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
This is soo good. I stir some cheese and sour cream in mine after the veggies are cooked, and saute some onion with the chcken mixture. : ) Love the easy, yummy one dish meals! I need to make this soon. Thanks for reminding me. And I love your take on decorating early for Christmas. That was a great story.
I hopefully am going to make this tonight!! YUM YUM!!! 🙂
We absolutely love this recipe! I make mine in the crockpot using frozen chicken breasts. I double the recipe just for the two of us so we’ll have leftovers. My daughter and her husband are eating with us tonight and I’m making this so they will have leftovers to take home. Thanks for all the good recipes!
Looks delish! Think it can be thrown in a crock-pot?? Also, hadn’t been to the site in a while…this whole adding recipes to my very own recipe box is genius!! Dare I say more addicting than Pinterest?!?! 🙂
Lisa I put the chicken, cream of chicken, and ranch packet in the crockpot. I cook on low for 7 1/2 hours. The last 30 mins I mix in the milk and I use the steamable veggies I have zapped in the microwave. Make sure you drain the water off veggies. Then I pour those in the crockpot switch to warm and let the sauce thicken. I serve mine over rice.
This was tonights dinner… the Hubby loves pasta and I love chicken so I figured it was a good choice. The teenager is scarfing it down as I type…. A-M-A-Z-I-N-G! I used the california veggie blend and although I am not a fan of ranch I did exactly as you instructed and used it. We didn’t have chicken breast on hand so I substituted thighs (as Christy says… you don’t make a trip to the store…. you make it work with what you have) This was wonderful… had I made a double batch it still would have been gone 🙂 Hubby says we may need to make the drive to Alabama just so you can make it for him…. Southern hospitality!!!
I am so glad to hear that everyone liked it Erica!!!
OMG!!! This looks amazing!! Another one I HAVE to try…I can’t believe it, I have been looking on here for almost 3 hours already and I am no where near finished….lol…I better get cooking something soon…thanks for so many awesome ideas Christy!!!
I am so glad to hear that you are enjoying the site Lydia!! I hope you enjoy the recipes!
Just a thought, although you’ll have one more bowl to wash, but I’d combine the soup, milk and ranch dressing mix in a bowl with a whisk. Pour over, add veggies and cover. OR pop the whole mess in the oven and let it finish cooking there. Less chance of reducing the sauce too much. Whatcha think?