Creamy Ranch Chicken Breasts are made in one pan in just 20 minutes. Golden pan-fried chicken breasts smothered in a rich cream sauce for a dish that’s sure to please the whole family!
These ranch chicken breasts are one of my go-to recipes because they’re so quick and easy to make, yet packed with flavor. The ranch seasoning along with the creaminess of the sauce is irresistible and turns simple chicken into something really special. Plus, they’re incredibly versatile—you can pair them with almost any side, from mashed potatoes and rice to roasted veggies or a fresh salad. It’s the kind of meal that feels fancy but is effortless to whip up! It’s perfect for busy weeknights when you don’t know what else to make.
This is a simple recipe that only takes about 20 minutes from start to finish! It’s Rich and flavorful and the creamy ranch sauce will take your average chicken breasts to the next level. It Pairs well with a variety of sides and is family-friendly, both kids and adults love this dish!
Key Ingredients you’ll need
This creamy ranch chicken recipe only requires a handful of simple ingredients! Here’s a note on everything needed and you can find exact measurements in the recipe card below.
- Chicken breasts: You’ll be slicing two chicken breasts in half horizontally to make 4 thin cutlets.
- All-purpose flour: Coats the chicken for a light, golden crust.
- Seasoning: To give the chicken plenty of flavor, we’re seasoning it with a mix of garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Ranch seasoning: Adds a savory, herby taste to the sauce and is the star of this dish!
- Heavy cream and chicken broth create the perfect mixture of deep earthy flavors and a delicious and creamy consistency!
Substitutions and variations
Try these variation options to customize this recipe to your taste or dietary preferences!
- Chicken thighs: Use boneless, skinless chicken thighs instead of breasts if you’d prefer.
- Vegetables: Add sautéed mushrooms, spinach, or broccoli to the sauce for added flavor and nutrition.
- Spicy ranch: Use spicy ranch seasoning or add a pinch of red pepper flakes for a bit of heat or try this delicious buffalo ranch mix.
How to make creamy ranch chicken
- Prep the chicken: Lay chicken breasts on cutting board or flat surface and slice in half horizontally to make 4 thin cutlets. Season the chicken with garlic powder, onion powder, Italian seasoning, salt and pepper, then dredge in flour and shake off any excess.
- Sear the chicken: Heat oil in a large heavy-duty skillet. Place chicken breasts in the skillet and cook 3-4 minutes per side until golden. Transfer the chicken breasts to a plate and set aside.
- Make the sauce: To the same pan, add the butter and garlic and cook for a minute or until the garlic is fragrant. Whisk in the ranch seasoning and pour in the chicken broth and heavy creamy. Bring to a simmer then reduce the heat, taste the sauce, and add more salt & pepper as desired. Return the chicken to the sauce and spoon sauce over the chicken. Serve with your favorite sides and enjoy!
Helpful tips
Don’t overcook the chicken: Cook the chicken until it’s just done to avoid dry meat. Use a meat thermometer to check for doneness. It’s done when the temperature reaches 165°F.
Adjust consistency: If the sauce is too thick, add a little more chicken broth or cream to reach your desired consistency.
Pair with sides: Serve with mashed potatoes, rice, plain pasta, crusty bread or focaccia, or roasted vegetables for a complete meal. This dish also pairs well with a side salad.
Creamy Ranch Chicken
Ingredients
- 2 chicken breasts
- ½ teaspoon EACH garlic powder, onion powder, Italian seasoning, salt, black pepper
- ¼ cup all-purpose flour
- 1 Tablespoons olive oil
- 2 Tablespoons butter
- 2 cloves garlic, finely chopped
- 2 Tablespoons ranch seasoning, 1 packet
- 1 cup heavy cream
- ½ cup chicken broth
Instructions
- Lay chicken breasts on cutting board or flat surface and slice in half horizontally to make 4 thin cutlets. Season the chicken with garlic powder, onion powder, Italian seasoning, salt and pepper, then dredge in flour and shake off any excess.
- Heat oil in a large heavy-duty skillet. Place chicken breasts in the skillet and cook 3-4 minutes per side until golden. Transfer the chicken breasts to a plate and set aside.
- To the same pan, add the butter and garlic and cook for a minute or until the garlic is fragrant. Whisk in the ranch seasoning and pour in the chicken broth and heavy creamy. Bring to a simmer then reduce the heat, taste the sauce, and add more salt & pepper as desired.
- Return the chicken to the sauce and spoon sauce over the chicken. Serve with mashed potatoes, rice, pasta, or veggies.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently asked questions
How long does it take to brown chicken in a skillet?
Since this recipe calls for cutting the chicken in half and using thin slices, it should only need to cook for 3-4 minutes per side.
Should you flour chicken before searing in a pan?
I definitely recommend it! Coating the chicken in flour before cooking helps lock in moisture and creates a nice, crispy exterior.
Storage recommendations
- Storing: Transfer any leftovers to an airtight container and store in the fridge for 3-4 days.
- Reheating: For the best results, reheat on the stovetop or in the oven to bring the sauce back to its creamy consistency. Try heating at 350ºF until warmed through. Alternatively, you can microwave individual servings in short intervals.
More Creamy Chicken Recipes
Recipe by Layla Atik // Photography by: Eat Love Eats
Absolutely delicious!