Description
Tender chicken breasts baked in a creamy ranch sauce made with butter, garlic, sour cream, and herbs. A one-pan recipe that’s rich, flavorful, and perfect for quick dinners.
Ingredients
2 large boneless chicken breasts
½ teaspoon garlic powder
1 teaspoon mixed herbs
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
2.5 tablespoons butter (divided)
1 tablespoon flour
1 cup chicken stock
¼ cup sour cream
1.5 tablespoons ranch seasoning
1 tablespoon minced garlic
Instructions
1. Preheat oven to 375°F (190°C).
2. Slice chicken breasts horizontally and season with garlic powder, herbs, salt, and pepper.
3. Heat olive oil and 1.5 tablespoons butter in a skillet. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
4. In the same skillet, melt remaining butter and sauté minced garlic for 30 seconds.
5. Stir in flour and cook for another 30 seconds, then slowly whisk in chicken stock until smooth.
6. Lower heat and add sour cream and ranch seasoning. Stir until creamy.
7. Return chicken to skillet, spoon sauce over each piece.
8. Bake uncovered for 20 minutes or until chicken reaches 165°F (74°C).
9. Let rest for a few minutes before serving.
Notes
Use full-fat sour cream for the richest sauce.
Add a sprinkle of paprika for color and flavor.
Pairs beautifully with mashed potatoes, rice, or roasted veggies.
Substitute Greek yogurt for a lighter version.