Description
This Easy Ranch Chicken recipe is a simple yet flavorful way to prepare juicy and tender chicken breasts with a creamy and savory ranch sauce. It’s a quick and satisfying meal that’s perfect for busy weeknights.
Ingredients
Units
Scale
- 2 large boneless, skinless chicken breasts
- Black pepper, to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons unsalted 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 chopped fresh parsley (optional)
Instructions
- Prepare Chicken: Cut chicken breasts in half lengthwise to create 4 thinner cutlets. Season with pepper and garlic powder.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add chicken cutlets and cook for 4-5 minutes per side, or until golden brown. Remove chicken and set aside.
- Make Sauce: Reduce heat to medium. Add remaining butter to the skillet. Once melted, stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Whisk in ranch seasoning.
- Simmer Chicken in Sauce: Return chicken to the skillet along with any accumulated juices. Simmer for 4-5 minutes, or until chicken is cooked through (165°F) and the sauce has thickened.
- Serve: Sprinkle with fresh parsley, if desired, and serve immediately.
Notes
- Doneness: Use an instant-read meat thermometer to ensure chicken is cooked to a safe internal temperature.
- Salt: This recipe is already fairly salty, so additional salt may not be needed. Adjust to taste.
- Sodium: If you’re sensitive to salt, use low-sodium or no-sodium broth and reduce the amount of ranch seasoning.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 300kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
