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
Sounds wonderful. I am going to try it later this week. I have started cooking for Thanksgiving so I needed an easy dish. Thank you . ( By the way, I am also cooking some things from your cookbook. Anxious to try them.)
Kathye
Looks like a great dish and quick to fix so will be great for the upcoming busy, busy season. I love Christmas and will probbaly put my decorations up the day after Thanksgiving. It is a lot of work so I think I want to have time to enjoy them. When we were little-my parents did not put the tree up till Christmas Eve and took it down the day after. I always felt cheated because all over town others had their tree much longer. I do have to admit I really don’t much like the tree up long after Christmas though. I had a neighbor who kept hers up till February!!!
Oh my, this looks so yummmmmy! Can’t wait to try it.
What could be substituted for the cream of chicken soup? I don’t. Like cooking with those.
Jan I bet it would be pretty delicious if you just made a white sauce, maybe even put some chicken bouillion in that, then added the ranch mix to it. I confess I sometimes substitute that if I don’t have the canned soup on hand.
We do artificial here also. I did the real thing for years and I am the one always stuck cleaning up the pine needles that are left behind after the removal. Don’t get me wrong I am not lazy but I have clogged a few vacuums over the years and now that I am older I just am not into crawling around on my knees anymore. This sounds like a wonderful meal, thank you for sharing!
This recipe looks delicious! I’ll have to try this very soon!
I think it’s great that you’ve already got your Christmas decorations up! And you’re right about the meaning of Christmas being the best thing to be thankful for. I was reminding myself just last night not to let myself get so caught up in the spending, rushing, glitter & lights that I forget the true meaning of Christmas. Thanks for this great reminder!
This sounds easy AND yummy!! You can’t beat that combination! Thanks for all that you do!
Lord, thank you. I was just trying to figure out what to cook for supper tomorrow. This will be perfect!! Bless your heart. Now I know what to pick up in the morning.
My husband, who tends to like boxed foods, will love this. Looking forward to your cookware giveaway!! I’m definitely signing up for that. Never bought a new set and at 58 it’s high time I had a nice set. If I don’t win, it’s going on the Christmas list!!