Creamy Ranch Chicken

5 from 2 votes

Creamy Ranch Chicken

Savor the creamy goodness of Ranch Chicken with this easy recipe. Juicy chicken in a rich ranch sauce, perfect for a comforting meal.

Prep Time10

Cook Time25

Course: Chicken recipes/ Meat

Cuisine: American

Keyword: chicken breast recipes, creamy ranch chicken, ranch chicken

Servings:

Author: chefjar

Ingredients

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). Transfer 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 to the pan, 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 back 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 parsley and serve alongside mashed or baked potatoes.

Video

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.

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