I love this recipe because it turns everyday chicken into something cozy and flavorful with very little effort. The creamy ranch-style sauce is savory and comforting, and everything comes together quickly in one pan. It’s a dependable dinner I make again and again when I need something easy that still feels homemade.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil or butter 4 boneless, skinless chicken breasts 1 ½ tablespoons ranch seasoning 1 cup chicken broth ½ cup milk ½ cup sour cream 2 cloves garlic minced 1 small onion finely diced ½ teaspoon onion powder ½ teaspoon garlic powder 1 tablespoon Dijon mustard Salt and pepper to taste Optional garnish: parsley or chives
Directions
I start by seasoning the chicken breasts with salt, pepper, onion powder, and garlic powder on both sides.
I heat the olive oil or butter in a large skillet over medium-high heat. Once hot, I add the chicken and cook it until golden on both sides and cooked through. I remove the chicken from the skillet and set it aside.
In the same skillet, I lower the heat to medium and add the diced onion and minced garlic. I cook them until soft and fragrant.
Next, I stir in the ranch seasoning and pour in the chicken broth, scraping the bottom of the pan to release all the flavorful bits. I let the mixture simmer briefly.
I then add the milk and sour cream, stirring until the sauce is smooth. I let it gently simmer until it thickens slightly, then stir in the Dijon mustard.
I return the chicken to the skillet and spoon the sauce over the top. I let everything simmer together for a few minutes so the chicken absorbs the flavor and the sauce becomes creamy and rich.
Before serving, I finish with chopped parsley or chives if I have them.
Servings and Timing
This recipe makes about 4 servings. I usually spend around 10 minutes preparing and about 20 minutes cooking, so the total time is roughly 30 minutes.
Storage/Reheating
I let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken gently on the stovetop or in the microwave and add a small splash of broth or milk to keep the sauce creamy.
FAQs
Can I use chicken thighs instead of breasts?
I sometimes use boneless, skinless chicken thighs, and they turn out very juicy.
Can I make this dish spicier?
I add a pinch of crushed red pepper flakes when I want extra heat.
Can I use homemade ranch seasoning?
I often use my own blend of dried herbs and spices if I don’t have a packet.
What can I substitute for sour cream?
I use plain yogurt or extra milk in a pinch.
How do I keep the sauce from curdling?
I keep the heat low once I add the milk and sour cream.
Can I add vegetables?
I sometimes add mushrooms or spinach near the end of cooking.
What should I serve with ranch chicken?
I like serving it with rice, mashed potatoes, pasta, or steamed vegetables.
Can I make this ahead of time?
I prefer making it fresh, but leftovers reheat well the next day.
How do I know the chicken is fully cooked?
I make sure the chicken is no longer pink inside and cooked through.
Can I freeze this dish?
I don’t usually freeze it because creamy sauces can change texture.
Conclusion
Ranch Chicken is one of my favorite quick dinners because it’s creamy, comforting, and easy to make with simple ingredients. The tender chicken and savory sauce make it a meal I rely on whenever I want something warm, satisfying, and homemade without a lot of fuss.
