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homemade Creamy Ranch Chicken photo

Creamy Ranch Chicken

Tender pan-seared chicken cutlets finished in a quick creamy ranch sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Skillet

Ingredients
  

  • 2 pieces chicken breasts halved horizontally to make 4 thin cutlets
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour for dredging
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 2 cloves garlic finely chopped
  • 2 Tablespoons ranch seasoning about 1 packet
  • 1 cup heavy cream
  • 1/2 cup chicken broth

Instructions
 

  • Slice each chicken breast in half horizontally to make 4 thin cutlets; pat dry.
  • In a small bowl combine garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  • Season both sides of each cutlet with the spice mixture, then dredge in flour and shake off excess.
  • Heat the olive oil in a large heavy skillet over medium-high heat. Add the cutlets and cook 3–4 minutes per side until golden and cooked through; transfer to a plate and set aside.
  • Reduce heat to medium and add the butter to the same skillet. When the butter melts, add the chopped garlic and cook about 1 minute until fragrant.
  • Whisk in the ranch seasoning, then pour in the chicken broth and heavy cream. Bring to a simmer, then reduce heat and simmer gently until slightly thickened, about 2–3 minutes. Taste and adjust salt and pepper if needed.
  • Return the chicken to the skillet and spoon sauce over each cutlet to coat and heat through for 1–2 minutes.
  • Serve the creamy ranch chicken with your choice of sides.

Notes

  • Slice chicken into thin cutlets for quick, even cooking.
  • Use full-fat heavy cream for a richer sauce.
  • Adjust ranch seasoning to taste if using a low-sodium packet.
  • Cook sauce just until slightly thickened to avoid curdling.