Creamy Ranch Chicken
Creamy Ranch Chicken
Adapted from The Cozy Cook
Serves 4
327 calories/ 8 Weight Watcher Points
- 2 large boneless/skinless chicken breast (or 4 small)
- 2 teaspoons Italian seasoning
- Salt/Pepper
- 1 Tablespoon olive oil
- 10.5 oz. cream of chicken soup (I use Pacific Foods Organic I don’t think my homemade mix will work well with this recipe)
- 1 ½ cups 1% milk
- 1 cup light sour cream (at room temp)
- ½ teaspoon onion powder
- 1 oz. packet Ranch seasoning mix (about 3 Tablespoons (or make your own – see below))
-
Slice each chicken breast 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. You can skip the slicing and just pound them if using small breasts
- Sprinkle each side of the chicken with Italian seasoning and salt/pepper.
- Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, 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 2-3 pieces of chicken.
- Remove excess oil from the pot and wipe away any black spots, a little bit of brown leftover is fine, it will add more flavor.
- Add the remaining ingredients to the 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.
- Serve with baked or mashed potatoes and spoon the sauce over each potatoes