Easy 15-Minute Ranch Chicken and Vegetable Skillet Recipe

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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)


  1. 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.
  2. Sprinkle half the packet of ranch seasoning mix over the chicken.
  3. Add the broccoli, zucchini, and evenly sprinkle with the remainder of the ranch seasoning mix.
  4. Evenly drizzle the lemon juice. Stir to coat evenly.
  5. Cover skillet and allow vegetables to steam for about 3 minutes, or until crisp-tender.
  6. Add the spinach and cook uncovered until wilted, about 1 minute. Stir intermittently.
  7. Serve immediately. Leftovers will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

Original recipe and Nutrition Facts visit: Easy 15-Minute Ranch Chicken and Vegetable Skillet @ averiecooks.com

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