Ranch Chicken and Gravy

This Ranch Chicken and Gravy recipe is the ultimate comfort food—creamy, hearty, and absolutely packed with flavor. It's the kind of dish that makes you feel at home with every bite. Tender, pan-seared chicken is coated in a rich ranch-flavored gravy and simmered until perfectly juicy. The optional addition of cheesy mashed potatoes makes this a full, stick-to-your-ribs meal that’s sure to become a family favorite. This dish is ideal for busy weeknights when you want a satisfying dinner that doesn’t require a ton of fuss.

Ingredients

For the 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

• 3 garlic cloves, minced

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

• 1½ cups milk

• 1 packet (1 oz) ranch seasoning

• ½ teaspoon onion powder

• Optional: ¼ teaspoon each of rubbed sage, rosemary, and thyme

• ½ cup sour cream
  
  

For the Cheesy Mashed Potatoes (optional):

• 3 lbs russet potatoes

• 1 cup half and half

• 6 tablespoons butter, softened

• 6 oz shredded cheese (Gruyere, Fontina, or Mozzarella)

• ½ teaspoon garlic powder

• ½ teaspoon salt (or to taste)

• Black pepper to taste
  
  

Instructions

Prepare the Chicken:

1. Rub chicken cutlets with 1 tablespoon of olive oil and season both sides with Italian seasoning, salt, and pepper.

2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Sear chicken for 3-4 minutes on one side until golden.

3. Flip, reduce heat to low, and cook for another 4-5 minutes. Add 1 tablespoon butter, let it melt, and coat the chicken.

4. Remove chicken from the pan and cover to keep warm.
   
   

Make the Gravy:

1. In the same skillet, melt the remaining tablespoon of butter over medium-low heat and sauté the garlic for 30 seconds.

2. Add cream of chicken soup and whisk in the milk until smooth.

3. Stir in the ranch seasoning, onion powder, and optional herbs.

4. Shred the cooked chicken and return it to the pan, tossing to coat in the sauce.

5. Cover and simmer on low for 10–15 minutes until the chicken is tender.

6. Remove from heat and stir in sour cream just before serving.
   
   

Make the Cheesy Mashed Potatoes (optional):

1. Peel and quarter the potatoes, then boil in salted water until fork-tender, about 15 minutes.

2. Drain the potatoes. In the empty pot, warm the half and half with the butter until melted.

3. Return the potatoes to the pot and mash with the warm liquid.

4. Stir in the shredded cheese, garlic powder, salt, and pepper until smooth and creamy.
   
   

Serving

This dish is best served hot over a generous scoop of cheesy mashed potatoes. Alternatively, you can pair it with steamed rice, buttered noodles, or a slice of crusty bread to soak up all that creamy ranch gravy.

Nutritional Information

Estimated per serving (with mashed potatoes):

• Calories: ~550–650 kcal

• Protein: ~35g

• Carbohydrates: ~30–40g

• Fat: ~30g

• Fiber: ~2g

• Sodium: High (due to soup and ranch mix)
  
  

For exact nutritional data, it’s best to calculate using a nutrition calculator with your specific brands and measurements.