Ingredients
Scale
- For Chicken:
- 2 large boneless chicken breasts (can use chicken thighs)
- ½ tsp garlic powder
- 1 tsp mixed herb (or Italian seasoning)
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
- 1.5 tbsp butter
- For Ranch Sauce:
- 1 tbsp minced garlic
- 1 tbsp butter
- 1 tbsp flour
- 1 cup chicken stock
- ¼ cup sour cream (room temperature recommended; heavy cream can be substituted)
- 1.5 tbsp ranch seasoning (Hidden Valley suggested)
- Fresh parsley (to garnish)
Instructions
- Cut each chicken breast horizontally into 2 cutlets. Pound any thick parts to even thickness.
- Mix garlic powder, mixed herb, salt, and pepper. Season chicken breasts on both sides.
- Heat olive oil and butter in a skillet (cast-iron skillet recommended). Sear chicken on both sides for 3-4 minutes each until golden brown.
- Remove chicken from the pan and keep it covered.
- To the same skillet, heat butter. Sauté garlic for 30 seconds.
- Stir in flour and sauté for another 30 seconds.
- Add chicken stock to the pan slowly and keep whisking to make a smooth sauce.
- Lower the flame, add sour cream and ranch seasoning. Whisk well. Switch off the flame.
- Add chicken back to the pan. Spoon over the sauce.
- Sprinkle chopped parsley to garnish.
Notes
- Use room temperature sour cream to prevent curdling.
- Chicken thighs can be substituted for a richer flavor.
- Let chicken rest after searing to keep it juicy.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg