Saucy Ranch Chicken Breasts
Made, written & photographed by the creators of the Point
These Saucy Ranch Chicken Breasts are just that - SAUCY!
We decided to half the chicken but keep the sauce the same, which Tyler loved. He ended up eating the sauce with tortilla chips...
This sauce would be great on it's own over pasta or some roasted veggies! Definitely a great sauce to keep in your back pocket.
4 thinly sliced boneless, skinless chicken breasts
2 teaspoons Italian seasoning
3 Tablespoons butter, melted
3 Tablespoons olive oil
10.5 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, about 3 Tablespoon
Begin by seasoning both sides of each chicken breast with Italian seasoning and salt/pepper. Brush your melted butter onto one side of the chicken.
Heat your 3 tablespoons olive oil in a large skillet over medium heat. Add your chicken breasts and cook for 3 to 4 minutes per side, or until they begin to brown.
Once browned, remove your chicken breasts and discard extra oil from skillet.
Add in your remaining ingredients, 10.5 oz cream of chicken soup, 1 1/2 cup milk, 1 cup sour cream, 1/2 teaspoon onion powder, and 1 packet of Ranch seasoning mix.
Stir continuously until everything is combined. Continue to stir and bring to a boil. Cook for 2 to 3 minutes.
Return your chicken to the sauce and cook on medium until the chicken reaches 165F.
Serve hot with additional sauce. Potatoes, broccoli, carrots, pasta, etc. would all be great sides with this sauce!