Your whole family is going to be obsessed with this wholesome twist on a bar food classic. This clean-eating ranch chicken poutine with homemade crispy French fries has become a Friday night favorite in our house. The best part? It’s made with healthy, whole ingredients that don’t sacrifice any flavor!
While my husband and I do our best to live a healthy lifestyle, deep down we are passionate lovers of bar food. While there’s certainly nothing wrong with indulging in the real stuff now and then, it’s always a treat when we are able to recreate one of those tasty meals at home in a much more macro-friendly way! This clean-eating ranch chicken poutine is a great way to satisfy those delicious cravings.
My husband loves poutine, and I wanted to find a way to make it at home for less calories. However, I wasn’t sure if I could get my kids to eat the typical brown gravy served on poutine. I also knew I needed to get some lean protein into the dish, and I figured chicken would be a natural choice.
As I was thinking it over, it dawned on me: one of my sons LOVES ranch. Why not make a ranch-style chicken poutine? That would definitely take this dinner to the next level! I knew immediately that it would be a family hit.
I got to work, throwing together a delicious meal consisting of homemade, piping hot french fries, a creamy (yet low-fat) ranch-flavored chicken & gravy, and some crispy roasted veggies.
While this isn’t your typical classic poutine, I know you’re going to love it if you’re looking for a healthier way to eat this Canadian dish.
To make our family’s Ranch Chicken Poutine, you will need some basic pantry staples plus the following:
- Russet Potatoes– These potatoes are my favorite for homemade fries. They have the most traditional texture and flavor.
- Chicken Breast– Our lean protein source in the dish.
- Light Sour Cream & Nonfat Greek Yogurt– The blend of these lighted-up dairy products contributes to the tangy ranch flavor in the gravy
- A Blend of Seasonings & Spices– Parsley, Dill, Chives, Garlic and onion powder, salt & pepper. These delicious seasonings meld together to give this dish a creamy ranch flavor.
- Cheese Curds– Fresh, squeaky cheese curds are best. If you don’t have access to fresh cheese curds, use mozzarella pearls.
This post contains affiliate links which means I may receive a commission at no extra cost to you if you purchase after clicking one of my links.
To make this delicious ranch chicken poutine, you will need an Instant Pot, large baking sheets, and parchment paper. If you do not have an Instant Pot, look at the Recipe Notes section for alternate cooking methods.
Follow the steps below to make this delicious meal:
1. Slice Fries & Soak
Fill a large bowl with cold water. Wash your potatoes and slice them into sheets about 1/3 inch thick. Slice each sheet into individual fries and put them in the bowl to soak for 30-60 minutes. This draws out the starch and helps the fries crisp in the oven.
Alternatively, you can buy frozen french fries and cook them according to package instructions. Skip steps 1, 3, & 4 if you choose to go that route.
2. Prepare Veggies
While the fries are soaking, you can prepare your veggies for roasting. I am using Brussels sprouts, but we also love to make this with broccoli. Pick your favorite veggie for roasting and get it prepped by washing, cutting it into bite-size pieces, and then covering it in 1/2 tbsp olive oil, salt, and pepper on a baking sheet. Set aside to bake with the fries. Alternatively, cook up the veggies in a large skillet on the stove to save oven space. You can do that while the fries and chicken are cooking.
3. Drain & Dry Fries
Preheat your oven to 425 degrees. Drain the water from the bowl of fries, and dry your fries on a towel. They should be very dry so that when you spray with oil in the next step, the oil will stick.
4. Bake Veggies & Fries
Arrange your hand-cut fries on a parchment-lined baking sheet. Spray with avocado oil cooking spray, or use 1/2 to 1 tbsp oil of choice and toss the fries with your hands to coat. Season fries with salt and pepper to taste. Bake at 425, along with your sheet pan of veggies, for 25-30 minutes or until your veggies and fries are golden brown, tender, and crisp.
5. Prepare Chicken Poutine
While your fries & veggies are baking, take out your Instant Pot. Add the chicken broth, dill, onion powder, garlic powder, parsley flakes, dried chives, salt, and black pepper. Whisk to combine.
6. Add Chicken to Pot
Nestle your chicken into your broth & seasonings.
7. Pressure Cook
Add the lid to your Instant Pot and turn the vent to sealing. Select High Pressure and set the timer for 8 minutes. When the cooking completes, allow it to do a natural release for 10 minutes.
8. Shred Chicken
After the natural release is completed, remove the chicken breasts and place them on a cutting board. Shred with two forks.
Now is a good time to check on your fries and veggies if you have not already. If they are done, remove them from the oven and set them aside to cool.
9. Prepare Poutine Gravy
Turn your Instant Pot on to the “Saute” setting. Add 1-2 tbsp of cornstarch (or arrowroot powder) to a small bowl. Scoop out 1/2 cup of the juices from the Instant Pot & add to the bowl of cornstarch. Whisk together with a fork or small whisk. Once the cornstarch is completely dissolved, add it to the pot and whisk to combine. Bring gravy to a simmer and simmer for 2-3 minutes.
10. Add Dairy
After your gravy has simmered for 2-3 minutes, turn OFF your Instant Pot. Add the Light Sour Cream and Nonfat Greek Yogurt. Whisk to combine.
11. Combine Chicken & Gravy
Put your shredded chicken back into the pot with the gravy. Use tongs to toss & coat the chicken in the sauce.
12. Plate Your Poutine
If you have not yet removed your fries and veggies from the oven, check on them and remove them if they are ready.
Make your plate by starting with a pile of fries, and a side of your roasted veggies. Then top the crispy fries and veggies with a generous amount of the rich chicken gravy. Top with a handful of cheese curds. Enjoy!
Tips & Variations
To make this a super quick and easy weeknight meal, pick up a bag of your favorite frozen fries and cook them according to package directions.
You can also use a ranch dressing seasoning packet instead of using the seasonings outlined in this recipe. With those couple of swaps, this meal will come together quickly and easily!
If you don’t have chicken breasts, chicken thighs would be a great option.
You can also swap out the Brussels sprouts for any favorite veggie that roasts well. We love broccoli, cauliflower, and squash for other options.
If fries aren’t your thing, this would taste AMAZING on top of some smashed potatoes.
This meal is also amazing with sweet potato wedges. Try out our Air Fryer Sweet Potato Wedges if you’d prefer those to russet potatoes!
Try these fries with Yukon gold potatoes if you want softer, more buttery fries.
For 1 serving (1/8 of the chicken poutine, 100 grams of baked French Fries, and 100 grams of roasted Brussels sprouts), the nutritional info is as follows:
- Calories: 508
- Protein: 49.7 grams
- Fat: 11.3 grams
- Carbs: 52.5 grams
- Fiber: 7.7 grams
While I use the Instant Pot for this recipe, you could also easily adapt it for the slow cooker. Add your broth and seasonings to the base of your slow cooker and whisk together. Then add your chicken breasts, and then cook on high for 3-4 hours.
At the end of the slow cooking time, add your juices to a pot and create the gravy on the stove over medium heat following the same steps outlined in this recipe.
You could also make this dish with already-cooked rotisserie chicken if desired. Just pull the meat off the chicken carcass, and then create the ranch gravy on the stovetop over medium heat using the chicken broth, seasonings, and spices listed in the recipe, light sour cream, greek yogurt, and cornstarch.
Other Fast Chicken Recipes
Other High Protein Comfort Food Meals
The traditional poutine dish is made with hot fries, beef gravy, and cheese curds. Our version is lightened up with a lower-fat ranch-style gravy, along with lots of lean protein from the chicken.
While it’s not the traditional way to make poutine, making poutine with chicken is not only possible–it’s delicious! It adds a good amount of protein to the dish without a ton of fat calories.
Did You Make This Recipe?
Please leave a comment and review! It means the world!
Ranch Chicken Poutine
- 1 Instant Pot or Pressure Cooker
Hand Cut Oven Baked Fries & Brussels sprouts
- 3-4 Russet Potatoes Large
- Avocado Oil Cooking Spray can sub olive oil if needed
- Salt & Pepper to Taste
- 1 1/2 pounds Brussels Sprouts
- 1 tbsp Olive Oil
Ranch Chicken Poutine
- 2 lbs Chicken Breasts
- 1 cup Chicken Broth
- 3/4 tsp Dill
- 3/4 tsp Onion Powder
- 3/4 tsp Garlic Powder
- 1 tsp Parsley Flakes
- 2 tsp Dried Chives
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Corn Starch use 2 tbsp if you want it thicker
- 1/4 cup Greek Yogurt nonfat
- 1/4 cup Light Sour Cream
- 1/2 cup Cheese Curds See Notes
Hand Cut Oven Baked Fries
- Fill a large mixing bowl with cold water
- Wash your potatoes and trim the ends. Make slices the long way through each potato, then cut each slice into sticks the desired thickness of your fries.
- As you cut your fries, add them to your bowl of water to soak. Let fries soak anywhere from 30 min up to 2 hours.
- Wash your Brussels sprouts. Cut them in half (or quarters if they are large) and toss them on a parchment-lined baking sheet. Drizzle 1 tbsp olive oil over the veggies and toss to evenly coat. Season with salt and pepper to taste. Set aside to bake with the fries.
- Pre-heat oven to 425 degrees F. Drain the fries and thoroughly dry them with a towel.
- Arrange the fries in an even layer on a parchment lined baking sheet and spray them with avocado oil spray (or add about 1/2 tbsp oil of choice and toss the fries to evenly coat). Salt and pepper the fries to taste.
- Bake fries and veggies at 425 for 22-25 minutes, or until they are done to your liking.
Ranch Chicken Poutine
- While your fries are baking, add your chicken breasts to the pot of your Instant Pot. Pour 1 cup broth over the chicken.
- Sprinkle your dill, onion powder, garlic powder, parsley, chives, salt, and pepper evenly over the chicken. Fasten the lid to your Instant Pot and move the vent knob to sealing.
- Cook on High Pressure for 8 minutes with a natural release for 10 minutes.
- Remove the chicken from the pot. Measure out 1 tbsp of cornstarch to a small bowl, and scoop out 1/2 cup liquid from the pot. Add the liquid to the cornstarch and whisk to combine thoroughly.
- Press "Saute" on your Instant Pot. Pour the dissolved cornstarch back in and whisk to combine. Cook for 2-3 minutes or until you see your gravy starting to thicken a little bit. Turn off the pot.
- Add your Greek Yogurt and Light Sour Cream. Whisk to combine.
- Shred your chicken breasts with two forks, then add your chicken back to the pot and toss to evenly coat in your ranch gravy.
Assemble Your Poutine
- Start with a base of your crispy French fries. Scoop your chicken on top and drizzle with extra ranch gravy from the pot if desired. Top with some cheese curd crumbles and enjoy!