Ranch Seasoned Chicken and Veggie Skillet — 🥦💚 EASY, ready in 15 minutes, and packed with savory ranch FLAVOR! Ranch seasoning mix perfectly coats the chicken and vegetables and saves you from having to measure out individual herbs and spices!
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Wondering what to make with the odds-and-ends vegetables in your produce drawer and a couple chicken breasts? This skillet ranch chicken and veggies recipe ought to do the trick.
It’s so easy, ready in 15 minutes, cooks in one skillet for less dishes, packed with savory ranch flavor, and you can use the produce you have on hand. Score!
As a food blogger one day I use 2 tablespoons of parsley, the next day I need 1/4 cup diced zucchini, and the next I use only a few basil leaves and a couple broccoli florets. My produce drawer is always stuffed.
By sautéing chicken and vegetables with Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, I had a flavorful meal on the table in just minutes that my family gobbled up. My daughter proclaimed, ‘Mom, how did you make it taste so good!‘ The ranch seasoning is one-stop shopping because you don’t need to add any other seasonings, spices, salt, or pepper.
Ingredients Needed
To make the vegetables and chicken with ranch seasoning, you’ll need the following:
- Olive oil
- Chicken breasts
- Broccoli
- Zucchini
- Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- Lemon juice
- Fresh Spinach
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Ranch Seasoned Chicken and Vegetables
The skillet ranch seasoning chicken and veggies comes together in about 15 minutes. Here’s how:
- To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly.
- Sprinkle half the packet of ranch seasoning mix over the chicken, then add the broccoli, zucchini, and evenly sprinkle with the remainder of the ranch seasoning mix.
- Evenly drizzle the lemon juice.
- Cover skillet and allow vegetables to steam for about 3 minutes, or until crisp-tender.
- Add the spinach and cook uncovered until wilted, about 1 minute. Stir intermittently.
Recipe FAQs
I used fresh organic spinach, zucchini, and broccoli, but use what you have on hand. Carrots, bell peppers, cauliflower, sugar snap peas, or mushrooms would all be great.
Ranch dressing isn’t the same as the powdered ranch seasoning mix; it’s a liquid and this is a dry ingredient. If you can’t get ranch seasoning, I would simply try the recipe with poultry seasoning rather than ranch seasoning. And then perhaps use a bit of ranch dressing on the side as a dip since I don’t know how it will react if you cook it.
Sure! The veggies are best immediately while they’re crisp-tender, but the skillet recipe reheats well in the microwave.
Storage and Reheating
To store: Leftovers will keep airtight in the fridge for up to 4 days.
To reheat: I reheat individual portions in the microwave for 30-second intervals.
What to Serve with Ranch Seasoning Chicken and Veggies
Easy 15-Minute Ranch Chicken and Vegetable Skillet
Ingredients
- 3 tablespoons olive oil
- about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces
- about 2 cups broccoli, cut into bite-sized pieces (I use florets and stalks)
- 1 cup zucchini, diced in 1/4-inch pieces
- one .74-ounce packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 2 tablespoons lemon juice
- about 2 cups fresh spinach leaves, cut into bite-sized pieces if necessary (2 big handfuls)
Instructions
- To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 70 % cooked through.
- Sprinkle half the packet of ranch seasoning mix over the chicken.
- Add the broccoli, zucchini, and evenly sprinkle with the remainder of the ranch seasoning mix.
- Evenly drizzle the lemon juice. Stir to coat evenly.
- Cover skillet and allow vegetables to steam for about 3 minutes, or until crisp-tender.
- Add the spinach and cook uncovered until wilted, about 1 minute. Stir intermittently.
- Serve immediately. Leftovers will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Recipes Using Ranch:
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Crispy Ranch Potatoes — The BEST ranch roasted potatoes you’ll ever eat!! Tender potatoes seasoned with ranch mix and topped with a CRISPY breadcrumb topping! So DELICIOUS you don’t even need a main course!!
Dill Pickle Chex Mix Recipe — Loaded with dill pickle flavor thanks to the addition of dill pickle juice and dried dill, this Chex mix recipe is easily my favorite one yet!
This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions and text are all mine.