Ultimate Ranch Chicken Poutine With Homemade Fries

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.

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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!

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.

If you’d like another appetizer style meal, try my Roast Beef & Cheddar Sliders on Hawaiian Rolls and my Sausage Stuffed Mini Peppers.

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.

Need another fast chicken dinner? Try out my Dutch Oven Shredded Chicken or my Chicken Wild Rice Soup!

If you want to try some of my other delicious high-protein comfort food makeovers, try my Italian Style High Protein Pasta Bake and my High Protein Pizza recipe.

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?

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