Delight in the simplicity of Creamy Ranch Chicken, a hearty dish featuring pan-seared chicken breasts enveloped in a zesty ranch cream sauce. Key ingredients include garlic, herbs, and sour cream, making this recipe a perfect choice for a comforting dinner.
Servings: 4
Ingredients
For the Chicken:
- ½ teaspoon Garlic Powder
- 1 teaspoon Mixed Herbs
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Olive Oil
- 1.5 tablespoons Butter
For the Ranch Sauce:
- 1 tablespoon Minced Garlic
- 1 tablespoon Butter
- 1 tablespoon Flour
- 1 cup Chicken Stock
- ¼ cup Sour Cream
Instructions
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Preparation of Chicken Cutlets: Begin by horizontally slicing each chicken breast into two thinner cutlets, ensuring uniform thickness for even cooking.
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Seasoning the Chicken: In a small bowl, combine the garlic powder, mixed herbs, salt, and pepper. Thoroughly rub this seasoning mix onto both sides of each chicken cutlet to infuse them with flavors.
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Searing the Chicken: Heat the olive oil and butter in a skillet over medium-high heat until hot but not smoking. Place the seasoned chicken cutlets into the skillet, and sear them for approximately 3-4 minutes on each side, until they are golden brown and fully cooked. Remove the chicken from the skillet and cover it to keep warm.
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Preparing the Ranch Sauce: Using the same skillet, reduce the heat to medium and add an additional tablespoon of butter. Sauté the minced garlic for about 30 seconds, just until fragrant. Quickly stir in the flour and continue to sauté for another 30 seconds, ensuring the flour is fully incorporated into the fats.
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Developing the Sauce: Gradually add the chicken stock to the skillet, whisking continuously to combine the stock smoothly with the flour mixture, preventing any lumps. Allow the sauce to thicken slightly as it comes to a gentle simmer.
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Finishing the Sauce: Lower the heat and stir in the sour cream and ranch seasoning. Continue to whisk until the sauce is smooth and creamy. Remove the skillet from the heat.
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Combining Chicken and Sauce: Return the seared chicken cutlets to the skillet, spooning the creamy ranch sauce over them to coat thoroughly. Serve the chicken warm, ensuring each cutlet is generously topped with the sauce.