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Recipe for Skillet Ranch Chicken.
5 from 2 votes

Skillet Ranch Chicken

Skillet Ranch Chicken is delicious and super easy to make.  Your family will love this recipe and the leftovers can be use for so many great dishes. This dish is naturally gluten free and low carb. 
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Ingredients

  • 2 lbs boneless chicken breast
  • 2 tbsp Ranch Seasoning
  • 2 tbsp olive oil extra virgin

Instructions

  • Cut the chicken breast into 1-2" chunks.  Put them in a container with 1 tbsp olive oil and 2 tbsp ranch seasoning.  Stir to coat with seasoning.  Let rest in the refrigerator for 10-15 minutes.
  • Heat remaining oil in a skillet over high heat.  Add the chicken and spread into a single flat layer.  Let cook 4-5 minutes without stirring or moving the chicken.  Then flip the pieces over and cook an additional 3-5 minutes or until the chicken is cooked through (165˚F internal temp).
  • Serve hot with your favorite sides. Enjoy!

Recipe Notes:

  • You can also use chicken tenders, chicken thighs, or other cuts of meat, however the cook time may vary.
  • Store leftovers in an airtight container in the:
    • Refrigerator for 3-4 days
    • Freezer for up to a month
Dietary Considerations:
This recipe is naturally gluten free, low carb, and friendly for low carb and keto diets.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
©2018 The Pinning Mama- Recipe found at: https://www.thepinningmama.com/skillet-ranch-chicken/
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Nutrition Information:

Calories: 170kcal (9%)Carbohydrates: 2g (1%)Protein: 24g (48%)Fat: 6g (9%)Saturated Fat: 1g (6%)Cholesterol: 72mg (24%)Sodium: 412mg (18%)Potassium: 419mg (12%)Vitamin A: 35IU (1%)Vitamin C: 1.3mg (2%)Calcium: 6mg (1%)Iron: 0.4mg (2%)

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)