Lazy Ranch Chicken Skillet Recipes

PAN-SEARED RANCH CHICKEN

Steps:

• In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
• Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
• Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
• If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.

LAZY RANCH CHICKEN SKILLET

Steps:

• Bring a medium pot of water to boil and cook pasta per box directions.
• While pasta is cooking, put frozen veggies and water in a skillet bring to a simmer over medium heat and cover.
• In a large microwave bowl whisk together milk and cornstarch until all lumps are dissolved. Microwave 1-2 minutes, paying close attention, milk will bubble and double in size.
• Remove bowl from microwave and stir in ranch seasoning (I use about 1/2 T.) until well combined, set aside.
• When veggies are tender (about 10-12 minutes) add in cooked chicken, and ranch milk sauce. Simmer additional few minutes (long enough to heat chicken).
• Serve over pasta.