Salt & Lavender logo
menu icon
search icon
×

Easy Ranch Chicken

Published: / Updated: / 29 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

Jump to Recipe Print Recipe

This ranch chicken recipe has tender pan-fried chicken smothered in an irresistible ranch gravy. It comes together fast and uses only a few everyday ingredients!

Can't get enough ranch? Try my Bacon Ranch Tortellini next.

close-up of ranch chicken breasts with gravy

Why you'll love it

Ranch seasoning is such a versatile ingredient to enhance so many different dishes. I'm not quite sure where I got the idea for this skillet ranch chicken recipe, but I adore how it turned out! It's basically a quick gravy with a twist, and I love me some gravy.

This is a weeknight winner since it's ready in a mere 30 minutes with just a few everyday ingredients, is super comforting, and it's not too heavy on the calories either. Pair this chicken and gravy with some fluffy mashed potatoes, and I'm in heaven. I could eat that sauce all day. And I did. Oh, I did.

Ingredients for it

  • Chicken breasts - we're using two of them cut in half lengthwise to make 4 smaller cutlets so that dinner is on the table faster.
  • Pepper and garlic powder - to season the cutlets directly for infusing flavor
  • Olive oil - for sautéing
  • Butter and flour - it makes a quick and easy roux to thicken the sauce
  • Chicken broth - I went for the low-sodium variety since the ranch seasoning already contains salt
  • Ranch seasoning - Hidden Valley is my go-to always!
  • Parsley - for a bright and fresh contrast

Pro tip

  • Ranch seasoning generally has a fair amount of salt, so if you're on a low-sodium diet, you may want to skip this one. You could probably get away with using half the recommended amount of ranch seasoning if you still want to try it, though!
ranch chicken with mashed potatoes in a shallow bowl

How to make ranch chicken

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Cut the chicken to make 4 thinner cutlets. Season on both sides with pepper and garlic powder. Pan sear the chicken in the olive oil and some of the butter until golden, and then transfer to a plate.
  • In the same skillet, add the remaining butter and flour to make a roux. Slowly whisk in the broth until the flour is incorporated, followed by the ranch seasoning.
  • Add the chicken back in, and continue cooking until done. I recommend using an instant read thermometer so that chicken is perfectly cooked every time. 165F ensures juicy chicken that's not uncooked or overcooked and dry. Sprinkle with chopped parsley, and enjoy!

Substitutions and variations

  • You could definitely substitute chicken thighs if you prefer. They may take a little longer to cook, though, so make sure they're done all the way through.
  • If Hidden Valley ranch seasoning isn't available in your area, try making a homemade ranch seasoning instead.

What to serve with it

Leftovers and storage

  • Leftovers of this ranch chicken will last in the fridge for 3-4 days no problem in an airtight container.
  • Reheat over a low heat in a small saucepan, giving the gravy a stir occasionally, until everything is warmed through. You can also microwave it in 30-second increments.
  • While we haven't tested freezing leftovers for this one, it should be fine since there's no dairy!

More weeknight favorites

ranch chicken in a skillet

Will you give this chicken with a tasty ranch sauce a try? Tag me #saltandlavender on Instagram if you've made one of my recipes, or leave me a comment below!

ranch chicken with mashed potatoes in a shallow bowl

Easy Ranch Chicken

This ranch chicken recipe has tender pan-fried chicken smothered in an irresistible ranch gravy. It comes together fast and uses only a few everyday ingredients!
4.75 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 273 kcal

Ingredients
 

  • 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)

Instructions
 

  • 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).
  • Sprinkle with fresh parsley if using, and serve immediately. This recipe is fairly salty, so you probably won't need to add any extra salt.

Notes

  • Use an instant read meat thermometer to ensure that chicken isn't overcooked or undercooked.
  • This recipe is fairly 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.

Nutrition

Calories: 273kcalCarbohydrates: 6gProtein: 26gFat: 15gSaturated Fat: 7gCholesterol: 95mgSodium: 510mgPotassium: 482mgFiber: 1gSugar: 1gVitamin A: 381IUVitamin C: 3mgCalcium: 11mgIron: 1mg
Keyword ranch chicken breasts
Author Natasha Bull
«
»

Loved this recipe? Share it:

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    • Natasha says

      Veg broth, beef broth, or if you have some bouillon cubes add to water. Or use plain water if you're in a pinch, but it'll be a bit less flavorful.

      Reply

  4. Howie says

    My mother was an awesome cook when I was growing up. Matter of fact I can't think of much she couldn't do. I used to pull up a chair and watch her throw ingredients into pots and pans like a wizard. She taught me to love cooking. Her memory isn't what it once was, so now i pack up my supplies and go over to their house and cook for them. This recipe was magic! We all loved it. Thank you!

    Reply

  5. Susan says

    3 stars
    I did not find the chicken salty, the sauce was to my taste bland, I added some lemon juice for acid, and a little honey to balance it out. That did the trick.

    Reply

  6. Brenda says

    5 stars
    Slightly increased ingredients for a third breast…absolutely delicious! Served with rice and fine green beans. Perfect meal for this wintry night!

    Reply

    • Jamie says

      4 stars
      Went by the recipe to the tee and it still burnt. I think I am just not capable of frying chicken. Wish it would have worked. I was so excited to taste it. Unfortunately my kitchen is all smokey and the chicken is satisfactory and the sauce is ruined. I don't know what I did wrong. 🙁
      It should have been easy but something went wrong. I feel horrible that I ruined it.

      Reply

      • Natasha says

        Hi Jamie! I'm sorry to hear that. I would say to perhaps cook it on a lower heat next time. Some pans retain heat more than others, so the guidelines for recipes sometimes need to be adjusted based on your stove and/or cookware (I use cast iron and gas myself most of the time - both run hot - so I usually cook everything at a slightly lower heat). If the pan seems way too hot while cooking, it's ok to turn down the heat or even take the pan off the stove for a minute or so to let it cool down a bit. You may want to take the pan off the heat after searing the chicken next time, before you start the sauce. The chicken shouldn't take more than 5 minutes or so per side to get a nice sear, so definitely keep an eye on timing. I would definitely give it a try again, and don't be so hard on yourself... cooking is definitely a learning process, and with a little practice, you will master it. 🙂

        Reply

  7. Sheila says

    I don’t have ranch dry mix. Has anyone substituted onion dry mix for ranch? Or does anyone think this would be a good substitute?

    Reply

    • Natasha says

      Hi! I linked a recipe for homemade ranch within the blog post - maybe that could help? You could try the dry onion mix, but I guess it'll be a different flavor... probably still tasty, though.

      Reply

  9. Ruthie says

    5 stars
    OMG!!! The seasoning was perfect. The gravy was out of this world. My husband and son had double helpings and went back for more. This recipe is outrageously FANTASTIC!!!!

    Reply

  11. Laura says

    5 stars
    Really delicious! Made it tonight with green beans amandine and it made for a fancy-feeling but easy week night dinner. I think this one is good enough to go on a card in the recipe box!

    Reply

    • Natasha says

      I'm so happy you enjoyed it, Macy!! Thank you for taking the time to comment... I'm glad you're enjoying the recipes! XO

      Reply

  13. Jenn says

    5 stars
    This was ridiculously easy to make, the rice I made to go with it took longer. 🙂 And while I'm a little biased because I love anything ranch, this was incredibly tasty. I will definitely be making this again.

    Reply