Creamy Ranch Chicken

 

2 large boneless/skinless chicken breast

2 teaspoons Italian seasoning

Salt/Pepper

3 Tablespoons butter, melted

3 Tablespoons olive oil, can sub vegetable or canola oil

Sauce

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 Tablespoons

 

Season/Sear the Chicken: Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Sprinkle each side of the chicken with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, make sure the butter isn’t too hot. Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, (buttered side down), leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining chicken. Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear. Don’t force it up from the pan, it will release when the crust has formed. Make the Sauce: Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top. Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes. Optional: Serve with baked potatoes and spoon the sauce over each potato (it is so good that way)!