Creamy Ranch Chicken and Gravy
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Transform simple ingredients into a sensational meal with this Creamy Ranch Chicken and Gravy. It features chicken simmered in a rich, ranch-infused sauce that’s so good you’ll want seconds. Serve it over rice or mashed potatoes and you’ve got the perfect weeknight meal.
Why I Love This Creamy Ranch Chicken And Gravy
Let me share a little secret with you—this Creamy Ranch Chicken and Gravy has quickly become one of my all-time favorites, and I think it might become yours too. Imagine juicy chicken pieces seasoned just right, simmering in a luscious, ranch-infused gravy that’s so rich and flavorful, it feels like a warm hug on a plate. The best part? It’s surprisingly easy to make, even on a busy weeknight.
I love how this dish fills the kitchen with the irresistible aroma of garlic and herbs as it cooks. We’ll sear the chicken to lock in those juices, then use the same pan to create a velvety gravy that’s simply divine. Serve it over mashed potatoes, rice, or even some buttery noodles, and you’ve got a meal that’ll have everyone scraping their plates and asking for seconds. Can’t wait to hear what you think!
Before You Start
- Even Out the Chicken Breasts: If your chicken breasts are uneven in thickness, gently pound them to an even size. This helps them cook evenly and stay juicy throughout.
- Generously Season the Chicken: Don’t be shy with the ranch seasoning, salt, and pepper. A good coating ensures flavorful chicken in every bite.
- Hot Pan for Searing: Make sure your skillet is properly heated before adding the chicken. A hot pan gives the chicken a nice golden crust, enhancing the overall flavor.
- Sear, Don’t Cook Through: When you sear the chicken, you’re just aiming for a golden exterior. It will finish cooking in the gravy later, keeping it tender and moist.
- Use the Same Skillet: After searing the chicken, use the same pan to make the gravy. This way, you capture all those flavorful browned bits left in the skillet, adding depth to your gravy.
- Adjust Gravy Consistency: If you prefer a thinner gravy, stir in a bit more milk. For a thicker gravy, let it simmer a little longer to reduce and thicken.
- Add Sour Cream Off the Heat: Stir in the sour cream over low heat or even off the heat to prevent it from curdling. This keeps your gravy smooth and creamy.
- Prepare Sides Ahead: Since this dish comes together quickly at the end, have your sides like mashed potatoes or rice ready to go so you can serve the chicken hot.
Ingredients You’ll Need
- Boneless Skinless Chicken Breasts: If you prefer, swap them out for boneless thighs for extra juiciness.
- Ranch Seasoning Mix: Infuses the chicken with that classic ranch flavor we love. You can make your own blend using my recipe if you don’t have a packet on hand.
- Salt and Freshly Ground Black Pepper: Season to taste.
- Olive Oil: For searing the chicken to a golden brown. Feel free to substitute with vegetable oil or avocado oil.
- Butter: Adds richness and helps sauté the garlic to release its aroma. Unsalted is best to control the saltiness, but salted butter works too—just adjust the added salt.
- Garlic (minced): Brings a warm, savory depth to the gravy. Fresh garlic is ideal, but garlic powder can work in a pinch.
- Cream of Chicken Soup: Creates a creamy, flavorful base for the gravy. You can use low-sodium or fat-free versions, or substitute with cream of mushroom soup for a bit of different flavor.
- Milk (whole or 2%): Helps achieve the perfect gravy consistency. If you prefer dairy-free, almond milk or oat milk are good alternatives.
- Sour Cream: Gives the gravy a tangy creaminess. Greek yogurt is a great alternative.
Begin by cutting 4 boneless, skinless chicken breasts into bite-sized pieces. In a small bowl, combine 2 teaspoons of ranch seasoning mix, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Sprinkle this mixture evenly over the chicken pieces, making sure they are well-coated.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces to the pan in a single layer, avoiding overcrowding. Sear for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
Alternate Method: If you prefer, you can season the whole chicken breasts first, sear them on both sides until golden brown (about 3-4 minutes per side), let them rest for 5 minutes, and then cut them into bite-sized pieces.
In the same skillet, reduce the heat to medium and add 3 tablespoons of unsalted butter. Once melted, add 4 minced garlic cloves and sauté for about 1 minute until fragrant.
Stir in 1 can (10.5 ounces) of cream of chicken soup, 1 cup of whole or 2% milk, and 1 packet (1 ounce) of ranch seasoning mix into the skillet. Mix well until the sauce is smooth and creamy. Bring the mixture to a gentle simmer, stirring frequently.
Return the seared chicken pieces to the skillet, stirring them into the gravy. Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes.
Stir in ½ cup of sour cream until the gravy is smooth and creamy. Mix until it’s fully incorporated. Garnish with fresh parsley or green onions if desired.
How To Serve
To make this Creamy Ranch Chicken and Gravy even more satisfying, I love to pair it with sides that can soak up all that delicious gravy. Here are some of my favorite sides to serve with this dish:
Garlic Mashed Potatoes
Buttermilk Biscuits
Skillet Green Beans
Quick Yeast Dinner Rolls
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the point before adding the sour cream. Let it cool, then store it in the refrigerator. When you’re ready to serve, reheat it gently on the stove, then stir in the sour cream just before serving.
How do I store leftovers?
Let the leftovers cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.
Can I freeze this dish?
Yes, this dish freezes well. Place the cooled chicken and gravy into a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I reheat leftovers without the gravy separating?
Reheat the dish slowly over low heat on the stovetop, stirring gently. If the gravy seems too thick, you can add a splash of milk to loosen it up. Avoid boiling, as high heat can cause the gravy to separate.
More Delicious Chicken Recipes
- Chicken Broccoli Stir Fry
- Chicken Souvlaki
- Creamy Baked Chicken Breasts
- Roasted Red Pepper Skillet Chicken
- Chicken Lazone
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Creamy Ranch Chicken and Gravy
Video
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
- 2 teaspoons ranch seasoning mix
- 1 teaspoon salt
- ½ teaspoon black pepper (freshly ground )
- 2 tablespoons olive oil
Gravy:
- 3 tablespoons butter (unsalted)
- 4 cloves garlic (minced)
- 10.5 ounces cream of chicken soup (1 can)
- 1 cup milk (whole or 2% recommended)
- 1 ounce ranch seasoning mix (1 packet)
- ½ cup sour cream
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cut the chicken in bite size pieces. In a small bowl, combine the ranch seasoning mix, salt and pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts, ensuring they are well-coated.
- In a large skillet or sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned chicken pieces to the pan in a single layer, avoiding overcrowding. Sear for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
- Alternate Method: If you prefer, you can season the whole chicken breasts first, sear them on both sides until golden brown (about 3-4 minutes per side), let them rest for 5 minutes, and then cut them into bite-sized pieces. This method also works well and can help retain more juices within the chicken.
- In the same skillet, reduce the heat to medium and add 3 tablespoons butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the cream of chicken soup, 1 cup milk, and 1 packet ranch seasoning mix. Mix well until smooth and creamy. Bring the mixture to a gentle simmer, stirring frequently.
- Return the chicken to the skillet, and mix into the gravy. Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. The chicken should be cooked through and tender.
- Stir in ½ cup sour cream until the gravy is smooth and creamy. Stir until the sour cream is well incorporated.
- Garnish with some fresh parsley or green onions and serve with mashed potatoes or rice.
Equipment
Notes
- Adjust the Seasoning: Feel free to add more or less ranch seasoning to suit your taste. You can also sprinkle in some fresh herbs like thyme or parsley for extra flavor.
- Make It Spicy: If you like a kick, add a pinch of red pepper flakes or a dash of hot sauce to the gravy.
- Swap the Protein: This recipe works well with boneless pork chops or turkey cutlets if you want to change things up.
- Add Veggies: Stir in some sautéed mushrooms, peas, or spinach toward the end for added texture and nutrition.
- Leftover Tip: The flavors deepen over time, so leftovers taste even better the next day!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
