There’s something incredibly comforting about a one-pan chicken dinner that’s creamy, flavorful, and ready in no time.
This creamy ranch chicken skillet has become one of my absolute favorites for busy weeknights when I still want something hearty and homemade.
The ranch-flavored sauce is smooth and rich, made with a cozy blend of milk, sour cream, chicken broth, and seasoning.
It’s the perfect comfort food without being overly heavy.
Why I Love This Recipe
Quick and easy to make in under 30 minutes
Creamy ranch sauce that’s both tangy and savory
One-pan meal with minimal cleanup
Versatile enough to pair with pasta, rice, or veggies
Family-friendly and always a hit at the dinner table
What You’ll Need (Ingredient Highlights)
Chicken breasts: Boneless and skinless, pounded to even thickness for quick and even cooking
Butter + olive oil: For searing and building the sauce base
Ranch seasoning mix: Adds that signature tangy-savory flavor
Sour cream: Brings creaminess with a hint of tang
Milk + chicken broth: The liquid base that balances richness with lightness
Herbs and spices: Italian seasoning, onion powder, garlic powder for depth
Pro Tips Before You Start
Pound your chicken evenly so it cooks uniformly without drying out.
Don’t skip deglazing the pan – those browned bits add major flavor!
Use full-fat sour cream and whole milk for a richer sauce.
Let the sauce simmer after adding the chicken so everything melds beautifully.
How to Make Creamy Ranch Chicken Skillet
Step 1: Prepare the Chicken
Pound the chicken breasts to an even 1-inch thickness.
Pat dry with paper towels and season both sides with salt and pepper.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat.
Melt 1 tablespoon of butter with olive oil.
Add the chicken and sear until golden brown on each side.
Remove from pan and set aside.
Step 3: Build the Roux
Reduce the heat to low.
Add the remaining 2 tablespoons of butter to the skillet.
Stir in the flour and cook for about 1 minute to form a roux.
Step 4: Make the Sauce
Pour in the chicken broth, scraping up the browned bits.
Stir in the milk, sour cream, and all seasonings including the Ranch mix.
Whisk until smooth and fully combined.
Step 5: Return Chicken & Simmer
Place the chicken and any juices back into the skillet.
Spoon sauce over the chicken and let simmer for 5–8 minutes until the chicken is warmed through and the sauce slightly thickens.
Step 6: Garnish & Serve
Top with chopped fresh parsley and serve hot.
What to Serve It With
Mashed potatoes
Buttered egg noodles
Steamed rice
Roasted vegetables
Garlic bread
Variations / Substitutions
Swap chicken breasts for boneless thighs for a juicier option
Use Greek yogurt instead of sour cream for a lighter version
Add sauteed mushrooms or spinach to the sauce for extra veggies
Make it spicy with a pinch of cayenne pepper
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat on the stovetop over low heat with a splash of broth or milk
Not freezer-friendly due to the dairy-based sauce
FAQs
Can I make this with chicken thighs instead?
Yes, boneless thighs work great and are extra juicy!
What if I don’t have Ranch seasoning mix?
You can make your own with garlic powder, onion powder, dried dill, parsley, and salt.
Can I add vegetables to this dish?
Absolutely. Mushrooms, spinach, or even broccoli would pair well.
Is this recipe gluten-free?
Not as written, but you can use gluten-free flour to thicken the sauce.
Can I use low-fat milk?
Yes, but whole milk gives a creamier result.
Does this work well for meal prep?
Yes! Portion it with rice or noodles and store in containers for the week.
Final Thoughts
This creamy ranch chicken skillet is a lifesaver when you want something comforting, delicious, and fuss-free.
The sauce alone is worth making a double batch for dipping bread or spooning over pasta.
Once you try it, it might just become a regular on your dinner rotation too.
Creamy Ranch Chicken Skillet
Ingredients
- 4 boneless skinless chicken breasts (about 6–7 oz each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- Fresh parsley chopped (optional, for garnish)
For the Sauce:
- 1 cup low-sodium chicken broth
- ½ cup whole milk
- ⅓ cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 1 oz packet ranch seasoning mix
Instructions
- Flatten and Season: Pound the chicken breasts to an even 1-inch thickness.
- Season both sides with salt and pepper.
- Sear the Chicken: In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter.
- Sear chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate.
- Make the Roux: Reduce heat to low. Add the remaining 1 tablespoon butter to the same skillet
- See full steps with tips & photos → https://wimpysdiner.net/creamy-ranch-chicken-skillet/
Notes
- You can swap sour cream for Greek yogurt for a lighter version.
- Adjust thickness of sauce with more broth or milk as needed.
- Chicken thighs work great too—just adjust cook time accordingly.
