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Shredded chicken breasts are simmered in this luxurious ranch white creamy gravy until tender and ready to melt in your mouth. Then it’s generously served over cheesy, buttery mashed potatoes.
This Ranch Chicken and Gravy is the ultimate comfort meal and makes a super easy dinner to enjoy with your loved ones. This is truly a “workin’ man” meal as we call them in our house. A true stick-to-the-ribs chicken and potatoes dinner.
If you love smothered creamy chicken dinners, you have to check out my Smothered Chicken and Gravy, Creamy Garlic Parmesan Chicken or my Southern-Style Smothered Chicken.
Why You’ll Love Ranch Chicken and Gravy
- Such a Cozy Dinner – this Ranch Chicken is seriously an absolute keeper of a recipe and the perfect Sunday dinner.
- Easy to Make – this chicken dish
- One-Pan – all you need is one-pan for the chicken and gravy (excluding the side dishes you make).
- Warm, Inviting Aroma – want to fill your home with the smell of a loving, welcoming classic dinner? This is just the dish.
Key Ingredients
When you take one bite of this easy ranch chicken and gravy, you’ll wonder how this ingredient list is so dang short!
Chicken breasts – pounded to 1/4 inch thick. Air chilled chicken always tends to be juicier, so that’s my preference.
Ranch Seasoning – you’ll use one whole packet of ranch seasoning – not the dip mix. It’s important to note these are very different ingredients.
Seasonings/Herbs – onion powder, Italian seasoning, minced garlic cloves. Optionally, you can also add a little rosemary and rubbed sage if you prefer the gravy to be more herby (see recipe directions).
Cream of Chicken – the base of the sauce is Campbell’s cream of chicken condensed soup. Classic and timeless!
Milk – 2% or whole milk work just as well. Avoid half and half or cream so it’s not overly heavy.
Sour cream – this adds a little tang and balances and freshens up the decadent gravy.
Butter – just two tablespoons is all we need.
Mashed Potatoes (optional) – russet potatoes, half and half, butter and gruyere (or fontina or mozzarella) cheese.
Check out these cozy dishes
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How to Make Ranch Chicken and Gravy
With just a few easy steps and one-pan, you can make this easy comfy creamy ranch chicken dinner.
Cook the Chicken
Start by rubbing the chicken breasts with olive oil and seasoning with Italian seasoning, salt and pepper.
In a large skillet over medium heat, add 3 tablespoons olive oil. Once the skillet is hot add in the chicken. Cook undisturbed about 3-4 minutes or until the underside is golden brown.
Flip chicken just once. Lower heat to low and continue to cook about 4-5 more minutes. Add 1 tablespoon into the pan with the chicken as it finishes cooking, tossing the chicken to coat in the melted butter.
Set chicken aside and tent with foil.
Make the Creamy Ranch Gravy
In the same pan over medium-low, add remaining butter (1 tbsp) and saute garlic about 30 seconds. Spoon in the can of cream of chicken and whisk in milk until sauce is smooth.
Add in ranch packet, onion powder, and pepper (+ rosemary and sage if using). Whisk until smooth. Do not use any salt as there is enough in the cream of chicken and ranch seasoning. Turn heat to low.
Shred the chicken and add it with pan juices into the creamy sauce. Toss to coat so it’s submerged in the sauce. Turn heat to lowest simmer setting, cover pan and allow to simmer for 10-15 minutes or until chicken is tender and falls apart.
To Make the Cheesy Mashed Potatoes
Peel and quarter potatoes so they are roughly the same size. Bring water to a boil in a large pot over high heat, add 3/4 tsp salt to the water. Cook potatoes until they are fork tender, about 15 minutes.
Strain potatoes. While potatoes are in the strainer, add in the butter and half and half into the empty pot over medium heat until it warms through and butter melts, about 3-4 minutes. Carefully add potatoes back into the pot into the liquid.
Mash the potatoes, working the half & half and butter into the potatoes until smooth. Add in shredded cheese and mix into the hot potatoes along with the garlic powder and seasonings. Continue to mash until smooth and cheese has melted. Taste and adjust as needed.
Looking for More Chicken Dinners?
Garlic Parmesan Chicken and Gravy
Southern Smothered Chicken and Gravy
I hope you enjoyed this recipe for this Ranch Chicken and Gravy! Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Ranch Chicken and Gravy
Ingredients
- 1.5 lbs chicken cutlets or breasts if using breasts pound to 1/4 inch thick
- 1.5 tablespoons Italian seasoning
- 4 tablespoons olive oil divided
- 2 tablespoons butter
- 3 garlic cloves minced
- 1-10.5 oz can cream of chicken soup with herbs
- 1 1/2 cups milk
- 1 oz. packet Ranch Seasoning
- 1/2 tsp onion powder
- optional seasoning – 1/4 tsp rubbed or dried sage1/4 tsp rosemary, 1/4 tsp thyme
- 1/2 cup sour cream
Cheesy Mashed Potatoes (optional)
- 3 lbs russet potatoes
- 1 cup half and half
- 6 tablespoons butter softened
- 6 oz shredded cheese gruyere, fontina, or mozzarella
- 1/2 tsp garlic powder
- 1/2 tsp salt I go less salty since the gravy is plenty salty
- pepper to taste
Instructions
Prepare and Cook Chicken
- Start by rubbing the chicken breasts with olive oil and seasoning with Italian seasoning, salt and pepper.
- In a large skillet over medium heat, add 3 tablespoons olive oil. Once the skillet is hot add in the chicken. Cook undisturbed about 3-4 minutes or until the underside is golden brown.
- Flip chicken just once. Lower heat to low and continue to cook about 4-5 more minutes. Add 1 tablespoon into the pan with the chicken as it finishes cooking, tossing the chicken to coat in the melted butter.
- Set chicken aside and tent with foil.
Make Ranch Gravy
- In the same pan over medium-low, add remaining butter (1 tbsp) and saute garlic about 30 seconds. Spoon in the can of cream of chicken and whisk in milk until sauce is smooth.
- Add in ranch packet, onion powder, and pepper (+ rosemary and sage if using). Whisk until smooth. Do not use any salt as there is enough in the cream of chicken and ranch seasoning. Turn heat to low.
- Shred the chicken and add it with pan juices into the creamy sauce. Toss to coat so it’s submerged in the sauce. Turn heat to lowest simmer setting, cover pan and allow to simmer for 10-15 minutes or until chicken is tender and falls apart.
- Take the pan off the heat. Stir in the sour cream. Serve over rice or mashed potatoes with extra pan sauce.
Cheesy Mashed Potatoes (optional)
- Peel and quarter potatoes so they are roughly the same size. Bring water to a boil in a large pot over high heat, add 3/4 tsp salt to the water. Cook potatoes until they are fork tender, about 15 minutes.
- Strain potatoes. While potatoes are in the strainer, add butter and half and half into the empty pot over medium heat until it warms through and butter melts, about 3-4 minutes. Carefully add potatoes back into the pot (into the liquid).
- Mash the potatoes, working the half & half and butter into the potatoes until smooth. Add in shredded cheese and mix into the hot potatoes along with the garlic powder, salt and pepper. Continue to mash until smooth and cheese has melted. Taste and adjust as needed.
Notes
Here are some additional pictures for your Pinterest board:
Still trying to figure out when I was supposed to to add in the sour cream😭🤣still taste amazing!
Chicken was excellent! House full of picky eaters here and we will definitely make this again. Thanks for a great recipe 😊