Ingredients:

  • 1.5 lbs chicken breast, sliced into even cutlets
  • 2 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 oz dry ranch seasoning mix
  • 1 cup heavy cream
  • 0.5 cup chicken bone broth
  • 0.25 cup freshly grated parmesan cheese

Instructions:

  1. Pat the chicken completely dry with paper towels. Season the flour with salt and pepper, then lightly dredge the chicken cutlets.
  2. Heat the neutral oil in a 12-inch heavy skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown and internal temperature reaches 160°F. Remove to a plate and tent with foil.
  3. Reduce heat to medium. Add butter to the pan, scraping up the browned bits. Once foaming, add minced garlic and dry ranch seasoning. Sauté for 30 seconds to bloom the spices.
  4. Whisk in the chicken bone broth and heavy cream. Bring to a gentle simmer, stirring constantly until the sauce thickens and emulsifies.
  5. Stir in the grated parmesan cheese until melted. Return the chicken and any accumulated juices to the pan, simmering for 1-2 minutes until the sauce clings to the chicken and the internal temperature reaches 165°F.