. It pairs well with simple sides like rice, potatoes, or steamed vegetables. Adjust seasoning to taste at the end for salt and pepper. The ranch seasoning can be homemade or store-bought, offering some flexibility.
For best results, low-sodium chicken broth is used to control saltiness, and the recipe is tested with full-fat sour cream, which adds richness to the sauce.
Ingredients
For the chicken
- 2 chicken breast
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon butter
For the sauce
- 1 tablespoon butter
- 2 cloves garlic finely chopped
- 1 tablespoon flour used to coat the chicken
- 1 cup chicken broth (see note 1)
- 2 tablespoons ranch seasoning (see note 2)
- ¼ cup sour cream (see note 3)
- salt to taste
- black pepper to taste
Instructions
To prepare the chicken
- Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
- Use a large sharp knife to cut them into cutlets. Ensure you keep the knife parallel to the board and cut sideways through the breast (see the bulk of post for pictures)
- Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down. Cover it with parchment paper to protect the meat.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken cutlets with salt, pepper, and garlic powder on both sides, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper½ teaspoon garlic powder
To cook the chicken
- Place a heavy skillet or frying pan over medium-high heat. Add the olive oil; once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoons olive oil1 tablespoon butter
- Cook chicken cutlets for 3 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
- Turn the heat under the skillet to low (don't wash it out), add the butter and the finely chopped garlic, and cook for 1-2 minutes until softened but not colored.1 tablespoon butter2 cloves garlic, finely chopped
- Add in the reserved flour and cook for 30 seconds.1 tablespoon of the flour used to coat the chicken
- Slowly add in the chicken broth, stirring constantly. Add the ranch seasoning, bring the sauce to a simmer, and cook for 2-3 minutes until thickened.1 cup chicken broth2 tablespoons ranch seasoning
- Reduce the heat to low and add the sour cream, whisking gently until it has melted into the sauce.¼ cup sour cream
- Add the chicken back into the pan, plus any collected juices. Simmer together for another 2 minutes.
- Season the sauce to taste and serve. salt and pepper
Notes
- Low-sodium chicken broth helps maintain balanced seasoning; vegetable broth can also be used as a substitute.
- Store-bought ranch seasoning is convenient, but making your own allows control over flavors.
- Full-fat sour cream is recommended for the richest sauce; reduced-fat versions have not been tested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 1269mg | 53% |
| Potassium | 471mg | 10% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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