El Rancho Chicken
Transform your weeknight dinner routine with El Rancho Chicken, a bold and flavorful dish that combines zesty ranch seasoning with smoky spices like chili powder and paprika. Sear juicy chicken breasts to golden perfection before simmering them in a rich, creamy sauce made with melted cheddar cheese, sour cream, and diced green chilies. This one-pan wonder is as indulgent as it is easy, coming together in just 45 minutes. Serve it over fluffy rice, buttery mashed potatoes, or your favorite roasted vegetables for a satisfying meal the whole family will love. Garnished with fresh cilantro for a pop of color and extra flavor, El Rancho Chicken is comfort food at its finest and sure to become a household favorite. Perfect for quick dinner ideas, creamy chicken recipes, or Tex-Mex-inspired meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tbsp vegetable oil
- 1 packet ranch seasoning mix
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp unsalted butter
- 0.5 cup chicken broth
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 4 oz diced green chilies (canned)
- 2 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
Place the chicken breasts on a cutting board and pat them dry with paper towels. If the chicken breasts are very thick, lightly pound them to an even thickness using a meat mallet.
In a small bowl, mix together the ranch seasoning, chili powder, paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle the seasoning mixture liberally over both sides of the chicken breasts.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Sear the chicken for 3-4 minutes per side, until golden brown. Do not worry if they are not fully cooked—they will finish cooking later. Remove the chicken from the skillet and set aside.
Lower the heat to medium. Add the butter to the same skillet and let it melt. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Let the broth simmer for 1 minute.
Whisk in the sour cream until smooth, then stir in the shredded cheddar cheese and diced green chilies. Cook for 2-3 minutes, stirring constantly, until the sauce is smooth and creamy.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken and cover the skillet with a lid.
Reduce the heat to low and let the chicken simmer for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Stir the sauce occasionally to prevent it from sticking.
Once the chicken is fully cooked, remove the skillet from the heat. Sprinkle with chopped fresh cilantro, if desired. Serve the El Rancho Chicken warm over rice, mashed potatoes, or alongside roasted vegetables.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 5922 mg | 257% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 13.9 g | ||
| Protein | 254.6 g | 509% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1096 mg | 84% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2102 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
