Creamy Ranch Chicken features tender seared chicken breasts smothered in a rich, garlicky ranch sauce made with sour cream and herbs.

Scale

2 large boneless chicken breasts

½ teaspoon garlic powder

1 teaspoon mixed herbs

½ teaspoon salt

½ teaspoon pepper

1 tablespoon olive oil

1½ tablespoons butter

1 tablespoon minced garlic

1 tablespoon flour

1 cup chicken stock

¼ cup sour cream

1½ tablespoons ranch seasoning

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1. Cut chicken breasts horizontally into cutlets.

2. Mix garlic powder, mixed herbs, salt, and pepper; season both sides of chicken.

3. Heat olive oil and 1½ tablespoons butter in a skillet.

4. Sear chicken for 3–4 minutes per side until golden; remove and set aside.

5. Add butter to the same skillet, then sauté garlic for 30 seconds.

6. Stir in flour and cook another 30 seconds.

7. Slowly whisk in chicken stock until smooth.

8. Lower heat, add sour cream and ranch seasoning, and stir well.

9. Return chicken to the pan and spoon sauce over top before serving.

Add vegetables like mushrooms or spinach for variation.

Use Greek yogurt instead of sour cream for a lighter version.

Pair with rice, mashed potatoes, or noodles.