This ranch chicken recipe is a simple yet satisfying dinner featuring juicy chicken thighs, sautéed chanterelles, and a zesty cream sauce. It’s perfect when served with a side of vegetables, while the sauce is ideal for drizzling over egg noodles or mashed potatoes. Delicious and comforting, this dish is a great addition to your weekly rotation.
If you’re looking for more creamy chicken recipes, try my Chicken in creamy peri peri sauce, Mushroom chicken with bacon or Chicken in garlic cream sauce.
Creamy ranch chicken and chanterelles
This chicken recipe is incredibly easy to prepare with simple ingredients yet packed with amazing flavor. The sautéed chanterelles in a zesty cream sauce truly shine, elevating the chicken thighs and creating a savory, comforting dish with plenty of sauce to go around.
Whether you spoon it over mashed potatoes, serve it on a bed of white rice, or ladle it over warm noodles, this recipe is sure to satisfy.
If you’re looking for a way to dress up your chicken dinner, this is a must-try. The thighs are pan-seared until crisp and golden, then paired with a homemade sauce which is a combination of chanterelles, shallot, garlic, chicken broth, whole grain mustard, crème fraîche, chives and dill.
Serve this at your dinner table for a ranch-flavored meal the whole family will love! And if chanterelles aren’t available, you can easily substitute with cremini, oyster or portobello mushrooms.
Watch the recipe video
Follow my step-by-step VIDEO to guide you through this delicious recipe.
What is ranch sauce made of?
Ranch dressing is a savory, creamy American salad dressing typically made from a blend of buttermilk, garlic, onion, mustard, herbs like chives, parsley and dill, along with spices such as pepper, paprika, and ground mustard seeds. These ingredients are combined into a mayonnaise or oil-based emulsion to create its signature creamy texture.
In this recipe, we replace the buttermilk and mayonnaise with crème fraîche to achieve a similarly creamy, tangy sauce.
Customize your recipe!
This versatile chicken recipe can be easily to made your own! Try topping it with crispy bacon, or mix the bacon directly into the sauce for added flavor. Stir in some spinach for a pop of green, or swap out the chanterelles for other mushrooms, like cremini, brown, portobello or oyster mushrooms. You can also experiment with sour cream or heavy cream in place of crème fraîche, or even substitute turkey for the chicken. The possibilities are endless!
Ingredients needed for mushroom ranch chicken
- Chicken Thighs: Boneless and skinless are super delicious, but you can also use chicken fillets, cutlets, tenders or bone-in thighs. Just remember, bone-in thighs will take longer to cook.
- Chanterelles: These mushrooms have a delicate, slightly fruity, nutty flavor with a mild earthy finish when sautéed. Their texture is firm, tender, and almost meaty, making them a fantastic addition to the dish.
- Crème Fraîche: Adds a rich, tangy flavor and a smooth, luxurious texture to the sauce. Unlike sour cream, it’s creamier and less tart, holding up under heat without curdling.
- Shallot and Garlic: Essential for a flavorful creamy sauce. Freshly minced is best to enhance the overall taste.
- Flour: Used to thicken the sauce and give it a perfect consistency.
- Chicken Broth: Deglazes the skillet, infusing the sauce with much more flavor than plain water.
- Whole Grain Mustard: The mustard seeds add a slight crunch, while the acidity balances the richness of the sauce.
- Dill and Chives: Key herbs in ranch sauce. Fresh is ideal, but dried dill, parsley or chives can also be used for a similar effect.
Serving tips
You can make a complete meal out of this recipe. Serve it with:
- creamy mashed potatoes
- crispy potatoes
- french fries
- egg noodles or pasta
- crusty bread
- steamed rice
- buttered carrots and peas
- green peas, roasted broccoli
- creamy cucumber salad
Storing tips
- Fridge: Leftovers can be stored in the refrigerator for up to 3 days. The sauce may thicken as it sits, so when reheating, add a splash of chicken broth or cream to restore its smooth consistency.
- Freezer: Crème fraîche sauces don’t freeze well, as the sauce may separate when thawed, causing the cream to curdle or become grainy. This can affect the texture, making it less creamy. If you need to freeze the dish, it’s best to do so before adding the crème fraîche. After reheating, stir in the crème fraîche to maintain the sauce’s smooth texture and flavor.
Creamy Ranch Chicken with Chanterelles
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8 boneless/skinless chicken thighs
- 1 tsp salt - divided
- 1 tsp black pepper - divided
- 1 tsp sweet paprika
- 9 ounces chanterelles - cleaned
- 1 shallot - diced
- 2 garlic cloves - minced
- 1 tsp all-purpose flour
- ¼ cup chicken broth
- 1 tbsp whole grain mustard
- 1 cup crème fraiche
- 1 tbsp chopped chives - more for serving
- 1 tbsp chopped dill - more for serving
Instructions
- Get your prep done before you start cooking: Combine chicken thighs with paprika, ½ teaspoon salt and ½ teaspoon pepper. Dice the shallot, mince the garlic cloves, chop the dill and chives.
- Heat oil and butter over medium high in a large nonstick skillet. Add chicken and sear 5 minutes per side. Remove from skillet onto a clean plate.
- Add chanterelles, cook until they release moisture and start to brown. Add garlic and shallot, cook for 2 minutes. Stir in the remaining salt and pepper. Add flour and stir to incorporate. Deglaze with chicken broth and simmer for 1 minute.
- Stir in mustard, add crème fraiche, dill and chives. Bring to a simmer and reduce heat to medium low. Add chicken back to the skillet and simmer for 5 minutes or until the chicken is tender and cooked through.
- Top with chives, dill and freshly grated black pepper. Enjoy!
Video
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