If you are hunting for a comforting homestyle meal, the Ranch Chicken and gravy recipe might just be your next go-to dish. Packed with flavors and so easy to prepare, this dish is a wonderful addition to your meal rotation. Whether you’re feeding a crowd or just your family, this delightfully creamy and savory chicken dish is bound to become a favorite.
Thank you for reading this post, don't forget to subscribe!
Growing up, Sunday dinners at my grandmother’s always featured something warm and soul-satisfying, like this Ranch Chicken and gravy. Each bite takes me back to the cozy kitchen filled with laughter and hearty appetites. Bringing this tradition into my own home, I’ve made small tweaks to enhance the flavors while maintaining its nostalgic essence.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and robust flavor profile. With minimal ingredients, you get a dish that’s both rich in taste and easy on your schedule. The ranch seasoning adds a tangy, herby kick to the tender chicken, while the gravy ensures every bite is moist and flavorful. This dish is a lifesaver on busy weeknights, and its versatility makes it exciting enough for weekend get-togethers.
Ingredients Notes
The ingredients are easy to find at your local supermarket, and substitutions are a breeze. Use skinless, boneless chicken breasts for leaner meat or chicken thighs for added richness. If you prefer a thicker gravy, consider adding some cornstarch. Vegetarian? Substitute the chicken with firm tofu for an equally fabulous meal.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Start by seasoning your chicken with salt and pepper on both sides.
Step 2
In a hot skillet, sear the chicken over medium-high heat for about 3-4 minutes on each side until it’s golden brown but not cooked through.
Step 3
Mix together the cream of Chicken Soup, ranch seasoning, and chicken broth in a bowl until fully combined.
Step 4
Place the seared chicken in a baking dish and pour the mixture over the top. Cover with foil and bake for 25-30 minutes.
Step 5
Remove the foil for the last 10 minutes of baking. Check the internal temperature reaches 165°F. Serve hot with your choice of sides.
Storage Options
Allow leftovers to cool before storing in an airtight container in the refrigerator for up to three days. For longer storage, freeze in a freezer-safe container for up to two months. To reheat, thaw overnight in the fridge and warm up in a preheated oven at 350°F until heated through.
Variations & Substitutions
For some extra heat, add a dash of cayenne pepper to the seasoning mix. If you’re out of ranch seasoning, Italian seasoning makes a great alternative. For a dairy-free version, use coconut cream instead of cream of Chicken Soup, and no one will even notice the difference.
Serving Suggestions
This ranch chicken and gravy pairs beautifully with Mashed Potatoes, steamed veggies, or a crisp green salad. It’s perfect for a Sunday family dinner or a quick, satisfying meal after a long day.
Frequently Asked Questions
Can I use frozen chicken for this recipe? Yes, you can use frozen chicken but make sure to thaw it completely before cooking to ensure it cooks evenly.
What sides go best with ranch chicken and gravy? Traditional mashed potatoes are a classic choice, but roasted vegetables or rice are excellent alternatives for soaking up all that delicious gravy.
Is there a vegetarian version of this dish? Absolutely! Replace the chicken with firm tofu or large portobello mushrooms for a vegetarian twist without sacrificing taste or texture.
Savory Herb Grilled Chicken with Garlic Smashed Potatoes
Ingredients
Main Ingredients
- 2.5 lbs chicken breasts boneless and skinless
- 3 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon Italian herbs mix
- 4 cloves garlic minced
- 4 lbs Yukon gold potatoes peeled
- 1.5 cups heavy cream
- 6 tablespoons butter softened
- 1 cup Parmesan cheese grated
- 1 teaspoon black pepper freshly ground
- to taste salt
Instructions
Preparation Steps
- Combine olive oil, lemon juice, Italian herbs, garlic, salt, and pepper in a bowl. Coat the chicken with the mixture and let it marinate for at least 15 minutes.
- Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes on each side or until cooked through.
- Place the peeled potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender.
- Drain the potatoes and return them to the pot. Add butter and cream, then mash until smooth. Stir in the Parmesan cheese and adjust seasoning with salt and pepper.
- Serve the grilled chicken over the garlic smashed potatoes.
