A creamy, comforting ranch-flavored chicken dish made in one skillet, perfect for an easy homemade dinner served with rice, potatoes, or vegetables.

1 tablespoon olive oil or butter

4 boneless, skinless chicken breasts

1 1/2 tablespoons ranch seasoning

1 cup chicken broth

1/2 cup milk

1/2 cup sour cream

2 cloves garlic, minced

1 small onion, finely diced

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon Dijon mustard

Salt and pepper, to taste

Fresh parsley or chives, chopped (optional garnish)

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Season chicken breasts on both sides with salt, pepper, onion powder, and garlic powder.
Heat olive oil or butter in a large skillet over medium-high heat.
Add chicken and cook until golden on both sides and fully cooked. Remove and set aside.
Reduce heat to medium and add diced onion and minced garlic to the skillet.
Cook until softened and fragrant.
Stir in ranch seasoning and pour in chicken broth, scraping up any browned bits.
Let the mixture simmer briefly.
Add milk and sour cream, stirring until smooth.
Simmer gently until the sauce thickens slightly, then stir in Dijon mustard.
Return chicken to the skillet and spoon sauce over the top.
Simmer for a few minutes until chicken is well coated and heated through.
Garnish with parsley or chives before serving.

Chicken thighs can be used instead of breasts.

Keep heat low after adding dairy to prevent curdling.

Add mushrooms or spinach for extra vegetables.

Add a splash of broth or milk when reheating to loosen the sauce.