Creamy Ranch Chicken
A flavorful and easy-to-prepare dish featuring tender chicken in a rich, creamy ranch sauce, perfect for busy weeknights.
Ingredients
For the Chicken
- 2 large large boneless, skinless chicken breasts (butterflied into four pieces) Chicken breasts can absorb the flavor of the sauce.
- ½ tsp salt Adjust to taste.
- ½ tsp black pepper Adjust to taste.
- ½ tsp onion powder Adds flavor to the chicken.
- 1 tsp paprika For a mild smokiness.
- 3 tbsp butter For browning the chicken.
For the Creamy Sauce
- 2 cups half and half For a rich and creamy texture.
- ½ cup sour cream For tanginess and creaminess.
- 1 oz packet ranch seasoning Infuses classic ranch flavor.
- ½ tsp black pepper Additional seasoning for the sauce.
- ½ tsp onion powder For consistency in flavor.
Instructions
Preparation
- Season both sides of the chicken breasts with salt, black pepper, onion powder, and paprika.
- Melt butter in a large skillet over medium-high heat.
Cooking
- Add the seasoned chicken to the skillet and brown it for about 5-6 minutes on each side until golden brown.
- Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium and whisk in the half and half, sour cream, black pepper, onion powder, and ranch seasoning.
- Keep whisking until the sauce starts to bubble, about 5 minutes.
- Lower the heat and return the browned chicken to the skillet, covering it with the creamy sauce.
- Simmer for about 5 minutes or until the chicken is heated through, ensuring it reaches an internal temperature of 165°F.
Serving
- Serve hot, garnished with fresh parsley. This dish pairs well with rice, pasta, or a light salad.
Notes
Monitor cooking temperatures to ensure chicken is cooked through without being dry. This dish can be prepared in advance and reheated.