Description
This Ranch Chicken and Gravy recipe features tender chicken cutlets cooked in a flavorful creamy ranch sauce, perfect served over cheesy mashed potatoes or rice for a comforting meal.
Ingredients
Scale
Chicken and Gravy
- 1.5 lbs chicken cutlets or breasts, pounded to 1/4 inch thick
- 1.5 tablespoons Italian seasoning
- 4 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 3 garlic cloves, minced
- 1 can (10.5 oz) cream of chicken soup with herbs
- 1.5 cups milk
- 1 oz packet Ranch Seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon rubbed or dried sage (optional)
- 1/4 teaspoon rosemary (optional)
- 1/4 teaspoon thyme (optional)
- 1/2 cup sour cream
Cheesy Mashed Potatoes (optional)
- 3 lbs russet potatoes
- 1 cup half and half
- 6 tablespoons butter, softened
- 6 oz shredded Gruyere, Fontina, or Mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (adjust as needed)
- Pepper to taste
Instructions
- Prepare the chicken: Rub the chicken breasts with olive oil and season with Italian seasoning, salt, and pepper.
- Cook the chicken: Heat 3 tablespoons olive oil in a large skillet over medium heat. Once hot, add the chicken and cook undisturbed for 4 minutes until golden brown on the underside.
- Finish cooking chicken: Flip the chicken once, lower heat to low, and cook for 5 more minutes. Add 1 tablespoon butter to the pan and toss chicken to coat. Set aside and tent with foil.
- Make ranch gravy: In the same skillet over medium-low heat, add remaining 1 tablespoon butter and sauté garlic for 30 seconds. Add cream of chicken soup and whisk in milk until smooth.
- Season gravy: Stir in ranch seasoning packet, onion powder, pepper, and optional rosemary and sage. Do not add salt.
- Combine chicken and gravy: Shred the cooked chicken, add it with pan juices into the sauce, coating well. Reduce heat to lowest simmer, cover, and cook 10-15 minutes until chicken is tender and falls apart.
- Finish gravy: Remove from heat and stir in sour cream. Serve over rice or mashed potatoes with extra pan sauce.
- Prepare potatoes: Peel and quarter potatoes evenly. Boil in salted water (3/4 teaspoon salt) for 15 minutes until fork tender.
- Make mashed potatoes: Drain potatoes. In the empty pot over medium heat, warm half and half with butter until melted and heated through.
- Mash potatoes and add cheese: Return potatoes to pot, mash with half and half mixture until smooth. Stir in shredded cheese, garlic powder, salt, and pepper. Continue mashing until cheese is melted and fully incorporated. Adjust seasoning to taste.
Notes
- Optional herbs like sage, rosemary, and thyme enhance the gravy’s flavor but can be omitted without compromising taste.
- Use sour cream to add richness and creaminess to the gravy.
- Use russet potatoes for fluffy mashed potatoes that pair well with creamy gravy.
- Adjust salt in mashed potatoes depending on the saltiness of the gravy to avoid oversalting.
- Serve the ranch chicken and gravy over rice or cheesy mashed potatoes for a complete meal.
