Creamy Ranch Chicken Skillet (Print)

Creamy ranch chicken cooked in skillet with zesty sauce; a quick, flavorful meal idea for busy evenings.

# Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 teaspoons Italian seasoning
03 - Salt and freshly ground black pepper, to taste
04 - 2 tablespoons unsalted butter, melted
05 - 1 to 2 tablespoons olive oil

→ Sauce

06 - 298 grams (10.5 oz) condensed cream of chicken soup
07 - 360 millilitres (1 ½ cups) whole milk
08 - 240 millilitres (1 cup) sour cream, at room temperature
09 - 0.5 teaspoon onion powder
10 - 28 grams (1 oz) Ranch seasoning mix

# Steps:

01 - Slice each chicken breast into 2 to 3 evenly sized fillets. If necessary, gently pound with a meat mallet until they are approximately 1.25 cm thick.
02 - Sprinkle both sides of each chicken piece with Italian seasoning, salt, and black pepper. Brush one side of each fillet with melted butter, ensuring the butter is not hot to prevent cooking the chicken prematurely.
03 - Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken for 4 to 5 minutes per side until a golden brown crust forms. Transfer cooked chicken to a plate and set aside.
04 - In the same skillet over medium heat, combine cream of chicken soup, milk, sour cream, onion powder, and Ranch seasoning mix. Stir until smooth and fully incorporated. Allow the sauce to gently simmer and reduce for 5 minutes.
05 - Return chicken fillets to the skillet, spoon sauce over each piece. Partially cover the pan and simmer for approximately 10 minutes, allowing the chicken to heat through and absorb the sauce's flavors.
06 - Serve the creamy Ranch chicken with your choice of side, such as baked potatoes and vegetables. Spoon additional sauce over each component as desired.

# Notes:

01 - Use Ranch seasoning mix, not Ranch dip mix, for optimal flavor balance.
02 - Ranch seasoning enhances the sauce with a savory, zesty depth rather than tasting like prepared Ranch dressing.
03 - For added texture, top with crispy crumbled bacon before serving.
04 - Frozen mixed vegetables can be stirred into the sauce when initially combining; adjust heating time as needed.
05 - If using small chicken breasts, use 3 to 4 in place of 2 large.
06 - Leftovers store well; refrigerate in an airtight container up to 3 days or freeze up to 3 months.

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