Easy 15-Minute Ranch Chicken and Vegetable Skillet
The recipe is so easy, ready in 15 minutes, cooks in one skillet for less dishes, it’s packed with savory ranch flavor, it’s healthy, and you can use the produce you have on hand. By sautéing chicken and vegetables with ranch seasoning mix, I had a flavorful meal on the table in just minutes that my family gobbled up. The ranch seasoning is one-stop shopping because you don’t need to add any other seasonings, spices, salt, or pepper. 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.
about 2 cups fresh spinach leavescut 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.