Easy Ranch Dinner

This easy ranch dinner transforms ordinary chicken breasts into a creamy, flavorful family feast that's ready in just 30 minutes. The rich ranch sauce paired with tender vegetables creates the perfect comfort food experience.

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Prep Time 10

Cook Time 20

Servings: 4

Calories: 420

Ingredients Method Notes

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 packet ranch dressing mix (1 oz)
1 cup sour cream
1/2 cup chicken broth
2 tablespoons olive oil
1 medium onion, sliced
1 bell pepper, sliced
2 cups baby potatoes, halved
2 cloves garlic, minced
salt and pepper to taste
fresh parsley for garnish

Method

Season chicken breasts with salt and pepper, then pound them to even thickness for consistent cooking. Heat olive oil in a large skillet over medium-high heat.
Cook chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken and set aside to rest.
In the same skillet, add halved potatoes and cook for 8-10 minutes until they start to soften and develop golden edges. Add onions and bell peppers, cooking another 5 minutes until vegetables are tender-crisp.
Push vegetables to one side of the skillet. Add minced garlic and cook for 30 seconds until fragrant. Whisk together sour cream, ranch packet, and chicken broth in a bowl until smooth.
Pour the ranch sauce over vegetables, then nestle the chicken back into the skillet. Simmer for 3-4 minutes until the sauce thickens slightly and coats everything beautifully.

Notes

Don't skip pounding the chicken for even thickness. Avoid high heat when making the sauce to prevent curdling. Let chicken rest 5 minutes before slicing. Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of chicken broth to restore creamy texture. Can substitute chicken thighs for breasts, frozen vegetables for fresh, or Greek yogurt for sour cream.