Crispy Ranch Chicken with Herb Cream Sauce: Ree Drummond’s Farmhouse Favorite
Thin cutlets breaded in ranch seasoning crisp up under a silky herb cream sauce.
Crispy Ranch Chicken With Herb Cream Sauce
Inspired by Ree Drummond, the Pioneer Woman, this ranch chicken recipe elevates everyday chicken into a weeknight comfort classic. Imagine thin juicy chicken cutlets with a golden brown, crispy ranch-infused crust, all smothered in a rich, garlicky herb cream sauce. This practical, crowd-pleasing meal blends accessible ingredients, a straightforward breading technique, and a sauce bursting with fresh chives, dill, and parsley.
Why You’ll Love This Recipe
- Quick & Easy: Shallow frying ensures a short cook time, ideal for busy evenings.
- Family-Friendly: Mild ranch flavor appeals to both adults and kids.
- Versatile: Serve with mashed potatoes, rice, or your favorite vegetables.
- Elevated Comfort Food: The herb cream sauce adds a restaurant-quality flair.
Ingredients
For the Chicken
- 1/2 cup all-purpose flour
- 2 Tbsp + 2 tsp ranch seasoning mix (plus more for sauce)
- 2 large eggs
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups breadcrumbs
- 8 thinly sliced chicken cutlets (about 2 lb.)
- Vegetable oil, for shallow frying
For the Herb Cream Sauce
- 4 Tbsp salted butter
- 4 garlic cloves, grated
- 1 cup dry white wine
- 2 cups chicken broth
- 2 tsp ranch seasoning mix
- 1 cup heavy cream
- 2 Tbsp finely chopped chives (plus more for topping)
- 2 Tbsp dill, finely chopped (plus more for topping)
- 2 Tbsp flat-leaf parsley, finely chopped (plus more for topping)
Step-By-Step Directions
- Warm It Up: Preheat your oven to 200°F. This keeps chicken hot between batches.
- Breading Station: Set up three shallow dishes:
- Dish 1: Combine flour with ranch seasoning mix.
- Dish 2: Beat eggs with 2 tablespoons water, and season with salt and pepper.
- Dish 3: Fill with breadcrumbs.
- Bread the Chicken:
- Dredge each cutlet in flour mix; shake off excess.
- Dip in the egg mixture; let excess drip off.
- Coat in breadcrumbs; press gently for an even coverage.
- Transfer to a large plate and repeat for all cutlets.
- Shallow Fry:
- Pour about 1/4 inch of vegetable oil into a large skillet over medium heat.
- Fry 2–3 cutlets at a time, avoiding overcrowding.
- Cook 3–4 minutes on each side, until golden brown and fully cooked.
- Transfer to a paper towel-lined pan, and keep warm in the oven.
- Repeat until all chicken is cooked.
- Make the Herb Cream Sauce:
- Discard frying oil and wipe out burnt bits from the skillet.
- Add butter and grated garlic; cook 30 seconds–1 minute, just until fragrant (don’t brown).
- Pour in the wine and deglaze—scrape up all browned bits. Simmer for 4–6 minutes, until wine reduces by half.
- Add chicken broth and bring to a gentle simmer. Mix in ranch seasoning. Let reduce and flavors meld, about 15 minutes.
- Stir in cream, chives, dill, and parsley. Simmer until sauce slightly thickens, 4–5 minutes.
- Serve:
- Place chicken on serving plates. Spoon cream sauce generously over the top.
- Finish with extra fresh chives, dill, and parsley.
Pro Tips for the Best Ranch Chicken
- Thin Cutlets: Use thin, uniform chicken slices for even cooking and ideal crispness.
- Breading: Press breadcrumbs firmly so they stick well and form a solid crust.
- Oil Temperature: Keep oil at medium; too hot will burn the crust before the chicken cooks.
- Keep Warm: Use a 200°F oven to keep batches hot and crispy before serving.
- Sauce Consistency: Let sauce simmer gently, thickening slightly for a velvety finish.
Serving Suggestions
- Mashed Potatoes: Soak up that herb cream sauce.
- Steamed Rice: A neutral base for the rich flavors.
- Roasted Vegetables: Add color and nutritional balance.
- Garden Salad: Contrasts the rich chicken with crisp greens.
Nutrition and Storage
| Component | Approximate Nutrition (per serving) | Notes |
|---|---|---|
| Calories | 480–520 | Varies with amount of oil and cream |
| Protein | 32g | Chicken is lean, high-protein |
| Fat | 26g | From frying and cream sauce |
| Carbohydrates | 19g | Breading and sauce |
| Sodium | 831mg | Mostly from ranch seasoning |
- Leftovers: Store any leftover chicken and sauce separately in airtight containers. Reheat gently in the oven (for chicken) or on the stovetop (for sauce).
- Crispiness: For best results, reheat chicken on a wire rack in a hot oven to restore the crisp crust.
Ingredient Substitutions and Variations
- Poultry Swap: Try turkey or pork cutlets for a twist.
- Gluten-Free: Substitute gluten-free flour and breadcrumbs.
- Non-Alcoholic: Use extra broth instead of wine for the sauce.
- Seasoning: Swap in Italian, Cajun, or lemon-pepper seasoning instead of ranch for new flavors.
- Cheesy Finish: Add shredded cheddar melted over the chicken before serving, reminiscent of Ree Drummond’s ranch-style chicken with bacon and cheese.
What others are reading
Make It a Meal: Ranch Chicken Pairings
- Chicken Bacon Ranch Casserole: Layer sliced ranch chicken with bacon, pasta, and mozzarella for a farmhouse-inspired bake.
- Ranch Chicken Sandwiches: Serve thin sliced ranch chicken on fresh buns with lettuce, tomato, cheese, and creamy mayo for easy lunches.
- Salad Topper: Slice cold ranch chicken over crisp romaine, cherry tomatoes, and ranch dressing.
Frequently Asked Questions (FAQs)
Q: What type of ranch seasoning should I use?
A: Use your favorite dry ranch seasoning mix—store-bought or homemade both work well.
Q: Can I make this ahead of time?
A: Yes! Bread chicken in advance and store, covered, in the fridge for up to 8 hours. Cook sauce just before serving for the freshest flavor and texture.
Q: Is this ranch chicken recipe spicy?
A: The base recipe is mild. Add cayenne or crushed red pepper to the flour for a kick.
Q: Can I bake instead of fry the chicken?
A: Absolutely. Place breaded chicken on a wire rack over a baking sheet, mist lightly with oil, and bake at 425°F until golden and cooked through (15–18 minutes).
Q: What can I substitute for heavy cream?
A: Use half-and-half for a lighter sauce, or use evaporated milk for reduced fat.
Q: How do I know when the chicken is cooked?
A: Cutlets should reach an internal temperature of 165°F. They’ll be golden and firm to the touch.
Farmhouse Cooking Tips
- Fresh Herbs: Chop herbs just before adding for the freshest flavor.
- Deglazing: Scraping the pan after frying captures all the tasty browned bits for a richer sauce.
- Shallow Oil: Shallow frying uses less oil than traditional deep frying and yields a super crisp crust.
- Bread Ahead: Double breading station keeps your kitchen organized and your chicken crispy.
Conclusion: Why Ranch Chicken Is a Family Classic
With crispy, golden chicken and a rich, herb-forward cream sauce, Ree Drummond’s ranch chicken perfectly marries farmhouse simplicity with crowd-pleasing flavor. Whether you fry, bake, or sandwich your chicken, this versatile, satisfying recipe stays true to the heart of home cooking: practical, delicious, and made to share.
References
- https://www.food.com/recipe/pioneer-woman-ranch-style-chicken-401287
- https://www.thepioneerwoman.com/food-cooking/recipes/a63138042/ranch-chicken-recipe/
- https://www.youtube.com/watch?v=8EIfUnIMp50
- https://www.thepioneerwoman.com/food-cooking/recipes/a40437260/chicken-bacon-ranch-casserole-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11726/ranch-style-chicken/
- https://www.thepioneerwoman.com/food-cooking/recipes/a64021365/king-ranch-chicken-recipe/
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
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