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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!
Try my Chicken Bacon Ranch Orzo or this Ranch Chicken Spaghetti next.
Why you’ll love it
Ranch seasoning is such a versatile ingredient to enhance so many different dishes. I’m not quite sure when I came up with the idea for this chicken with ranch sauce, but it’s definitely a keeper! 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 flavorful chicken and gravy with some fluffy mashed potatoes, and I’m in heaven.
What you’ll need
- 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!
How to make ranch chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken to make 4 thinner cutlets. Season with the pepper and garlic powder. Pan sear the chicken in the olive oil and a third of the butter until golden, 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 it’s done to 165F internally. Sprinkle with chopped fresh parsley, and enjoy!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use an instant read thermometer so that chicken is perfectly cooked every time. It ensures juicy chicken that’s not uncooked or overcooked.
- Here is my favorite cast iron skillet.
- I like this trusty whisk, and this butter dish makes measuring out butter really easy.
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.
- Craving pork? Try my Ranch Pork Chops or Ranch Pork Tenderloin instead.
What to serve with ranch chicken
- It’s delicious with Mashed Potatoes, Stick of Butter Rice, or my Quick & Easy Garlic Butter Noodles.
- For veggie sides, pretty much anything will work great! Try this Easy Asparagus Recipe, broccoli, Garlic Sauteed Mushrooms, sweet corn, Easy Roasted Green Beans, or Maple Roasted Beets and Carrots.
Leftovers and storage
- Leftovers of this chicken with gravy will last in the fridge for 3-4 days 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.
- Freeze leftovers for up to 3 months.
More easy chicken recipes
If you made this chicken with a tasty ranch sauce, please leave a star rating and review below! Tag me on Instagram if you’ve made one of my recipes.
Easy Ranch Chicken
Ingredients
- 2 large chicken breasts
- 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 use Hidden Valley)
- 1 tablespoon chopped fresh parsley (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 roux has fully dissolved.
- Whisk in the ranch seasoning.
- Add the chicken back to the skillet, along with any juices from the plate, 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).
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on December 19, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
Such delicious chicken with a lovely sauce that is a tad different thanks to the ranch! Love love loved it! I have never made a sauce that looked so smooth and beautiful as this one!
That’s so nice to hear, Leslie!! 😀 Thank you!
Delish!
Thanks, Terri! 😀
Absolutely loved this recipe! Mine may not have been exactly as it should have been, with the ranch being a local blend rather than commercial (not readily available in my part of the world), but it was an utter winner for all in our home.
Worked beautifully with steamed greens, mash of sweet potato, potato and pumpkin and was very easy to put together with the simple instructions you’ve provided, so thank you!
This will likely become a regular on our home menu from this point on 🥰
I’m thrilled it was a hit!!! 😀
This recipe had the best flavor and was even tastier the second day! We did a side of asparagus and potatoes and it was perfect! My husband asked for seconds!
Wonderful!! 😀
Another favorite of mine, so good!
Thank you, Lorena!!
Such a yummy recipe! definitely will be trying again 🤩❤️
Wonderful!! 😀 Thanks so much, Athena!
This summer, I was looking to add some variety to our easy go to chicken dishes and this one is perfect! Easy to make and the family loved the flavor of the sauce. I will definitely make this dish again. Thank you!
That’s so nice to hear, Kathy! You’re very welcome.