Ranch Chicken and Gravy

Why I Love This Recipe

I love how comforting and flavorful this dish is. The chicken is perfectly golden and tender, and the creamy ranch gravy is so rich and savory, I want to spoon it over everything. It’s also super flexible—I can serve it over mashed potatoes, rice, or even pasta. And let’s be honest, those cheesy mashed potatoes on the side are a meal on their own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Gravy:

• 1.5 lbs chicken cutlets or breasts (pounded to 1/4 inch thick if using breasts)

• 1.5 tablespoons Italian seasoning

• Salt and pepper, to taste

• 4 tablespoons olive oil (divided)

• 2 tablespoons butter (divided)

• 3 garlic cloves, minced

• 1 (10.5 oz) can cream of chicken soup with herbs

• 1 1/2 cups milk

• 1 oz Ranch Seasoning packet

• 1/2 tsp onion powder

• Optional: 1/4 tsp rubbed or dried sage, 1/4 tsp rosemary, 1/4 tsp thyme

• 1/2 cup sour cream

For the Cheesy Mashed Potatoes (Optional but Highly Recommended):

• 3 lbs russet potatoes

• 1 cup half and half

• 6 tablespoons softened butter

• 6 oz shredded cheese (Gruyere, fontina, or mozzarella)

• 1/2 tsp garlic powder

• 1/2 tsp salt

• Pepper to taste

Directions

1. Cook the Chicken: I start by rubbing the chicken with olive oil and seasoning it with Italian seasoning, salt, and pepper. I heat 3 tablespoons of olive oil in a large skillet over medium heat and cook the chicken for 3–4 minutes on one side until golden. Then I flip it once, lower the heat, and cook another 4–5 minutes. I add 1 tablespoon of butter toward the end and toss the chicken to coat. Once it’s done, I set it aside and cover it loosely with foil.

2. Make the Ranch Gravy: In the same pan, I add the remaining 1 tablespoon of butter and sauté the minced garlic for about 30 seconds. I stir in the cream of chicken soup and whisk in the milk until smooth. Then I add the ranch seasoning, onion powder, and any optional herbs I’m using. I keep whisking until the sauce is creamy and smooth, then turn the heat to low.

3. Shred and Simmer: I shred the chicken and return it to the pan, including any juices. I coat the chicken in the sauce, cover, and let it simmer on low for 10–15 minutes until it’s tender and falls apart easily. Then I stir in the sour cream off heat to make the gravy even creamier.

4. Make the Cheesy Mashed Potatoes (Optional): I peel and quarter the potatoes, then boil them in salted water until fork-tender (about 15 minutes). I drain them and warm the butter and half and half in the pot. Then I return the potatoes, mash everything together, and stir in the cheese, garlic powder, salt, and pepper until smooth and melty.

5. Serve: I spoon the creamy ranch chicken and gravy over a generous serving of mashed potatoes and top with extra sauce for the ultimate comfort meal.

Servings and timing

This recipe serves 4 and takes about 35 minutes to prepare. It’s quick enough for a weeknight but comforting enough for a Sunday dinner.

Variations

Sometimes I skip the mashed potatoes and serve the chicken over white rice or egg noodles—it’s just as delicious. I’ve also used boneless thighs instead of breasts for an even juicier result. If I want to lighten things up, I use Greek yogurt in place of sour cream and low-fat milk.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the chicken and gravy gently on the stovetop or in the microwave, stirring often. If the sauce thickens too much, I add a splash of milk to loosen it up. The mashed potatoes reheat best in the microwave with a little extra butter or half and half stirred in.

FAQs

Can I use a different cut of chicken?

Yes, I often use boneless, skinless chicken thighs when I want extra flavor and tenderness. Just be sure to adjust cooking time if they’re thicker.

Is the gravy very salty?

The ranch seasoning and soup add a good amount of salt, so I go easy on any added salt. I always taste the sauce before seasoning further.

Can I make this ahead of time?

Absolutely. I prepare the whole dish and store it in the fridge, then reheat gently when ready to serve. The flavors are even better the next day.

Can I use homemade ranch seasoning?

Yes, I’ve made my own ranch mix with dried parsley, dill, onion powder, garlic powder, and a bit of salt and pepper. It works great in this recipe.

What’s the best cheese for the mashed potatoes?

I love using Gruyere or fontina for their melty, creamy texture. Mozzarella works too, but it gives a milder flavor.

Conclusion

This Ranch Chicken and Gravy recipe is one of my favorite ways to bring comfort food to the table fast. It’s creamy, flavorful, and incredibly satisfying—especially when served over cheesy mashed potatoes. Whether I’m cooking for family or just treating myself, this dish always hits the spot.

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