Creamy Ranch Chicken Skillet (Print-Friendly Version)
Tender chicken in a creamy ranch sauce, ready in 30 minutes. Serve with veggies and potatoes for a savory skillet meal.
# What You’ll Need to Make This:
→ Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
2 teaspoons Italian seasoning
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
2 tablespoons melted butter
06 -
1–2 tablespoons olive oil
→ Sauce
07 -
298 grams cream of chicken soup
08 -
360 millilitres whole milk
09 -
240 grams sour cream, at room temperature
10 -
0.5 teaspoon onion powder
11 -
28 grams Ranch seasoning mix
# How to Prepare:
01 -
Slice each chicken breast into 2–3 thinner fillets. Flatten to approximately 1.25 cm thickness if needed using a meat tenderizer.
02 -
Generously season both sides of the chicken with Italian seasoning, salt, and pepper. Brush one side of each fillet with melted butter, ensuring the butter is not excessively hot.
03 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken fillets in batches for 4–5 minutes per side until deeply golden and cooked through. Remove chicken from the skillet and set aside.
04 -
Reduce skillet heat to medium. Add cream of chicken soup, whole milk, sour cream, onion powder, and Ranch seasoning mix. Stir constantly until the sauce is cohesive. Allow to simmer gently and reduce for 5 minutes.
05 -
Return seared chicken fillets to the skillet. Spoon sauce over each piece, cover the skillet partially, and let the chicken reheat and absorb the flavors for about 10 minutes, ensuring it is thoroughly heated through.
# Extra Tips:
01 -
Ensure you use Ranch seasoning mix and not Ranch dip mix for the optimal flavor profile.
02 -
Crispy bacon makes an excellent topping. Frozen vegetables can be stirred into the sauce if desired.
03 -
For smaller chicken breasts, consider using 3–4 rather than 2 large. Leftovers store well refrigerated for up to 3 days or frozen for up to 3 months.