Creamy Ranch Chicken

Ingredients:

For The Chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4 filets

1 teaspoon salt

Ground black pepper, as needed

2 heaping tablespoons flour

1 teaspoon Italian seasoning

3 tablespoons finely grated fresh Parmesan cheese

2 tablespoons butter, melted

2 tablespoons olive oil, or canola oil

Fresh parsley, finely chopped to garnish, optional

For The Sauce:

8 ounces bacon, trimmed of fat and diced

1 small onion, finely chopped

3 large cloves garlic, grated on a Microplane or minced

10.5 oz. cream of mushroom soup

1 ½ cups milk

1 cup sour cream, at room temp

1 oz. packet Ranch seasoning mix, about 3 tablespoons

Directions:

Cut the chicken into thinner slices, about 2 slices per breast. Use a meat tenderizer to gently flatten the

chicken to about ½ inch thick.

Season the chicken with salt and pepper on both sides. Mix flour, Italian seasoning, and Parmesan

cheese in a shallow bowl. Dredge the chicken in this mixture, shaking off excess.

In a large pan or skillet, heat oil and butter over medium-high until hot. Cook the chicken until golden

and cooked through, about 4-5 minutes per side. Transfer to a plate.

Cook bacon in the pan until crispy. Remove and discard excess fat, leaving about 1 teaspoon. Add onion

and garlic; sauté until translucent, about 1 minute.

Reduce heat to low. Add cream of mushroom soup, milk, sour cream, and Ranch seasoning mix. Stir to

combine. Simmer for 3 minutes, then add bacon and cook for 2 more minutes.

Return chicken to the skillet, spooning sauce over. Partially cover and let the chicken heat through, about

2 minutes.

Garnish with parsley. Serve with mashed or baked potatoes.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 350 kcal | Servings: 4

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