Ingredients
Scale
- Chicken:
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons butter, melted
- 1–2 tablespoons olive oil
- Sauce:
- 10.5 oz cream of chicken soup
- 1½ cups milk
- 1 cup sour cream (room temperature)
- ½ teaspoon onion powder
- 1 oz ranch seasoning mix
Instructions
- Slice chicken into thinner pieces and pound to about ½ inch thick if needed.
- Pat dry and season with Italian seasoning, salt, and pepper. Brush one side with melted butter.
- Heat olive oil in a pan over medium-high heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
- Add sauce ingredients to the same skillet and stir until combined. Let simmer for 5 minutes.
- Return chicken to skillet, spoon sauce over, and partially cover. Simmer 10 minutes until heated through and infused with flavor.
- Serve warm with vegetables or baked potatoes.
Notes
- Use ranch seasoning mix, not ranch dip mix.
- Add crispy bacon or vegetables for variation.
- Use 3–4 smaller chicken breasts if needed.
- Store in the refrigerator up to 3 days or freeze up to 3 months.
- Great served over baked potatoes or with vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 469
- Sugar: 7 g
- Sodium: 1283 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 138 mg