Description
Savor the creamy goodness of Ranch Chicken with this easy recipe. Juicy chicken in a rich ranch sauce, perfect for a comforting meal.
Ingredients
Scale
For The Chicken:
- 2 large boneless and skinless chicken breasts , halved horizontally to make 4 filets
- 1 teaspoon salt
- Ground black pepper, as needed
- 2 heaping tablespoons flour
- 1 teaspoon Italian seasoning
- 3 tablespoons finely grated fresh Parmesan cheese
- 2 tablespoons butter, melted
- 2 tablespoons olive oil, or canola oil
- Fresh parsley, finely chopped to garnish, optional
For The Sauce:
- 8 ounces bacon, trimmed of fat and diced
- 1 small onion, finely chopped
- 3 large cloves garlic, grated on a Microplane or minced
- 10.5 oz. cream of mushroom soup
- 1 ½ cups milk
- 1 cup sour cream, at room temp
- 1 oz. packet Ranch seasoning mix, about 3 tablespoons
Instructions
- Cut the chicken into thinner slices, about 2 slices per breast. Use a meat tenderizer to gently flatten the chicken; it will expand more while cooking. Aim for slices that are approximately ½ inch thick.
- Season the CHICKEN with SALT and PEPPER on both sides. In a shallow bowl, mix together the FLOUR, ITALIAN SEASONING, and PARMESAN CHEESE. Dredge the seasoned chicken in the flour mixture, shaking off any excess, and then set it aside.
- In a large pan or well-seasoned cast-iron skillet, heat the OIL and BUTTER over medium-high heat until the butter has melted, and the pan is hot. Cook the chicken until it's golden on each side and fully cooked (approximately 4-5 minutes per side, depending on the thickness of your chicken). Then, transfer it to a plate.
- Add the BACON to the pan and cook until crispy. Transfer to a plate and remove some of the excess fat, leaving about 1 teaspoon in the pan.
- Add the ONION and GARLIC, and sauté until the onion becomes translucent (approximately 1 minute).
- Reduce the heat to low and add the CREAM OF MUSHROOM SOUP, MILK, SOUR CREAM and RANCH SEASONING MIX. Stir to combine. Bring to a gentle simmer and cook for 3 minutes, then return THE COOKED BACON and cook further for 2 minutes.
- Place the chicken in the skillet and spoon the sauce over it.
- Partially cover the skillet and allow the chicken to heat through and soak up the sauce's flavors, approximately 2 minutes.
- Garnish with the parsley.
- Serve alongside mashed or baked potatoes!
- Enjoy!
Notes
Storage: Keep it in a container that closes tightly and put it in the fridge for up to 3 days or in the freezer for up to 3 months. It freezes well.
- Prep Time: 10 min
- Cook Time: 25 min
Nutrition
- Calories: 525kcal
- Sugar: 7 g
- Sodium: 1290 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 149 mg