Yummy Recipe Monday: One Skillet Savory Ranch Chicken


  • 1 ounce Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
  • 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 1 yellow onion
  • 1 green bell pepper, cored, seeded and chopped
  • 15.5 ounce can black beans, rinsed
  • 28 ounce can fire roasted diced tomatoes
  • 1½ cups instant rice
  • 1½ cups chicken stock
  • 1 small jalapeño
  • freshly chopped cilantro
  1. 1. In a bowl, toss the chicken with half of the seasoning mix until well coated.
  2. 2. In a large skillet, heat the oil over medium high heat.
  3. 3. Add the chicken to the skillet and cook on all sides for 2 to 3 minutes or just until browned and cooked through (165°F). 
  4. 4. Add the onion, bell pepper and cook stirring for another 2 minutes.
  5. 5. Add the beans, tomatoes and rice.
  6. 6. In a small bowl, stir the remaining seasoning mix into the stock until well blended. Pour the stock into the skillet and bring to a simmer. 
  7. 7. Reduce the heat and cook for 5 minutes or until all of the stock has been absorbed.
  8. 8. Sprinkle the jalapeño on top and garnish with cilantro.
  9. 9. Refrigerate or discard leftovers within two hours of preparation.
- For safe meat preparation, reference the USDA website.
- For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Read more at https://www.hiddenvalley.com/recipe/one-skillet-savory-ranch-chicken/


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