Crummy Ranch Chicken

Welcome to my kitchen.

Today I will be making crummy ranch chicken, a delicious and quick meal. If you enjoy chicken dishes, you might also like my easy crispy air fryer fried chicken.

Why You’ll Love This

This is super easy to make, perfect for a busy weeknight. If you enjoy simple yet flavorful meals, you’ll also love preparing quick weeknight garlic butter steak bites.

Ingredients

two chicken breasts
some salt
some pepper
some paprika
one tablespoon of butter
one tablespoon of olive oil
two more tablespoons of butter
one tablespoon of flour
one cup of chicken broth
A half a cup of milk
A quarter of a cup of sour cream
a half a teaspoon of onion powder
a half a teaspoon of garlic powder
a half a teaspoon of Italian seasonings
one packet of ranch seasoning mix
a little black pepper
salt

Instructions

Just gonna season those with some salt.
And some pepper, and some paprika, and I’m gonna flip these and do the same to the other side.
Once you have your chicken seasoned, I’ve added one tablespoon of butter, and one tablespoon of olive oil, and let that heat up until it’s kind of jumps when you put some water in it.
And I’m gonna put my chicken breasts in there.
And I’m gonna cook those for about five minutes on each side.
And I have my stove on medium heat.
It’s been about five minutes, and I’m going to put my chicken.
And let it cook for about another five minutes.
It’s been another five minutes, and at this point, you want your chicken to be around 160 degrees.
I’m gonna take them out right now.
And I’m gonna add two more tablespoons of butter.
And kind of scrape my pan.
And I’m just gonna let that butter melt.
I’m gonna turn my temperature on my stove down to low.
Once the butter is melted, I’m going to add one tablespoon of flour. This creates a base for our creamy sauce, much like the rich gravy in my comforting crock pot beef tips and gravy recipe.
And with that in, I’m gonna cook that about one minute.
Once the flour has all dissolved, I’m going to add one cup of chicken broth.
A half a cup of milk.
A quarter of a cup of sour cream.
And then I have a half a teaspoon of onion powder, a half a teaspoon of garlic powder, and a half a teaspoon of Italian seasonings.
And one packet of ranch seasoning mix.
And I’m just gonna cook this over a low heat until everything has dissolved.
It’s been about three and a half minutes.
I’m just gonna add a little black pepper.
If you want to add salt, now’s the time to add it.
Just give that a quick whisk.
And then I’m gonna add my chicken back in.
Along with the juice on the plate.
And I’m just gonna take a spoon and make sure that my chicken’s covered.
And I’m gonna let this cook for about another five minutes.
Once your chicken reaches at least 165 degrees, it’s done.

Cooking Tips

You want to make sure to scrape the bottom of your pan.

You do want to check and make sure that your chicken is at least 165 degrees. This ensures it’s perfectly cooked, just like when making delicious air-fried garlic parmesan chicken wings.

Serving Suggestions

I’m just gonna take this out, put it on a serving tray.

Just gonna put a little bit of this gravy on top.

I hope you give it a try. For another quick and satisfying meal, consider making this easy homemade hamburger helper dinner.

Easy Homemade Crummy Ranch Chicken Recipe

An incredibly easy and flavorful homemade ranch chicken recipe featuring pan-seared chicken breasts simmered in a creamy, savory ranch sauce. Perfect for a quick and satisfying weeknight meal.

2 chicken breasts, pounded flat
Salt, for seasoning chicken
Black pepper, for seasoning chicken
Paprika, for seasoning chicken
1 tablespoon butter (for searing chicken)
1 tablespoon olive oil
2 tablespoons butter (for sauce)
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup milk
1/4 cup sour cream
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
1 packet (approx. 1 oz) ranch seasoning mix
Black pepper, to taste (for sauce)
Salt, to taste (for sauce)

Prepare Chicken: Pound the two chicken breasts flat. Season both sides generously with salt, black pepper, and paprika.
Sear Chicken: In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until the butter is melted and slightly shimmers. Add the seasoned chicken breasts to the hot skillet.
Cook Chicken: Cook the chicken for about 5 minutes per side, until lightly browned and an internal temperature of around 160°F (71°C) is reached. Remove the chicken from the skillet and set aside on a plate, reserving any juices.
Make Roux: Reduce the stove temperature to low. Add the remaining 2 tablespoons of butter to the skillet, scraping the bottom of the pan to loosen any browned bits. Once the butter is melted, stir in 1 tablespoon of flour. Cook, stirring constantly, for about 1 minute until the flour is fully dissolved and forms a roux.
Build Sauce Base: Gradually whisk in 1 cup of chicken broth, 1/2 cup of milk, and 1/4 cup of sour cream into the roux. Continue whisking until smooth.
Season Sauce: Add 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of Italian seasonings, and the entire packet of ranch seasoning mix to the sauce. Cook over low heat, stirring occasionally, until everything is dissolved and the sauce begins to thicken, about 3-4 minutes.
Finish Seasoning and Simmer: Add a little black pepper and salt to taste to the sauce. Give it a quick whisk.
Return Chicken: Place the seared chicken breasts back into the skillet with the sauce, along with any reserved juices from the plate. Spoon the sauce over the chicken to ensure it’s covered.
Final Cook: Let it cook for another 5 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C).
Serve: Remove from heat and serve hot, spooning extra gravy over the chicken.

a:0:{}