CREAMY RANCH CHICKEN
Servings: 4
Time: approximately 30 minutes
Level: Easy
INGREDIENTS
- 2 pounds boneless, skinless chicken breasts, cut into small cubes (about ½ inch)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon all purpose flour
- 1/2 cup onion, chopped
- 8 oz. cream cheese
- 1 oz. packet of ranch salad dressing and recipe mix
- 1/2 cup milk (half-and-half works, too)
Recommended vegetables to add to skillet:
- broccoli
- spinach
Serve over any of the following:
- steamed brown or white rice
- cauliflower rice
- risotto
INSTRUCTIONS
- In a separate bowl, add cubed chicken and sprinkle with flour. Coat chicken pieces with flour.
- Heat a large skillet over medium-high heat and add oil.
- Add cubed chicken and cook in one layer, turning occasionally, until the outside is golden brown (approximately 7 minutes). Remove chicken when the inside is cooked through at an internal temperature of 165 degrees.
- Add the onion to the pan. Sauté for about 5 minutes or until the onions soften and take on a pale golden color.
- Add the cream cheese and stir until the cream cheese is melted and well incorporated.
- Sprinkle in ranch seasoning packet and mix. Add milk. Stir continuously until the sauce is smooth.
- Return the chicken, and warm through. Reduce heat and cook another 2-3 minutes, or until chicken is cooked through.
- Optional: While sauce thickens, if desired, add broccoli or spinach and cook until desired tenderness.
- Serve over brown or white rice, cauliflower rice, or risotto.
