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Creamy Ranch Chicken

Tender pan-seared chicken cutlets served in a rich, creamy ranch sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 2 chicken breasts halved horizontally to make 4 thin cutlets
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic finely chopped
  • 2 tablespoons ranch seasoning about 1 packet
  • 1 cup heavy cream
  • 1/2 cup chicken broth

Instructions

  • Slice each chicken breast in half horizontally to make 4 thin cutlets, then season both sides with garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  • Dredge each seasoned cutlet in the flour, shaking off any excess.
  • Heat the olive oil in a large heavy-duty skillet over medium-high heat.
  • Add the chicken cutlets to the skillet and cook 3–4 minutes per side, until golden and cooked through; transfer to a plate and set aside.
  • Reduce heat to medium, add the butter to the same skillet, then sauté the chopped garlic about 1 minute until fragrant.
  • Whisk in the ranch seasoning, then pour in the chicken broth and heavy cream; bring to a simmer and cook until slightly thickened, about 2–3 minutes. Taste and adjust salt and pepper if needed.
  • Return the chicken to the skillet and spoon the sauce over the cutlets to heat through, about 1–2 minutes.
  • Serve the creamy ranch chicken with your choice of mashed potatoes, rice, pasta, or vegetables.

Equipment

  • Skillet

Notes

  • Sliced cutlets cook faster and more evenly.
  • Shake off excess flour to avoid a gummy crust.
  • Use low-sodium broth to control saltiness.
  • Simmer the sauce until it slightly thickens for best texture.