This ranch chicken recipe has tender pan-fried chicken breasts smothered in a delicious ranch-flavored pan sauce. It comes together fast and uses everyday ingredients!
I'm not quite sure where I got the idea for this one, but I like how it turned out after a few attempts (I did not want to give up on this one!). It's basically gravy with a twist, and I love me some gravy. I could eat that sauce all day with mashed potatoes. And I did. Oh, I did.
This is a weeknight winner. It's super comforting, and it's not too heavy on the calories either.
Recipe notes & tips:
- I use Hidden Valley ranch seasoning. You could try making a homemade ranch seasoning if you can't find it for whatever reason.
- This recipe is fairly salty, so if you're on a low-sodium diet, you may want to skip it. I strongly recommend using the low-sodium chicken broth, and you could probably get away with using half the recommended amount of ranch seasoning if you still want to try it.
- I recommend using an instant read thermometer to ensure that chicken is perfectly cooked every time (165F ensures juicy chicken that's not uncooked or overcooked and dry).
- You could sub chicken thighs for chicken breasts if you prefer.
What to serve with this recipe?
It's delicious with mashed potatoes, rice, or pasta/egg noodles. For veggie sides, pretty much anything will work, but I'd try broccoli, carrots, sweet corn, or green beans.
Can't get enough ranch? Try these recipes:
- Chicken Bacon Ranch Pasta
- Ranch Chicken and Rice Casserole
- Homemade Ranch Dressing
- Bacon Ranch Mashed Potatoes
Will you give this easy chicken recipe a try? I love the sauce!! Tag me #saltandlavender on Instagram if you've made one of my recipes.
Easy Ranch Chicken
- 2 chicken breasts cut in half lengthwise
- Pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 2 tablespoons flour
- 1 1/4 cups low sodium chicken broth
- 1 tablespoon ranch seasoning (I used Hidden Valley)
- 1 tablespoon fresh parsley chopped (optional but recommended)
- Cut the chicken in half lengthwise so you've got 4 thinner cutlets. Season each piece with pepper and the garlic powder.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Add the chicken to the pan and cook for about 4-5 minutes/side until golden. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the remaining butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.
- Slowly whisk in the broth until the flour has fully dissolved.
- Whisk in the ranch seasoning.
- Add the chicken back to the skillet and cook for another 4-5 minutes or until it has finished cooking through (165F) and the sauce has thickened up a bit more. You may need to turn the head down again so it's gently bubbling (you don't want the sauce to get too thick before the chicken is cooked through).
- Use an instant read meat thermometer to ensure that chicken isn't overcooked or undercooked.
- This recipe is quite salty due to the ranch seasoning and chicken broth. If you're particularly sensitive to salt but still want to make this recipe, use low (or no sodium) chicken broth, halve the amount of ranch, or make your own homemade ranch seasoning.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.