There are some meals that just feel like home, and a big plate of chicken and gravy is at the top of that list. This recipe for easy ranch chicken and gravy takes that classic comfort and makes it unbelievably simple by using a shortcut ingredient: dry Ranch seasoning mix. In a matter of minutes, that seasoning transforms a basic sauce into a savory, herby gravy that pairs perfectly with tender chicken.
This is the ultimate weeknight dinner solution. It’s a hearty, flavorful meal that can be made in a single skillet and requires minimal ingredients and effort. The gravy is rich, creamy, and bursting with flavor, making it perfect for spooning over mashed potatoes or biscuits. If you’re looking for a simple, family-friendly dinner that delivers on taste and comfort, this is it.
Why You’ll Love This Recipe
- Minimal Ingredients: With just five main ingredients (not counting salt and pepper), this recipe is incredibly simple and uses pantry staples.
- Ultimate Comfort Food: It’s rich, creamy, and savory, serving up that satisfying, nostalgic flavor you crave on a chilly night.
- Ready in 30 Minutes: This stovetop version is fast, making it the perfect emergency dinner for busy weeknights.
- Family Favorite: The familiar, appealing flavor of Ranch seasoning makes this a guaranteed hit, even with picky eaters.
- Versatile Cooking: It works beautifully in a skillet, slow cooker, or even an Instant Pot (see FAQs for slow cooker instructions).
Ingredients
- 1 tbsp (15 ml) olive oil
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g total)
- 1/2 tsp (3 g) salt, divided
- 1/4 tsp (0.5 g) black pepper
- 1 (10.5 oz or 298 g) can condensed cream of chicken soup
- 1/2 cup (120 ml) water or chicken broth
- 1 packet (1 oz or 28 g) dry Ranch seasoning mix (Hidden Valley or generic brand)
- Optional: 1 tbsp chopped fresh parsley for garnish
- For Serving: Mashed potatoes, rice, or biscuits
Equipment
- Large, deep skillet or Dutch oven with a lid
- Whisk
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- Prep and Sear the Chicken: Pat the chicken breasts dry with a paper towel and season them lightly with half of the salt and the pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side until golden brown. This step is optional but adds a lot of flavor and color. Remove the chicken from the pan and set it aside.
- Make the Gravy Base: Reduce the heat to medium-low. Pour the condensed cream of chicken soup into the skillet. Whisk in the water or chicken broth until the mixture is smooth.
- Add Seasoning: Stir in the entire packet of dry Ranch seasoning mix and the remaining salt until fully combined.
- Simmer and Cook: Return the seared chicken breasts to the pan, nestling them into the gravy. Bring the gravy to a gentle simmer. Cover the pan with a lid and cook for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cooking time will depend on the thickness of your chicken.
- Rest and Thicken: Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for 5 minutes. While the chicken rests, let the gravy simmer gently, uncovered, for 5 minutes to thicken. If you prefer a thinner gravy, you can skip this step.
- Serve: Slice the chicken or serve it whole. Serve the chicken and gravy generously spooned over warm mashed potatoes, rice, or biscuits. Garnish with fresh parsley if desired.
Substitutions and Variations
- Protein: This gravy is wonderful with other meats. Try it with four boneless pork chops or a thick-sliced turkey tenderloin. Just ensure the meat reaches an internal temperature of 145°F (63°C) for pork or 165°F (74°C) for turkey.
- Healthier Gravy: To avoid the canned soup, whisk together 2 cups of chicken broth with 1 cup of milk or half-and-half. Whisk in 2 tablespoons of cornstarch before adding the ranch mix and simmering.
- Thighs vs. Breasts: Chicken thighs are a great choice for this recipe as they stay incredibly moist and tender during simmering.
- Gluten-Free: Use a gluten-free cream of chicken soup (available at most stores) and a certified gluten-free ranch seasoning mix.
Pro Tips and Common Mistakes to Avoid
- Don’t Add Extra Salt Right Away: The ranch seasoning mix and the condensed soup are both high in sodium. Wait until the very end to taste the gravy before adding any extra salt.
- Use a Lid: Covering the skillet helps trap the steam and moisture, ensuring the chicken cooks evenly and stays juicy.
- Check the Temperature: Chicken breasts vary greatly in thickness. Using a meat thermometer to ensure an internal temperature of 165°F (74°C) is the only way to prevent overcooking and keep the chicken tender.
- Stir the Gravy: If you are cooking on low heat for an extended time, stir the gravy occasionally to prevent the soup from scorching on the bottom of the pan.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can mix the gravy base (soup, water, ranch mix) a day in advance and store it in a container in the refrigerator.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The gravy will thicken considerably as it cools.
- Freezing: The gravy, due to the condensed soup, can sometimes separate when thawed. While not ideal, it is possible. Freeze the cooked chicken and gravy in a freezer-safe container for up to 3 months.
- Reheating: To reheat, transfer the leftovers to a saucepan over low heat. Add a splash of water or milk and whisk constantly until the gravy becomes creamy again and the meal is warmed through.
Serving Suggestions
This meal demands something creamy and soft to absorb all that delicious ranch gravy. Serve it over classic, buttery mashed potatoes, or alongside warm, flaky biscuits for a true Southern feel. A simple side salad or some steamed green beans would also be a great addition to complete the meal.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: 1 chicken breast with 1/4 of the gravy
- Calories: 350 kcal
- Protein: 40 g
- Fat: 18 g
- Carbohydrates: 7 g
Note: These are approximations and can vary based on the thickness of the chicken, the specific brands used, and does not include serving sides like mashed potatoes.
FAQs
Q: Can I make this in a slow cooker?
A: Yes, this is a very popular slow cooker meal! Place the chicken breasts in the bottom of the slow cooker. In a separate bowl, whisk the soup, water, and ranch mix. Pour the gravy over the chicken. Cook on low for 3–4 hours or on high for 2–3 hours, until the chicken shreds easily. Shred the chicken and stir it back into the gravy before serving.
Q: Can I use low-sodium soup or broth?
A: We highly recommend using low-sodium soup or broth. The ranch seasoning mix is very salty, so starting with low-sodium liquid helps you control the final salt level. You can always add more salt at the end if needed.
Q: Can I make the gravy thicker?
A: Yes. If the gravy isn’t thick enough for your liking, you can make a quick cornstarch slurry. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering gravy and cook for a minute or two until it has thickened.
Q: Why did my gravy look like it separated after reheating?
A: Gravies made with condensed soup or cream can sometimes separate if they are reheated too quickly or boiled. To fix this, simply add a splash of cold milk or water and whisk vigorously over low heat until it comes back together.
Q: How can I add more vegetables?
A: You can easily add sliced mushrooms or frozen peas. Stir sliced mushrooms into the gravy and cook them for about 5 minutes before adding the chicken. Stir in frozen peas during the last 5 minutes of cooking.
Ranch Chicken and Gravy
Equipment
- Large skillet or Dutch oven with lid
- Whisk
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 tbsp (15 ml) olive oil
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1/2 tsp (3 g) salt, divided
- 1/4 tsp (0.5 g) black pepper
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1/2 cup (120 ml) water or chicken broth
- 1 packet (1 oz / 28 g) dry Ranch seasoning mix
- 1 tbsp chopped fresh parsley (optional garnish)
- For serving: mashed potatoes, rice, or biscuits
Instructions
- Pat chicken breasts dry and season with half the salt and pepper. Heat olive oil in skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden. Remove and set aside.
- Reduce heat to medium-low. Add condensed cream of chicken soup to skillet. Whisk in water or broth until smooth.
- Stir in ranch seasoning mix and remaining salt until combined.
- Return chicken to skillet, nestling into gravy. Simmer covered 10–15 minutes, until chicken reaches 165°F (74°C).
- Remove chicken and rest 5 minutes. Let gravy simmer uncovered 5 minutes to thicken.
- Slice chicken or serve whole with gravy over mashed potatoes, rice, or biscuits. Garnish with parsley if desired.
