This easy ranch chicken recipe has golden, crispy chicken breasts covered in a rich and creamy ranch sauce. It's a dish the whole family will love!

Four cooked chicken breasts in a creamy sauce for ranch chicken recipe

Ranch Chicken Overview

I'm all about this easy ranch chicken recipe-it's a total lifesaver for busy weeknights! The sauce is so rich and creamy with that perfect ranch flavor. Plus, it's amazing drizzled over mashed potatoes, rice, or pasta.

You can whip this up in just 20 minutes! First, you'll want to flatten the chicken breasts with a meat mallet. Then, just sear them in a pan until they're golden and crispy on the outside. After that, pop the chicken onto a plate while you simmer the sauce ingredients in the pot. Finally, add the chicken back in, and it's ready to serve!

Raw chicken breasts, bowls of milk, sour cream, butter, oil, spices, a cream of chicken canned soup, and packet of ranch mix.

Recipe Ingredients

4 boneless skinless chicken breasts
1 tsp salt
½ tsp ground black pepper
2 Tbsp olive oil
1 Tbsp salted butter

Sauce

10.5 oz cream of chicken soup
1 cup milk
½ cup sour cream
½ tsp garlic powder
½ tsp onion powder
1 oz packet Ranch seasoning mix

Kitchen Equipment I Used

Dutch Oven Braiser or cast iron skillet - works great for getting crispy chicken
Meat mallet
Spatula
Measuring cups - this is a magnetic set that sticks together in the drawer to keep things more organized.

Raw flattened chicken breasts with a meat mallet, and a plate of raw chicken breasts seasoned with salt and pepper

How To Make Ranch Chicken

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Pound each chicken breast to 1″ thickness with meat mallet or rolling pin.

STEP 2: Mix together 1 tsp salt and ½ tsp ground black pepper in a small bowl. Sprinkle over chicken on each side.

Four images grouped together. First is 3 raw chicken breasts in pan, second is cooked chicken, last two images are one raw chicken breast, then cooked chicken

STEP 4: Heat a skillet over medium-high heat. Once hot, add 2 Tbsp olive oil and 1 Tbsp salted butter.

STEP 5: Once butter melts, sear the chicken for 3-4 minutes, until a golden brown crispy coating forms. Repeat on the other side. Once cooked, transfer the chicken to a plate.

NOTE: You don't want to overcrowd the pan with the chicken or it won't get a nice crispy coating. You can cook the chicken in batches (like I did) if necessary.

Three images of a pan, first with various ingredients dumped in, second with a creamy sauce, third with chicken added back to the creamy sauce.

STEP 6: Turn the heat to low medium. Now add the sauce ingredients to the pan: The 10.5 oz cream of chicken soup, 1 cup milk, ½ cup sour cream, ½ tsp garlic powder, ½ tsp onion powder, and 1 oz packet of ranch seasoning mix. Mix together and heat through for 3 minutes, stirring occasionally and gently scraping the bottom of the pan.

STEP 6: Now add the chicken back to the pan and spoon the sauce over top. Cook another 2-3 minutes, or until the chicken is heated through and fully cooked reaching an internal temperature of 165°F when poked with a meat thermometer.

STEP 7: Remove from heat and transfer the chicken to serving plates, drizzling the sauce on top. Let sit for 5 minutes before cutting into the chicken. Now it's ready to serve.

Close up of creamy ranch chicken breasts in a pan

Recipe Tips

The creamy sauce tastes great over mashed potatoes, pasta or rice!
Don't be shy with the spice rub! Make sure to generously season both sides of each raw chicken breast to pack in that flavor.
To make sure your chicken is perfectly cooked, grab a meat thermometer and check that the internal temperature hits 165°F.
After cooking, let your chicken breast rest for a few minutes before you slice it up. This little step helps the juices redistribute, making your chicken super tender and juicy!

How To Store Leftovers