Go Back
–+ servings
Chicken in a cream sauce with bacon and parsley garnish in a cast iron skillet.

Creamy Ranch Chicken Skillet

Author: Heather Painchaud
Savor the outdoors with our Creamy Ranch Chicken Skillet! Cooked in a rugged cast iron over the grill, this camping delight is a delicious escape.
Print Recipe
Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 4 servings

Ingredients
  

  • 3 chicken breasts
  • 4 bacon slices
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 Tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 oz Ranch seasoning mix
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Fresh parsley

Instructions
 

  • Pat the chicken breasts dry with a paper towel.
  • Cut each breast in half horizontally into two thinner cutlets. Alternately, place the chicken under a layer of plastic wrap and pound to an even thickness.
  • Season chicken breast with salt and pepper.
  • Add 1 Tbsp olive oil to a large skillet.
  • Heat over medium until the oil starts to sizzle.
  • Add the chicken breasts to the skillet and cook until browned, about 5 minutes.
  • Flip and cook for an additional 3-5 minutes.
  • Remove the cooked chicken to a tray and cover to keep warm.
  • Repeat with any remaining cutlets.
  • Cook bacon in the skillet on medium heat until crispy. Chop and set aside.
  • Add butter to skillet and when melted, add flour. Add broth and whisk together to create a roux.
  • Add remaining ingredients, stir well and simmer for 10 minutes.
  • Add chicken and plate juices back to the pan and spoon the sauce over the chicken.
  • Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
  • Top with bacon and parsley before serving.
Tried this recipe?Let us know how it was!