Creamy Chicken Skillet
Creamy Chicken Skillet is one of my favorite meals in one! With the help of ranch dressing mix, it’s seasoned perfectly and bursting with flavor.
Add in some frozen mixed veggies and egg noodles and you’ll be sitting down to a family pleasing supper in no time flat.
For Cream Chicken Skillet you’ll need:
- Chicken breasts
- One can of cream of chicken soup*
- A package of ranch dressing mix (dry)
- One bag of frozen vegetable blend (your choice)
- Egg noodles
- You’re also going to need a little bit of milk, just 1/2 a cup.
*If you prefer to make your own cream of chicken soup, just click here for my recipe.
- 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 browned on both sides.
- Once your chicken breasts are browned on both sides, add in the cream of chicken soup, dry ranch dressing mix…
- Add the milk.
- Stir that up as best you can.
Note: Your chicken breasts won’t be done at this point, just browned on the outside. That is okay because we’re fixin’ to finish cooking them.
This is our chicken with our little sauce we made all stirred up.
- Now cover and reduce heat to simmer for about ten minutes, or until chicken is cooked through and no longer pink in the center.
- After about ten minutes of simmering this is what you’ll have.
That sauce is absolutely delicious and we’re about to toss some veggies into it to make it even better.
I like the California blend of veggies that has carrots, cauliflower, and broccoli in it but you can go with whatever you like here.
- 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.
Salt and pepper to taste if you like, but I like it just as it is.
Voila! Cream Chicken Skillet is done 🙂
The ranch dressing mix gives it a fantastic, well seasoned flavor and the cream soup and milk join in to make a delicious gravy, perfect for serving over cooked egg noodles.
Enjoy!
Ingredients
- 1 tablespoon oil
- 1 packet ranch dressing mix
- 1 bag frozen vegetable blend I use california style
- 1 can cream of chicken soup
- 1/2 cup milk
- 2-4 chicken breasts
- Egg Noodles cooked
Instructions
- Heat oil in large skillet. Add chicken breasts and cook over medium, turning as needed, until browned on both sides.
- Add in soup, ranch mix, and milk. Stir well and turn chicken to coat.
- Bring to a boil, then reduce heat to simmer.
- Cover and continue cooking until chicken is cooked through, about ten minutes.
- Uncover and stir in vegetables.
- Continue cooking until vegetables are tender, about ten more minutes.
- Serve over a bed of egg noodles.
Notes
Nutrition
*If you prefer to make your own cream of chicken soup, just click here for my recipe.
You may also like these recipes:
Chicken Fried Rice Easy Peasy (And You Can Freezey 😆)
Cheesy Chicken and Broccoli Casserole
Chicken and Wild Rice Casserole ~Bags To Dishes~
This recipe is featured as part of Meal Plan Monday
Wow I’ll be trying that on one of these cold nights! Looks great….of course.
Christy-we got a new tree this year from Hobby Lobby too-used our 40% off
coupon; ours is artificial, 7 1/2 ft. tall, slim profile and, wait for it………since we live in Florida-it is flocked with SNOW!!! We will put ours up the Sat. after
Thanksgiving when we have our grandbabies (ages 7 1/2 and 4 1/2, girlie and
little man, respectively); their Mama (our baby girl, age 30 something) and their
Daddy have to go talk to Santa and we will probably have them overnight.
Talk bout being blessed and thankful!!
Hi Christy! This looked so fast & easy that I decided to add it to this week’s menu. Got one question though. How many oz or how big is that bag of veggies? I buy the huge bags of frozen veggies from Costco & I’m wondering how much I should defrost.
Thanks & love seeing you on Paula’s show & reading you in Southern Living!
Lisa
Hey Lisa! Looks like Christy is having a bit of a crazy day! It looks to me like it is maybe about a 14 oz. bag of California Blend in her picture of ingredients. Maybe about 2 1/2 cups. Hopes this hleps!
I’m sorry! Debbie is right-about the day and the size of bag 😉
This looks good! I’m gonna try it! I’ve made several of your recipes and love them. So glad I found your website!
Looks mighty fine!! What can I use instead of the Ranch dry mix tho? I aint a going to the store for one thing today..its raining & dreary out. Can I use regular Hidden Valley ranch dressing?? Btw.. there aint a dad gum thing wrong with Christmas deco being put up early…I like it!
Hey Mary!!! Thank you for your tree support 🙂 i’m thinking on a good sub. liquid ranch would be verrrrry different but I’m thinking maybe just add some italian seasoning? A tablespoon or two. It won’t have the same flavor but it will still be good!
Thank ya shugah..Im thinking the Italian seasoning be good too!!
Christy! You always make me smile!
I bought your cookbook last week, I love it!