Easy Ranch Chicken Recipe

This Easy Ranch Chicken recipe features tender, juicy chicken breasts cooked in a creamy ranch sauce made with simple ingredients like butter, chicken broth, and ranch seasoning. Perfect for quick weeknight dinners, this flavorful dish pairs well with rice, pasta, or vegetables. Ready in under 30 minutes, it’s a family-friendly meal option that’s both comforting and delicious. Ideal for busy cooks looking for an effortless chicken dinner recipe with rich, creamy flavors.

Ingredients

• 2 large chicken breasts
• Pepper, to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 1/4 cups low sodium chicken broth
• 1 tablespoon ranch seasoning (such as Hidden Valley)
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Slice each chicken breast in half lengthwise to create 4 thin cutlets. Season each piece with pepper and garlic powder.
2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat until hot.
3. Add the chicken cutlets and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
4. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet and melt. Stir in the flour and cook for about 1 minute to form a roux.
5. Gradually whisk in the chicken broth until smooth and fully combined.
6. Stir in the ranch seasoning, mixing well.
7. Return the chicken to the skillet along with any juices from the plate. Cook for another 4-5 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly. If the sauce thickens too quickly, lower the heat to keep it gently bubbling.
8. Garnish with chopped fresh parsley if desired. Serve immediately.

Why You’ll Love This Recipe

This ranch chicken offers tender, juicy chicken cutlets with a creamy, flavorful sauce that comes together quickly with pantry staples. Perfect for weeknight dinners when you want something comforting without a lot of effort.

Tips

• Use a meat thermometer to ensure chicken is fully cooked but still juicy.
• Don’t skip resting the chicken briefly before slicing to keep it tender.
• Stir the sauce constantly when adding broth to avoid lumps.

Variations and Substitutions

• Swap chicken breasts for thighs for extra moistness.
• Use Greek yogurt or sour cream in place of some butter for a lighter sauce.
• Add mushrooms or spinach to the sauce for extra veggies.

FAQs

Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Can I use pre-cooked chicken?
It’s best with fresh chicken cutlets for texture, but leftover cooked chicken can be warmed in the sauce.

Serving Suggestions

Serve over rice, mashed potatoes, or buttered noodles to soak up the ranch sauce. A side of steamed vegetables or a crisp salad pairs well for a balanced meal.

Easy Ranch Chicken Recipe

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 2 large chicken breasts

• Pepper, to taste

• 1/2 teaspoon garlic powder

• 1 tablespoon olive oil

• 3 tablespoons butter, divided

• 2 tablespoons all-purpose flour

• 1 1/4 cups low sodium chicken broth

• 1 tablespoon ranch seasoning (such as Hidden Valley)

• 1 tablespoon fresh parsley, chopped (optional)

Directions

• Slice each chicken breast in half lengthwise to create 4 thin cutlets. Season each piece with pepper and garlic powder.
• Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat until hot.
• Add the chicken cutlets and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
• Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet and melt. Stir in the flour and cook for about 1 minute to form a roux.
• Gradually whisk in the chicken broth until smooth and fully combined.
• Stir in the ranch seasoning, mixing well.
• Return the chicken to the skillet along with any juices from the plate. Cook for another 4-5 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly. If the sauce thickens too quickly, lower the heat to keep it gently bubbling.
• Garnish with chopped fresh parsley if desired. Serve immediately.