Creamy Ranch Chicken Skillet
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This creamy chicken skillet recipe holds a special place in my culinary repertoire—it’s a personal favorite, and for good reason! The secret to its exquisite flavor lies in the ingenious combination of two pantry staples: ranch dressing mix and cream of chicken soup. These humble ingredients work in perfect harmony to season the dish to absolute perfection.
The ranch dressing mix, with its blend of herbs and spices, adds a tantalizing layer of zestiness that transforms ordinary chicken into a flavor-packed sensation. Each bite is a symphony of aromatic notes, creating a taste experience that’s nothing short of extraordinary. It’s this infusion of zesty goodness that sets this recipe apart and gives it that irresistible appeal.
The cream of chicken soup, on the other hand, plays a crucial role in creating a luscious and velvety sauce that envelops the chicken. Its rich, savory essence not only enhances the overall taste but also provides a comforting and hearty texture. It’s like a warm embrace in a skillet, making every mouthful a delight.
Served together, the seasoned chicken and creamy sauce form a harmonious union that’s simply divine. Each forkful is a journey through layers of flavor, from the zesty kick of the ranch dressing mix to the comforting creaminess of the soup. It’s a dish that satisfies on every level—both in taste and in the comfort it brings.
Whether it’s a casual weeknight dinner or a special occasion meal, this creamy chicken skillet recipe always delivers. It’s a testament to how a few simple ingredients, when combined with a touch of culinary know-how, can create a masterpiece on the plate. It’s a meal that embodies the joy of cooking and the pleasure of savoring every delectable bite.
What do you need to make it? Chicken breasts, milk, dry ranch dressing, cream of chicken soup, frozen vegetables, and egg noodles for serving. That’s it! But let me tell you, the ranch dressing mix gives it a fantastic, well-seasoned flavor. And the creamed chicken soup and milk join in to make a delicious gravy. Add in the tender chicken breast and vegetables, which are just perfect served over the cooked egg noodles.
This creamy ranch chicken skillet recipe takes just over 30 minutes to make. We start off by browning our chicken and then adding in the seasonings: milk, creamed soup, and dry ranch dressing. We let that simmer for about 10 minutes so the chicken breast absorbs all that delicious flavor. Then we just add our veggies and continue simmering until those are tender. The final step is to serve your creamy chicken on the bed of noodles. Doesn’t get much simpler than that!
I told ya, you’ll be sitting down to a family-pleasing supper in no time flat. I’ve convinced you now, right? Let’s get makin’ my creamy chicken skillet recipe.
If your family loves this recipe they will absolutely love these other chicken recipes: crockpot Chicken Tetrazzini, BBQ Chicken Breast in the Oven, Creamed Chicken With Fresh Basil & Tomatoes, and Southern Smothered Chicken.
Ingredients Needed To Make Creamy Ranch Chicken Skillet
- Boneless skinless chicken breast
- Cream of chicken soup (here’s my homemade cream of chicken soup recipe)
- Dry ranch dressing mix
- Milk
- Frozen vegetable blend (of your choice)
- Egg noodles
Helpful Kitchen Tools
How to Cook Creamy Ranch Chicken Skillet
Place a little bit of oil in the bottom of your skillet and heat over medium heat.
Add your chicken breasts and cook over medium heat, turning as needed, until lightly brown on both sides.
Once your chicken breasts are brown on both sides, add in the cream of chicken soup, the dry ranch dressing mix…
And the milk.
Stir that up as best you can.
Note: Your chicken breasts won’t be done at this point, just brown on the outside. That is okay because we’re fixin’ to finish cooking them.
This is our chicken in our little sauce we stirred up.
Now cover and reduce the heat to simmer for about 10 minutes or until the chicken is cooked through and no longer pink in the center.
After about 10 minutes of simmering, this is what you’ll have.
That creamy ranch sauce is absolutely delicious and we’re about to toss some veggies into it to make it even better.
Pour your frozen vegetables into the skillet and stir them up a bit to coat them.
Continue cooking this whole shebang until the veggies are tender.
I like the California blend of veggies that has carrots, cauliflower, and broccoli in it but you can go with whatever you like here.
Salt and pepper to taste if you like, but I like it just as it is.
Voila! Your creamy chicken skillet is done.
Serve the cooked chicken on a bed of cooked egg noodles.
Enjoy!
How To Store Creamy Ranch Chicken Skillet
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop.
- I don’t recommend freezing the creamy ranch sauce as it changes the texture.
Recipe FAQs
What is dry ranch dressing made of?
The dry ranch dressing mix is a combination of onion powder, onion flakes, dill, parsley, garlic powder, salt, pepper, and dried chives. If you want to make your own with a combination of these flavors, you need about 1/3 cup in total.
What do you serve with a creamy chicken skillet?
Besides egg noodles, here are some other suggestions:
- A different type of pasta, like penne pasta or spaghetti.
- Rice
- Mashed potatoes or cheesy mashed potatoes.
- Crusty bread (or biscuits or homemade dinner rolls).
- Quinoa
- Cauliflower rice
- Zoodles
You may also like these recipes:
- Chicken Broccoli Skillet with Pimento Cheese Sauce
- Marry Me Chicken
- Crockpot Chicken Tetrazzini
- BBQ Chicken Breast in the Oven
- Creamed Chicken With Fresh Basil & Tomatoes
- Southern Smothered Chicken
Ingredients
- 1 tablespoon oil
- 1 packet ranch dressing mix
- 1 bag frozen vegetable blend
- 1 can cream of chicken soup
- 1/2 cup milk
- 2-4 chicken breasts
- cooked egg noodles
Instructions
- Heat oil in a large skillet. Add chicken breasts and cook over medium, turning as needed, until browned on both sides.1 tablespoon oil, 2-4 chicken breasts
- Add in the soup, ranch dressing mix, and milk. Stir well and turn chicken to coat.1 packet ranch dressing mix, 1 can cream of chicken soup, 1/2 cup milk
- Bring to a boil, then reduce the heat to simmer.
- Cover and continue cooking until chicken is cooked through (about 10 minutes).
- Uncover and stir in vegetables.1 bag frozen vegetable blend
- Continue cooking until vegetables are tender (about 10 more minutes).
- Serve over a bed of cooked egg noodles.cooked egg noodles
Nutrition
This recipe is featured as part of Meal Plan Monday
I use my own homemade dried buttermilk ranch dressing made from scratch. So good. I’ve even used rice instead. Keep the ranch mix in a jar in my frig. I have one with and without dairy. Such a versital recipe! Thank you.
wonder if this would convert to a slow cooker recipe? I am betting it will. Next, wonder if mushroom soup would work ok? LOL!! too many I wonders today.
I added water chestnuts to this recipe and really liked the end result. I like that little crunch the water chestnuts add. This recipe is a good basic one that can be changed and switched a lot of ways. Just be a little creative with it. Love your recipes, Christy. I get a lot of complements on your dishes that I make. I am now “famous” for your Easy Peasy Cherry Cream Cheese Cobbler. Besides being so pretty, it is just out of this world. As my nephew said, “This will make you hurt yourself.”
Thanks from another southern cook.
Oh my goodness, you have just made my day Pat! I am so glad to hear that you are enjoying the recipes!!
Another home run last night! I gotta be honest. I have been a follower for some time now. Always ohhh’ing and ahhh’ing over the looks of the recipe, but never actually making anything…..until last week. It all started with the House-Autry Pork Chops. I think my husband fell in love with me all over again, lol. Then I tried the sticky chicken and even my most picky child cleaned his plate. I hadn’t even thought about what was for dinner yesterday and I saw this recipe. I knew I had everything to make it. Christy, your batting 3 for 3 in this family!! Everyone LOVED it and my 5 year old daughter asked to lick the pan after dinner, she had already had seconds! My husband doesn’t really care for ranch and he was surprised it was so good. We aren’t big pasta eaters, so I subbed rice. I doubled the recipe for my family of 6 and it was just to die for! I was looking forward to left overs today, yeah, no chance..not a drop was left, lol. I’ll be buying your book very, very soon. In the mean time I’ll be spending much more time in the recipe section of your site 😉
Looks yummy, Christy, putting it on the menu for tomorrow, we’re having some rainy weather so this looks like it’s a at least “make your tummy feel good” kinda dinner ♥
I hope you enjoy it Maryann!!! Have a few bites for me please!!
I made this. I used an envelope of onion soup mix, the can of cream soup, the milk, and then I used maybe a 1/4 bag of frozen baby peas and some fresh sliced portabello mushrooms. Yum! Thanks for the recipe!!
I am definitely going to try this for tomorrow (or is it “today” already?) ANYHOO! this will be a quick and easy dish. Instead of leaving the chicken breasts whole, I’m going to chop them into chunks & then pour them over the egg noodles, serve with skillet sweet cornbread and VOILA!!!
This recipe is very good. Been to ill to cook much lately but with a little help from you (I told my husband it felt like you were here cheering me on) I made your chicken planks for dinner. Fresh creamed corn and lettuce salad with lots of radishes. You can come help me cook anytime. I get tired of take-out and restaurant meals. I know you’re too busy to come but like the way you send me al these simple and tasty recipes to enjoy. Thanks!!!!