Ranch Chicken Recipe

A rich sauce is poured over a perfectly cooked ranch chicken breast, nestled beside a vibrant array of mixed vegetables and grains.

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.

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Prep Time 5

Cook Time 35

Total Time 40

Course Main Course

Servings Servings

Calories 313

Protein 33

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