Easy Ranch Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 large chicken breasts

Pepper (to taste)

1/2 teaspoon garlic powder

1 tablespoon olive oil

3 tablespoons butter (divided)

2 tablespoons flour

1 1/4 cups low sodium chicken broth

1 tablespoon ranch seasoning (I use Hidden Valley)

1 tablespoon chopped fresh parsley (optional but recommended)

Directions

Cut the chicken in half lengthwise so you've got 4 thinner cutlets. Season each piece with pepper and the garlic powder.

Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.

Add the chicken to the pan and cook for about 4-5 minutes/side until golden. Transfer the chicken to a plate and set aside.

Reduce the heat to medium. Add the remaining butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.

Slowly whisk in the broth until the roux has fully dissolved.

Whisk in the ranch seasoning.

Add the chicken back to the skillet, along with any juices from the plate, and cook for another 4-5 minutes or until it has finished cooking through (165F) and the sauce has thickened up a bit more. You may need to turn the head down again so it's gently bubbling (you don't want the sauce to get too thick before the chicken is cooked through).

Sprinkle with fresh parsley if using, and serve immediately. This recipe is fairly salty, so you probably won't need to add any extra salt.

Nutrition

• Calories: 273 kcal
• Total Fat: 15 g
• Saturated Fat: 7 g
• Cholesterol: 95 mg
• Sodium: 510 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 26 g