Creamy Ranch Chicken

Creamy Ranch Chicken


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


  • 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 | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 350 kcal | Servings: 4