Ingredients
Equipment
Method
Cooking Steps
- Slice each boneless chicken breast horizontally into two cutlets for even cooking.
- Combine garlic powder, mixed herbs, salt, and pepper; season both sides of the chicken cutlets.
- Heat skillet over medium heat; add olive oil and butter, then sear chicken cutlets for 3-4 minutes on each side.
- Remove cooked chicken from skillet and cover with foil to keep warm.
- In the same skillet, melt another tablespoon of butter, add minced garlic, and sauté for 30 seconds.
- Sprinkle in the flour and stir continuously for 30 seconds to form a roux.
- Whisk in stock gradually, stirring until smooth; bring to a gentle simmer for 2-3 minutes.
- Lower heat, stir in sour cream and ranch seasoning until well combined.
- Return chicken cutlets to the skillet, spoon sauce over, and simmer for an additional 2-3 minutes.
Nutrition
Notes
Creamy Ranch Chicken pairs wonderfully with mashed potatoes or roasted vegetables. Leftovers make for a delicious quick lunch or dinner!
