This ranch chicken recipe is pure comfort on a plate. Juicy chicken breasts get a quick sear, then simmer in a creamy, herby ranch sauce that’s packed with flavor. It’s perfect with mashed potatoes, rice, or even veggies for a protein-packed meal you’ll want to make again and again.
Protein: 33 grams per serving
The protein in this ranch chicken recipe comes mainly from the boneless, skinless chicken breasts and a little boost from the cottage cheese in the sauce. When I first made this, I loved how the creamy ranch flavor didn’t overpower the natural taste of the chicken—it just made it better. Plus, it’s a great way to sneak in extra protein without making it feel like a “health food” dinner.
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Why you will love this recipe
- Flavorful: Packed with ranch seasoning, herbs, and a creamy sauce that makes every bite delicious.
- High-protein: Thanks to the chicken breasts and cottage cheese, it’s a great way to fuel up.
- One-pan meal: Cook everything in one skillet for easy prep and even easier cleanup.
- Family-friendly: The creamy ranch flavor is a hit with both kids and adults.
- Quick and easy: Ready in about 30 minutes with pantry-friendly ingredients.
Key ingredients and substitutions
- Chicken breasts: The main source of protein. You can also use chicken thighs or chicken cutlets if you prefer. You can also dice the chicken, skip the searing, and just cook it in the sauce.
- Olive oil: Helps sear the chicken to golden perfection. Swap with butter or avocado oil if you like.
- Italian seasoning: Adds a savory, herby flavor. You can mix dried basil, oregano, and thyme if you’re out.
- Cream of chicken soup: Makes the sauce extra creamy. Make sure you use the condensed version. You can substitute with cream of mushroom if needed.
- Milk: Thins out the sauce while keeping it rich. Fairlife or Arla BOB are great filtered options, but any milk works.
- Cottage cheese: Adds protein and creaminess. You could substitute with ricotta cheese or even Greek yogurt for a little less protein.
- Garlic, parsley, chives, dill: Build the classic ranch flavor. Fresh or dried both work
- Onion powder, salt, pepper: Essential for seasoning the sauce just right.
- Optional add-ins: Stir in shredded cheddar cheese, crumbled bacon, or a sprinkle of ranch dressing packet for even more flavor.
How to make ranch chicken
- Heat the skillet: Warm olive oil in a large skillet over medium-high heat until it’s nice and hot.
- Season the chicken: Mix Italian seasoning, salt, and pepper, then sprinkle over both sides of the chicken breasts.
- Sear the chicken: Sear each side for about 2 minutes to lock in those juicy flavors, then set the chicken aside.
- Blend the sauce: Combine cream of chicken soup, milk, cottage cheese, garlic, parsley, chives, dill, onion powder, salt, and pepper in a blender or food processor until smooth.
- Simmer the sauce: Pour the blended sauce into the same skillet, stirring up all the tasty bits stuck at the bottom.
- Taste and adjust: Let the sauce come to a gentle simmer, then taste and tweak the seasoning if needed.
- Cook the chicken: Place the chicken back into the skillet and simmer, uncovered, for 20–30 minutes, stirring occasionally.
- Check for doneness: Make sure the chicken reaches 165°F (75°C) using an instant-read thermometer.
- Serve and enjoy: Spoon the creamy ranch chicken over mashed potatoes, rice, veggies, or your favorite sides!
Recipe notes and tips
- Use medium-high heat: It helps get a nice golden sear without overcooking the chicken.
- Blend the sauce well: Blending makes it silky smooth and extra creamy.
- Scrape the pan: Those little browned bits add huge flavor to the sauce.
- Simmer gently: A gentle simmer keeps the chicken tender and juicy.
- Use a thermometer: Always check for 165°F (75°C) to make sure the chicken is perfectly cooked.
- Diced chicken: If you’d rather cook diced chicken, skip searing it and add it straight to the sauce and simmer until it’s fully cooked.
- Adjust seasoning: Taste the sauce before adding the chicken back in—you might want a pinch more salt or pepper.
- Leftovers are gold: This ranch chicken tastes even better the next day!
Storage instructions
- Cool completely: Let the ranch chicken cool down before storing to keep it fresh.
- Use an airtight container: Store leftovers in a sealed container in the fridge.
- Fridge: Leftovers will stay good for about 3–4 days.
- Freezer option: You can freeze it for up to 2 months, but the sauce might separate a little. Thaw overnight in the fridge and reheat gently while stirring.
- Reheat gently: Warm it up in the microwave or on the stove over low heat, stirring often to keep the sauce creamy.
Variations
- Use chicken thighs: Swap chicken breasts for thighs if you like a juicier, richer flavor.
- Add cheese: Stir in shredded cheddar cheese at the end for extra richness.
- Make it spicy: Add a pinch of crushed red pepper flakes to the sauce for a little heat.
- Bacon ranch twist: Toss in some crispy cooked bacon pieces for smoky goodness.
- Ranch dressing boost: Stir in a tablespoon of ranch dressing or a ranch packet for stronger ranch flavor.
- Low-carb option: Serve over cauliflower rice or roasted veggies instead of potatoes or rice.
- Buttermilk ranch version: Use a splash of buttermilk for a tangier sauce.
What to serve with this recipe
- Potatoes: Mashed potatoes, air fryer roasted potatoes, or even baked potato wedges are perfect for soaking up the creamy sauce.
- Rice and pasta: White rice, brown rice, or a buttery rice pilaf makes a great base. Orzo or another small shaped pasta works well too.
- Veggies: Steamed broccoli, roasted green beans, sautéed spinach, or a crisp garden salad for a lighter side.
- Bread: A warm, crusty cottage cheese bread or garlic bread to swipe up every last drop of sauce.
Frequently asked questions
Can I use ranch dressing seasoning instead of homemade ranch seasoning?
Yes! A few tablespoons of a ranch seasoning packet can work if you’re short on time.
Can I make this ahead of time?
Absolutely! You can make it a day in advance and gently reheat it when you’re ready to eat.
Is this recipe gluten-free?
If you use a gluten-free cream of chicken soup, it easily can be! Always check your labels to be sure.
More ranch recipes
In love with ranch? Be sure to check out my thick Cottage Cheese Ranch Dip, creamy Cottage Cheese Ranch Dressing, and my Chicken Bacon Ranch Cottage Cheese Bowl is perfect for a quick lunch or dinner!
More chicken recipes you will love
- Chicken Spinach Lasagna
- Marry Me Chicken
- High Protein Chicken Salad
- Cottage Cheese Chicken Taco Bowl
- Air Fryer Hot Honey Chicken Legs
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Ranch Chicken Recipe
This ranch chicken recipe is pure comfort on a plate. Juicy chicken breasts get a quick sear, then simmer in a creamy, herby ranch sauce that’s packed with flavor. It’s perfect with mashed potatoes, rice, or even veggies for a protein-packed meal you'll want to make again and again.
Ingredients
For the chicken:
- 3 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
For the sauce:
- 10.5 oz. condensed cream of chicken soup
- 1 ½ cups filtered milk - e.g. fairlife, arla bob, etc.
- 1 cup cottage cheese
- 2 cloves garlic
- 2 tsp dried parsley
- 2 tsp dried chives
- 2 tsp dried dill
- 1/2 tsp onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat the olive oil in a large pan on the stove, over medium-high heat.2 tablespoons olive oil
- Mix the seasoning together and sprinkle it over both sides of the chicken.3 large boneless skinless chicken breasts, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- When the pan is hot, sear the chicken for 2 minutes on each side, and then set it aside.
- While the chicken is cooking, blend the sauce ingredients in a high speed blender or food processor until smooth.10.5 oz. condensed cream of chicken soup, 1 ½ cups filtered milk, 1 cup cottage cheese, 2 cloves garlic, 2 tsp dried parsley, 2 tsp dried chives, 2 tsp dried dill, 1/2 tsp onion powder
- Add the sauce to the pan that the chicken was in and bring it to a simmer. Adjust seasoning to taste.1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Add the chicken back into the pan and cook, uncovered, for 20-30 minutes stirring occasionally to make sure nothing sticks to the bottom. Use a meat thermometer to check the chicken's internal temperature has reached 165°F/75°C.
- Season to taste and serve over potatoes, orzo, rice, or cauliflower rice. Enjoy!
Notes
- Use medium-high heat: It helps get a nice golden sear without overcooking the chicken.
- Blend the sauce well: Blending makes it silky smooth and extra creamy.
- Scrape the pan: Those little browned bits add huge flavor to the sauce.
- Simmer gently: A gentle simmer keeps the chicken tender and juicy.
- Use a thermometer: Always check for 165°F (75°C) to make sure the chicken is perfectly cooked.
- Diced chicken: If you’d rather cook diced chicken, skip searing it and add it straight to the sauce and simmer until it’s fully cooked.
- Adjust seasoning: Taste the sauce before adding the chicken back in—you might want a pinch more salt or pepper.
- Leftovers are gold: This ranch chicken tastes even better the next day!
Storage instructions
- Cool completely: Let the ranch chicken cool down before storing to keep it fresh.
- Use an airtight container: Store leftovers in a sealed container in the fridge.
- Fridge: Leftovers will stay good for about 3–4 days.
- Freezer option: You can freeze it for up to 2 months, but the sauce might separate a little. Thaw overnight in the fridge and reheat gently while stirring.
- Reheat gently: Warm it up in the microwave or on the stove over low heat, stirring often to keep the sauce creamy.
Nutritional Information
Calories: 313kcal | Carbohydrates: 13g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1626mg | Potassium: 669mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1963IU | Vitamin C: 18mg | Calcium: 244mg | Iron: 2mg
