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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!
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.
Slightly increased ingredients for a third breast…absolutely delicious! Served with rice and fine green beans. Perfect meal for this wintry night!
Wonderful to hear, Brenda! Stay warm!
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.
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. 🙂
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?
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.
Great recipe. My family enjoyed it! Only change I made was adding onion to the gravy.
Sounds good to me! Glad the whole family enjoyed it, Cassie!
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!!!!
I’m so happy to hear that!! 🙂 Thanks so much, Ruthie!!
So yummy!!! Saving this one. Liked with green onions sprinkled on top.
Excellent!! So happy you enjoyed it. 🙂
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!
So glad you liked it, Laura! Thanks for taking the time to write me a review. 🙂
This was delicious! The gravy was amazing. None of your recipes have failed me yet, thank you!
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
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.
Thank you so much! I’m so glad you enjoyed it! 😀
This recipe is so easy to make and delicious. We had it with garlic mashed potatoes and my family loved it!
Awesome!! I’m so happy it was a hit! Thanks for commenting!