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
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!!!!