Creamy Ranch Chicken

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

Ingredients

2 large boneless/skinless chicken breast

2 teaspoons Italian seasoning

Salt/Pepper

2 tablespoons butter (melted)

1-2 tablespoons olive oil

10 ½ oz. cream of chicken soup

1 ½ cups milk

1 cup sour cream (at room temp)

½ teaspoon onion powder

1 oz. packet Ranch seasoning mix

Directions

Season/Sear the Chicken:

Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.

Sprinkle each side of the chicken with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, make sure the butter isn’t too hot.

Heat olive oil in a large pan over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside.

Make the Sauce

Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top.

Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes.

Optional: Serve with baked potatoes and spoon the sauce over each potato (it is so good that way)!

Nutrition

• Calories: 469 kcal
• Total Fat: 31 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Cholesterol: 138 mg
• Sodium: 1283 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 0.5 g
• Total Sugars: 7 g
• Protein: 30 g