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This Ranch Chicken recipe is an easy one-pan dinner filled with juicy pan-seared chicken breasts smothered in a rich, comforting, and creamy ranch gravy. It’s quick to make and perfect over mashed potatoes or buttery egg noodles to soak up all that irresistible gravy!
If you love this recipe, try my One-Pot Chicken Bacon Ranch Pasta or Bacon Ranch Pasta Salad next.
Ranch Chicken and Gravy
Today, I’m sharing how to make one of my favorite skillet recipes – creamy ranch chicken! It uses simple and affordable pantry ingredients but packs incredible flavor. This easy, must-try dish is made with perfectly seasoned, pan-seared chicken and the most comforting ranch-seasoned gravy made from chicken broth, cream, butter, and flour. It’s a delicious alternative to plain chicken, especially with mashed potatoes or buttery egg noodles (or anything willing to soak up the rich and creamy sauce).
If your family is anything like mine, they are going to LOVE this delicious chicken and gravy dinner – let’s make it!
Table of Contents
Before You Start: Tips For Success
Be sure to use ranch seasoning mix, not ranch dip mix. They are similar, but not interchangeable. If you only have Ranch dip mix, you can try using it, but reduce or skip adding (additional) salt to the recipe, and be prepared for a bolder, saltier taste. For the best flavor, try making this DIY homemade ranch seasoning blend.
Your gravy will not taste like Ranch dressing. My son, who strongly dislikes Ranch dressing, absolutely LOVES this recipe. Although the gravy is made with ranch seasoning, it does not taste like it. Instead, it tastes like a rich, savory, and garlicky brown gravy.
Use thinly sliced chicken cutlets pounded to equal thickness. This ensures quick, even cooking and juicy results. Aim for a uniform thickness of about ½ to ¾ inch.
The gravy is thickened with a roux. Not nearly as intimidating as it sounds, a roux is made by combining melted butter and flour to make a thick paste. In this case, we’re combining 2 tablespoons of butter with 1 tablespoon of flour and the ranch seasoning blend. It takes just a minute to make. You can learn more about how to make a roux here.
The Brown Bits Stuck to the Bottom of the Pot are Flavor Gold
These “brown bits” are called fond, and are KEY in flavoring the gravy. Deglazing is the process of adding liquid (like broth, wine, or water) to a hot pan after cooking meat or veggies to loosen and dissolve the browned bits stuck to the bottom.
So, traditionally, you’d wait to deglaze the pan until after the roux is made, but for this recipe I chose to do so beforehand. My pan had such a thick layer of fond (yay!) but it was teetering on burning. It wasn’t worth the risk of compromising the flavor of the sauce with burnt fond.
So, immediately after setting the chicken aside, I returned the pan to medium-high heat and deglazed it with chicken broth (started with about 1/2 cup). It’s important to add the broth to the pan while it is still hot. As soon as the deglazing liquid hits the pan, it should boil and steam, loosening the fond making it easier to scrape up. You may need to add more broth to account for the steaming and evaporation. Next, I carefully poured the dark-brown, charcoal-like fond liquid into a small bowl, set it aside, and added it back to the dish after making the roux.
Whatever you do, do not dump out the brown bits!
This is What You Need to Make It
You can find the printable recipe with measurements in the recipe card at the bottom of this page.
You will need the following ingredients: 2 pounds of chicken breasts, ½ teaspoon each of salt, pepper, garlic powder, and onion powder, 1 tablespoon olive oil, 2 tablespoons of butter, 3 cloves of garlic, 1 tablespoon of AP flour, 1 ounce package of dry ranch seasoning, 1 cup heavy cream, 1-2 cups of chicken broth and ¼ cup sour cream.
Before getting started, make sure that the heavy cream and sour cream are brought to room temperature. Cold dairy like these can cause the sauce to curdle, so let them rest at room temperature as you prep the rest of the ingredients. You can make this recipe with your favorite store-bought Ranch seasoning mix or make your own ranch seasoning blend.
What to Serve with Ranch Chicken
This recipe pairs well with creamy mashed potatoes, buttery egg noodles (or other type of cooked pasta), stick of butter rice, or a baked potato. It’s also great with homemade buttermilk biscuits or soft dinner rolls.
My favorite veggie sides include steamed broccoli, roasted zucchini or asparagus, or sautéed mushrooms, plus a side arugula salad.
Frequently Asked Questions
Yes! Boneless, skinless chicken thighs work great. They’re more forgiving and stay extra juicy—just adjust the cook time as needed.
Yes, probably. However, I would advise against it. It will likely result in overcooked chicken and a curdled gravy.
Yes—just substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure your ranch mix and broth are labeled gluten-free too.
Allow leftovers to cool completely before transferring individual portions to freezer-safe zip-lock bags. Freeze for up to 2 months. Thaw in the refrigerator overnight before gently reheating with a splash or broth or cream to loosen the sauce.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this chicken and gravy recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
Ranch Chicken Recipe with Creamy Gravy
Ingredients
- 2 pounds chicken breasts, about 3 large chicken breasts, sliced in half into two thinly sliced cutlets
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 2 tablespoon salted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 (1-ounce) packet ranch seasoning mix
- 1 cup heavy cream, at room temperature
- 1-2 cup low-sodium chicken broth
- ¼ cup sour cream, at room temperature
Instructions
- Prepare the Chicken: Pat the chicken breasts dry using paper towels. Place them on a cutting board or plate and cover with plastic wrap. Use a meat mallet to pound the chicken until each piece is an even thickness—about ½ to ¾ inch—to ensure even cooking.
- Season the Chicken: Sprinkle both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring they are evenly coated.
- Sear the Chicken: Heat a large skillet or Dutch oven over medium heat. Add the olive oil. Once shimmering, place 2–3 pieces of chicken in the pan. Cook for 4–5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Repeat with remaining chicken. Remove and set aside.
- Deglaze the Pan: If your pan is coated with a thick layer of "fond" (browned bits stuck to the bottom of the pan after searing meat), I recommend deglazing the pan before moving to the next step. To do so, return the pan/pot to medium-high heat and add chicken broth or water (½ cup or more). As the liquid steams, scrape up the brown bits, adding more liquid as needed. Once all of the fond is removed, carefully pour the charcoal-looking liquid into a small bowl and set aside. Save it, don't discard.
- Make the Roux: Melt the butter in the skillet and cook the garlic for 30 seconds.
- Once the garlic is fragrant, whisk in the flour and dry ranch seasoning.
- Whisk continuously for 1 minute to form a thick roux.
- Make the Ranch Gravy: Slowly add the chicken broth AND the reserved fond liquid, whisking continuously until fully combined with the roux. Bring to a gentle simmer, then reduce the heat to low. Simmer for 2-3 minutes.
- Add the Heavy Cream: Add the heavy cream and sour cream, whisking continuously until fully combined. Gently heat until thickened enough to coat the back of a spoon. Do not boil.
- Return the Chicken to the Sauce: Turn off the heat and return the cooked chicken to the pan, nestling each piece into the creamy sauce. Cover with a lid and let it sit for 5 minutes to allow the flavors to meld and the chicken to soak up the sauce.
Notes
- Chicken thighs can be substituted for chicken breasts.
- To make this recipe gluten free, substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure your ranch mix and broth are labeled gluten-free too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
