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–+ servings
Ranch Chicken

Crispy Ranch Chicken with Creamy Herb Sauce to Savor Tonight

This Crispy Ranch Chicken is a quick and comforting dish, topped with a luscious creamy herb sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 cup All-purpose flour Substitute with gluten-free flour if needed
  • 2 tablespoons Ranch seasoning mix Use store-bought or homemade
  • 2 large Eggs Essential for binding
  • 1 teaspoon Kosher salt Adjust quantity if using regular salt
  • 1/2 teaspoon Black pepper Omit for milder flavor
  • 1 cup Breadcrumbs Panko breadcrumbs recommended for crunch
  • 2 pounds Thinly sliced chicken cutlets Consider chicken thighs for more moisture
  • Vegetable oil for frying Olive oil can be a healthier alternative
For the Creamy Herb Sauce
  • 1/4 cup Salted butter Unsalted butter can be used with added salt
  • 2 cloves Garlic Grated; can substitute with garlic powder if unavailable
  • 1/2 cup Dry white wine Substitute with chicken broth for non-alcoholic version
  • 1 cup Chicken broth Vegetable broth can be used for a lighter option
  • 1 cup Heavy cream Milk or half-and-half can be a lighter substitute
  • 1/4 cup Finely chopped chives Fresh herbs recommended
  • 1/4 cup Finely chopped dill Fresh herbs recommended
  • 1/4 cup Finely chopped flat-leaf parsley Fresh herbs recommended

Equipment

  • Skillet
  • Shallow Dishes
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken Coating: Set up three shallow dishes: one with flour mixed with salt, pepper, and ranch seasoning, a second with beaten eggs, and a third with breadcrumbs mixed with ranch seasoning. Coat the chicken cutlets first in flour, then egg, and finally breadcrumbs.
  2. Heat the Oil for Frying: Pour enough vegetable oil in a large skillet to cover the bottom about 1/4 inch deep. Heat over medium heat until shimmering.
  3. Fry the Chicken Cutlets: Carefully place the coated chicken in the hot oil and fry for about 3-4 minutes on each side until golden brown and cooked through.
  4. Make the Creamy Herb Sauce: In the same skillet, melt the salted butter, add grated garlic and sauté until fragrant.
  5. Deglaze the Skillet: Add dry white wine to the skillet, scraping up browned bits, and allow it to simmer for 1-2 minutes.
  6. Incorporate the Cream and Herbs: Pour in the heavy cream and add the chopped herbs. Let simmer for 3-5 minutes until thickened.
  7. Serve and Enjoy: Plate the crispy ranch chicken, drizzle the creamy herb sauce on top, and garnish with fresh herbs.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 25gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Store leftover ranch chicken in the refrigerator for up to 3 days and reheat in the oven to retain crispiness.

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