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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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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!
Excellent!!! Everyone went back for seconds it was soooo good. I served it with mashed potatoes and broccoli!
That’s great to hear!! 😀
This was delicious! I had fresh mushrooms and I bet they would have been good in this. I did not use rice, just the chicken! YUMMY! And I made squash casserole with it, Great!
I’m so glad it was a hit!
So good! My family loved it! I paired it with homemade mashed potatoes and corn. The pan sauce was to die for! Super easy for a weekday dinner. This meal will definitely be in my rotation.
I’m so happy to hear that! 😀 Thanks for your review, Tina!
I made this tonight and it’s incredibly delicious. I used chicken tenders and flattened them, I did everything else to a T, but for some reason my sauce is not that reddish orange color. It came out white. What am I missing?
So happy you liked it! I’m guessing you didn’t get a deep sear on the chicken? Chicken tenders can overcook quickly, so that’s probably a good thing haha. Also, using a non-stick pan you won’t have as many of the browned/stuck on bits that darken up the gravy.
Could this be done in a crock pot(slow cooker)
Hi Brittany! It’s designed as a quick and easy stovetop dish, so it’s only been tested as written.
Easy to make but I added more Ranch to make it live up to its name. Good dish for a quick meal.
Glad you liked it!
Looks delicious and quick. I’m going to make it for dinner tonight. Yum!
Hope you enjoy it! Let me know!
I don’t have any chicken broth what could I substitute that with
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.
It is an amazing recipe. It is so easy to make and you really should try it.
Loved it!!
Wonderful!! Thanks for your review!!
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!
Aww I’m so happy you all enjoyed it, Howie!! Thanks for sharing about your mom. 🙂