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
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Sounds great, I have the layered chicken dinner with the onion, carrots,
potatoes (I also added a layer of zucchini) in the slow cooker now.
We just returned from vacation Sunday, I don’t normally cook much on vacation, however there was 6 – 8 of us at all times, I cooked your Italian Beef Sandwich and they were a huge hit. I also premixed a double recipe of the Pecan Pie Muffins, the person that ate the last two got a lot of dirty looks (my husband) The recipes were so easy, I didn’t feel like I was cooking at all and was a lot easier than getting everyone off the beach and into cars to eat out.
Looking yummy. Love easy chicken/skillet recipes. Christmas trees: I put mine up on October 28th this year – the grands are here for the month of November (from Kansas) and we plan to open gifts next week. I do have to say, though, the day they pull out of the drive..it’s coming down. My cats are enjoying it WAY too much and it already looks bedraggled and tired.
Oh My Goodness! I just had to save this recipe. I am already making another chicken recipe I found in a new cookbook/magazine (on my blog if you are interested) but this one will definitely be tried very soon.
I always love coming to your site, I find great recipes and today I find out you will be giving away cookware this week? Oh My Goodness Gracious …… I do so love visiting with you!
Oh Wow!! Yummers!!
Sharon
i love what you said about putting up the decorations and being thankful as well as not being tied to an expectation of timelines. love it.
Well talk about timing! Last night I made something with chicken and these veggies in it. I started with your mamas macaroni and cheese recipe, but I used only a little velveeta and a little cream cheese, and a can of mushroom soup. Baked it all with the macaroni. It’s utterly delicious but it was too many pans, and I was thinking that I needed you to simplify it for me Christy, and presto! The very next day 🙂 I’ll be trying this for sure sometime next week!!
I am in agreement with you about how quick Thanksgiven is coming. I am sitting here at my desk at work making up a long list of stuff that we need to get this weekend. Plus my husband wants to put the Christmas decorations up this weekend, which is surprising since he normally moans and groans about having to drag everything down from upstairs.