Easy Ranch Chicken
User Reviews
4.9
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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
273 kcal
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Course
Main Course
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Cuisine
American
Easy Ranch Chicken
Description
Chicken breasts are sliced lengthwise for thinner pieces, which cook evenly and quickly. They are seasoned simply with black pepper and garlic powder before pan-searing in olive oil and butter. The cooking process develops a lightly browned exterior while keeping the interior juicy.
After removing the chicken, a roux is formed in the pan with butter and flour, then gradually combined with chicken broth to create a smooth sauce base. Ranch seasoning is whisked in to impart signature herb and spice notes. Returning the chicken to the pan allows it to finish cooking in the sauce, thickening it slightly and melding flavors. Fresh parsley adds a bright herbaceous garnish.
The recipe recommends using an instant-read thermometer to avoid overcooking and notes the dish can be salty due to ranch seasoning and broth. Adjustments include using low or no sodium broth and reducing ranch seasoning if desired.
Ingredients
- 2 large chicken breast
- black pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 2 tablespoons flour
- 1 1/4 cups chicken broth low sodium
- 1 tablespoon ranch seasoning (I use Hidden Valley)
- 1 tablespoon parsley optional but recommended, chopped, fresh
Instructions
- Cut the chicken in half lengthwise so you've got 4 thinner cutlets. Season each piece with pepper and the garlic powder.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Add the chicken to the pan and cook for about 4-5 minutes/side until golden. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the remaining butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.
- Slowly whisk in the broth until the roux has fully dissolved.
- Whisk in the ranch seasoning.
- Add the chicken back to the skillet, along with any juices from the plate, and cook for another 4-5 minutes or until it has finished cooking through (165F) and the sauce has thickened up a bit more. You may need to turn the head down again so it's gently bubbling (you don't want the sauce to get too thick before the chicken is cooked through).
- Sprinkle with fresh parsley if using, and serve immediately. This recipe is fairly salty, so you probably won't need to add any extra salt.
Notes
- Use an instant-read thermometer to ensure chicken reaches 165°F without overcooking.
- Reduce saltiness by choosing low-sodium chicken broth or halving the ranch seasoning amount.
- Fresh chopped parsley enhances the dish but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 95mg | 32% |
| Sodium | 510mg | 21% |
| Potassium | 482mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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