Description
Creamy Ranch Chicken embodies the heart and soul of comfort food. It’s a dish where creamy, savory flavors intertwine with the tender juiciness of chicken breast, elevated by the crispiness of bacon and the rich depth of mushroom sauce.
Ingredients
For The Chicken:
2 large boneless and skinless chicken breasts, halved horizontally to make 4 filets
1 teaspoon salt
Ground black pepper, as needed
2 heaping tablespoons flour
1 teaspoon Italian seasoning
3 tablespoons finely grated fresh Parmesan cheese
2 tablespoons butter, melted
2 tablespoons olive oil, or canola oil
Fresh parsley, finely chopped to garnish, optional
For The Sauce:
8 ounces bacon, trimmed of fat and diced
1 small onion, finely chopped
3 large cloves garlic, grated on a Microplane or minced
10.5 oz. cream of mushroom soup
1 ½ cups milk
1 cup sour cream, at room temp
1 oz. packet Ranch seasoning mix, about 3 tablespoons
Instructions
Cut the chicken into thinner slices, about 2 slices per breast. Use a meat tenderizer to gently flatten the chicken to about ½ inch thick.
Season the chicken with salt and pepper on both sides. Mix flour, Italian seasoning, and Parmesan cheese in a shallow bowl. Dredge the chicken in this mixture, shaking off excess.
In a large pan or skillet, heat oil and butter over medium-high until hot. Cook the chicken until golden and cooked through, about 4-5 minutes per side. Transfer to a plate.
Cook bacon in the pan until crispy. Remove and discard excess fat, leaving about 1 teaspoon. Add onion and garlic; sauté until translucent, about 1 minute.
Reduce heat to low. Add cream of mushroom soup, milk, sour cream, and Ranch seasoning mix. Stir to combine. Simmer for 3 minutes, then add bacon and cook for 2 more minutes.
Return chicken to the skillet, spooning sauce over. Partially cover and let the chicken heat through, about 2 minutes.
Garnish with parsley. Serve with mashed or baked potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350