Description
This ranch chicken recipe has tender pan-fried chicken smothered in an irresistible ranch gravy. It comes together fast and uses only a few everyday ingredients!
Ingredients
Scale
- 2 large chicken breasts
- Pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 tablespoons flour
- 1 1/4 cups low sodium chicken broth
- 1 tablespoon ranch seasoning
- 1 tablespoon chopped fresh parsley
Instructions
- Step 1: Cut the chicken in half lengthwise so you’ve got 4 thinner cutlets. Season each piece with pepper and the garlic powder.
- Step 2: Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Step 3: Add the chicken to the pan and cook for about 4-5 minutes/side until golden. Transfer the chicken to a plate and set aside.
- Step 4: Reduce the heat to medium. Add the remaining butter to the skillet, and once it’s melted, stir in the flour and cook for about a minute.
- Step 5: Slowly whisk in the broth until the roux has fully dissolved.
- Step 6: Whisk in the ranch seasoning.
- Step 7: Add the chicken back to the skillet, along with any juices from the plate, and cook for another 4-5 minutes or until it has finished cooking through (165F) and the sauce has thickened up a bit more.
- Step 8: Sprinkle with fresh parsley if using, and serve immediately.
Notes
Use an instant read meat thermometer to ensure that chicken isn’t overcooked or undercooked. This recipe is fairly salty due to the ranch seasoning and chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 273 kcal
- Sugar: 1 g
- Sodium: 510 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 95 mg