Ranch Chicken
Ranch Chicken brings the ultimate comfort of tender chicken breasts simmered in a creamy, savory sauce packed with ranch seasoning and a touch of Dijon.
Juicy chicken, flavorful broth, sour cream, garlic, and onions work together to create a rich and hearty sauce that hugs every bite.
Ranch Chicken is a simple, no-fuss recipe that feels special enough for Sunday dinner but easy enough to pull off on a busy weeknight.
Ranch Chicken Recipe Highlights
- Easy One-Skillet Dinner for Quick Cleanup
- Creamy, Tangy Sauce Loaded with Flavor
- Family-Friendly and Perfect for Picky Eaters
- Ready in Under 45 Minutes from Start to Finish
- Great for Meal Prep and Make-Ahead Meals
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – I use boneless, skinless chicken breasts because they cook quickly and stay tender when simmered in the creamy sauce. For even cooking, I like to lightly pound the thicker parts so the chicken cooks evenly without drying out. You can substitute with boneless chicken thighs if you prefer an even juicier, slightly richer flavor.
OLIVE OIL – I use olive oil to sear the chicken and add a subtle richness that complements the creamy sauce. If you use butter instead, keep the heat slightly lower to prevent it from browning too fast and overpowering the dish with a nutty flavor.
GARLIC AND ONION – I use fresh garlic and onion to build a savory base that makes the sauce taste homemade and full of flavor. Finely dicing the onion helps it soften faster and almost melt into the sauce, making the final texture extra smooth.
RANCH SEASONING – I use a dry ranch seasoning mix because it delivers that signature tangy herb flavor without adding extra liquid to the sauce. You can use a store-bought packet or a homemade blend, but avoid bottled ranch dressing, which can thin out the sauce too much.
BROTH – I use chicken broth to add depth and moisture to the sauce without making it heavy. Low-sodium broth is a good option if you want more control over the overall saltiness of the dish. Vegetable broth can also work if needed.
MILK – I use whole milk because it gives the sauce a richer, creamier texture. If you use low-fat or skim milk, expect the sauce to be a little thinner and more delicate, and be sure to simmer gently to prevent curdling.
SOUR CREAM – I use full-fat sour cream to make the sauce luxuriously velvety. If you are using light sour cream, stir it in gently off the heat to help keep the sauce smooth and prevent separation.
SPICES – I use garlic powder, onion powder, salt, and pepper to season the chicken, creating layers of familiar, cozy flavor. Mixing the spices together before seasoning the chicken helps coat it more evenly and builds a better crust when searing.
MUSTARD – I use Dijon mustard for a subtle tang that lifts the richness of the sauce without making it sharp or overpowering. If you are unsure about the flavor, you can start with a little less and add more to taste as the sauce simmers.
PARSLEY AND CHIVES – I use freshly chopped parsley and chives as a garnish to brighten the final dish with a fresh pop of color and a little herbal lift. Chopping them finely helps them distribute better across the plate and makes every bite look extra inviting.
How To Make Ranch Chicken
Please check the printable recipe card below for more detailed instructions.
- Season the chicken and sear it in olive oil until golden, then set aside.
- Sauté garlic and onion, stir in ranch seasoning and broth, and scrape up browned bits.
- Add milk, sour cream, and Dijon mustard, simmer until the sauce thickens.
- Return the chicken to the skillet, simmer for 5-7 minutes, garnish with parsley or chives, and serve.
Leftovers and Storage
STORE – Let the ranch chicken cool for about 15 minutes so the sauce sets slightly before storing. Transfer to an airtight container and refrigerate for up to 3 days.
FREEZE – Freeze the cooled chicken and sauce together in an airtight container or freezer bag for up to 3 months. The sauce may thicken slightly after freezing, but it smooths out when reheated with a splash of broth or milk.
REHEAT – Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If reheating a single portion, the microwave on medium power works well too. Add a little broth or milk to bring the sauce back to its creamy texture.
MAKE AHEAD – You can prepare the sauce and even cook the chicken a day ahead. Store them separately in the fridge, then reheat the sauce and add the chicken just before serving for the best texture.
More Easy and Delicious Chicken Recipes
Serving Suggestions
MASHED POTATOES – I love serving Ranch Chicken over a bed of creamy mashed potatoes because they soak up every bit of that rich, savory sauce.
GREEN BEANS – Fresh green beans add a crisp, clean bite that balances the richness of the chicken and sauce.
ROASTED CARROTS – Roasted carrots bring a natural sweetness that plays beautifully with the savory ranch flavors. A quick roast at high heat caramelizes the edges and adds a little extra depth to your plate.
BUTTERED NOODLES – Buttered noodles make a cozy, simple base for the creamy ranch sauce. Egg noodles (Spätzle) are my favorite for their soft texture, but you can also use fettuccine or linguine tossed with a little butter and parsley for an easy, filling side.
BEET SALAD – A simple beet salad adds a slightly sweet and earthy flavor that pairs beautifully with the savory Ranch Chicken. You can use roasted or pickled beets and toss them with a light vinaigrette for a refreshing and colorful side dish.
Recipe Success Tips
SEAR THE CHICKEN WELL – Getting a good golden crust on the chicken adds layers of deep, savory flavor to the finished dish. Let the chicken sit undisturbed in the skillet for a few minutes per side to develop the best sear.
USE ROOM TEMPERATURE SOUR CREAM – Bringing sour cream to room temperature before adding it to the sauce helps it blend in smoothly. Cold sour cream can cause the sauce to look grainy or separate when stirred into the hot broth.
SIMMER GENTLY AFTER ADDING DAIRY – Keep the heat low once you add the milk and sour cream to protect the sauce’s creamy texture. High heat can cause the dairy to separate or curdle, making the sauce less silky.
TASTE AND ADJUST THE SEASONING – Always taste your sauce just before serving and adjust with a pinch of salt, a little extra ranch seasoning, or a small splash of broth if it feels too thick. Small adjustments can turn a good sauce into a great one.
SCRAPE THE BOTTOM OF THE PAN – After searing the chicken, scrape up all the browned bits when adding the broth. Those little bits are packed with concentrated flavor and make the ranch sauce taste homemade and rich.
LET THE CHICKEN REST BEFORE SERVING – After simmering the chicken in the sauce, let it sit for a few minutes off the heat before slicing or serving. Resting helps the juices redistribute so the chicken stays tender and juicy.
Commonly Asked Questions
Can I Use Bone-In Chicken Instead Of Boneless Breasts?
Yes, you can use bone-in chicken but you will need to extend the cooking time. Bone-in pieces usually take about 25 minutes to cook through, so always check that the internal temperature reaches 165º Fahrenheit.
Can I Use Low-Fat Or Fat-Free Milk Or Sour Cream?
Yes, you can use low-fat or fat-free milk or sour cream but the sauce may turn out a little thinner. If you want a thicker, creamier sauce, you can stir in an extra spoonful of sour cream or let the sauce simmer a few more minutes.
How Can I Thicken The Ranch Chicken Sauce?
Yes, you can thicken the sauce by simmering it a little longer to reduce naturally. For a quicker method, you can stir in a slurry made from one tablespoon of cornstarch mixed with two tablespoons of water and cook it for a few minutes.
More Easy and Delicious Chicken Breast Recipes
Ranch Chicken
Ingredients
- 1 tablespoon olive oil or butter
- 4 slices chicken breasts boneless, skinless
- 1 ½ tablespoons Ranch seasoning
- 1 cup chicken broth
- ½ cup milk
- ½ cup sour cream
- 2 cloves garlic minced
- 1 small onion finely diced
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon Dijon mustard
- salt and pepper to taste
Instructions
Cook the Chicken
- Season the chicken breasts with salt, pepper, onion powder, and garlic powder on both sides.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Ranch Sauce
- In the same skillet, lower the heat to medium. Add the garlic and onion and sauté for 2-3 minutes, until fragrant and softened. Stir in the ranch seasoning mix and chicken broth. Scrape the bottom of the skillet to loosen any tasty bits left from the chicken.
- Once the broth begins to simmer, add the milk and sour cream. Stir until the sauce is smooth. Simmer for 3-4 minutes for the sauce to thicken slightly.
- Stir in the Dijon mustard, then let the sauce cook for another 2-3 minutes. Seasoning with salt and pepper if needed.
Finiish
- Return the chicken breasts to the skillet, spooning the creamy ranch sauce over the chicken. Simmer on low heat for 5-7 minutes, allowing the chicken to absorb the flavors and become more tender.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.