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Cheddar Ranch Chicken

a plate of sliced chicken with the sauce.

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5 from 1 review

Browned chicken breasts simmered in a cheddar ranch sauce is an easy 30-minute main dish. It pairs well with lots of side dishes, but I love it with some bread on the side to soak up all the sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts sliced in half lengthwise
  • 1 (1-ounce) packet ranch seasoning
  • ยฝ teaspoon black pepper
  • 1 tablespoon olive oil
  • ยฝ cup sour cream
  • ยพ cup low-sodium chicken broth
  • ยผ cup heavy cream
  • 1 cup shredded cheddar cheese
  • Chopped fresh parsley for garnish, optional

Instructions

  1. Season the chicken breasts with half of the ranch seasoning and black pepper.
  2. Place the remaining ranch seasoning and pepper in a small mixing bowl. Add the sour cream and stir to combine. Whisk in the chicken broth and cream.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for three to four minutes. Turn them over and cook for three to four minutes or until the chicken is fully cooked (165ยฐF internal temperature). Remove them from the pan and set aside.
  4. Pour the ranch sauce into the pan and adjust the heat to medium. Whisk the sauce while scraping up the browned bits on the bottom of the pan. Once the sauce is simmering hot (not boiling), whisk in the shredded cheese until itโ€™s melted and the sauce is smooth.
  5. Place the cooked chicken in the sauce to warm it up. Spoon the sauce over the chicken as it warms. Garnish the chicken and sauce with the parsley for serving.

Notes

If you prefer a thicker sauce, simmer it for a few extra minutes until it reaches your desired consistency.

Store the leftovers in an airtight container in the refrigerator for two to three days. The sauce may thicken as it chills, so add a splash of cream or chicken broth when you warm it up.

Nutrition