Ingredients
Scale
- Chicken:
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons butter, melted
- 1–2 tablespoons olive oil
- Sauce:
- 10.5 oz cream of chicken soup
- 1 1/2 cups milk
- 1 cup sour cream, at room temperature
- 1/2 teaspoon onion powder
- 1 oz packet ranch seasoning mix
Instructions
- Slice chicken into 2–3 thinner pieces and pound lightly if needed to about 1/2-inch thickness.
- Pat chicken dry and season both sides with Italian seasoning, salt, and pepper. Brush one side with melted butter.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4–5 minutes per side until golden. Remove and set aside.
- Add all sauce ingredients to the same skillet over medium heat and stir until combined.
- Let the sauce bubble gently and reduce for 5 minutes.
- Add chicken back to the skillet and spoon sauce over the top.
- Partially cover and simmer for about 10 minutes until chicken is heated through.
- Serve hot with vegetables or baked potatoes.
Notes
- Use ranch seasoning mix, not ranch dip mix.
- Ranch seasoning adds savory flavor without tasting like bottled dressing.
- Top with crispy bacon if desired.
- Frozen vegetables can be added directly to the sauce.
- If chicken breasts are small, use 3–4 instead.
- Store refrigerated for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American