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 ended up using a creamy dill dip package, OH MY. I used a blend of peppers, asparagus and carrots. Unbelievably delicious! Thanks for the recipe!!!
Hi, Christy. I finally made this dish last night and it was a big hit! So easy and flavorful. It’s definitely going on my regular list of dinners. You wouldn’t believe how many of your meals I make. I just love your site, (and books), and don’t know what I’d do without you!!
🙂 SO glad you are enjoying them!
Christy
This is fantastic as is but I added sliced almonds !!!
Thank You for the easy recipe !
Now if I can only remember it !!!!!!!!!
🙂
I love your recipes, and the fact the you can adapt them to what works for you. I work full time 3rd shift and I put the chicken, soup and ranch in the slow cooker. Right before serving I zap some microwave steam veggies and coat in the sauce. I serve mine over rice. My family loves this recipe.
I love it that you have found what works for your schedule and are enjoying this recipe!!!
Made this for dinner, like Erica I am not a big fan of ranch but followed the recipe to the letter, this is a keeper.
I am so glad you liked it Shelia!!!
My daughter -in -law gave me this web site & I’ going to make some of these receipts as she does a lot of them, soo good. How do I fix meals in a dutch oven as I just got one . thanks you.
MY DAUHTER -IN -LAW GAVE ME THIS WEB SITE & SHE SAID IT WAS GREAT. SO I’M GOING TO TRY SOME MY SELF. PLEASE COULD YOU AS TELL ME HOW TO COOK IN A DUTCH OVEN AS I JUST BOUGHT ONE. .A S NO RECIPES CAME WITH IT. THANK YOU
You can cook anything in a Dutch oven. The main benefit is that it holds so much and most of them can go from stovetop to oven. I use mine for our daily meals because I can cook in the afternoon, cover it and run errands, and it is still warm when the family gets home since mine is made of cast iron that is coated in porcelain. Check your knob and make sure it is oven safe. It will likely be made of steel or some sort of metal. If not, you can buy a replacement one that is oven safe. Here are two recipes that do exceptionally well in a dutch oven:
Smokehouse Chicken https://southernplatecom.bigscoots-staging.com/2014/10/dutch-oven-smokehouse-chicken.html
Fuss Free Fried Chicken https://southernplatecom.bigscoots-staging.com/2013/01/fuss-free-fried-chicken.html
But really any recipe works in these if it is a skillet meal to a meal that you start on the stovetop (browning the meat) and then move to the oven to finish off (like when you turn it into a casserole).
What kind did you get?