Ranch Chicken with Herby Cream Sauce

Ranch Chicken with Herby Cream Sauce

from campbells.com
30 min
4 servings

Craving a quick and delicious dinner tonight? Our Ranch Chicken with Herby Cream Sauce is the hassle-free answer to your weeknight dinner dilemma. Campbell’s® Condensed Cream of Mushroom Soup is the umami-packed base to this dish’s robust sauce, made extra zesty with ranch dressing mix. With such simple-to-use ingredients, you’ll have a mouthwatering dish on the table in just 30 minutes!

Ingredients

  • 1 1/2 cups uncooked basmati rice, jasmine rice or other long-grain rice
  • 2 1/2 cups water or Swanson® Unsalted Chicken Broth
  • 1 package (1 ounce) ranch dressing mix, divided
  • 4 boneless, skinless chicken breast halves (1 1/2-2 pounds)
  • 2 tablespoons olive oil
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 3/4 cup milk
  • 1 tablespoon sour cream
  • 3 tablespoons fresh parsley, finely chopped
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons fresh dill, finely chopped

Directions

  1. 1

    In a 3-quart saucepan, combine the rice, water, and 1/2 package of the ranch dressing mix

  2. 2

    Bring to a boil and adjust the heat to a simmer

  3. 3

    Cover the pot and cook for 15 minutes

  4. 4

    Turn off the heat, lay 2stacked paper towels on top of the pot, and cover again

  5. 5

    Leave for 10 minutes while you cook the chicken

  6. 6

    Set the chicken breasts between 2 layers of plastic wrap

  7. 7

    With a rolling pin or mallet, gently pound the thicker end of each breast until it is 1/2 inch thick

  8. 8

    Brush each breast with olive oil and sprinkle lightly with salt and pepper

  9. 9

    In a large (12-inch) nonstick skillet, place the oiled breasts smooth side down

  10. 10

    Set the skillet over high heat

  11. 11

    When the chicken starts to sizzle, cook for 2 minutes, or until lightly browned

  12. 12

    Flip the breasts over and cook for an additional 1 minute

  13. 13

    Transfer them to a plate (they will not be fully cooked)

  14. 14

    Turn the heat to medium-low

  15. 15

    Whisk the soup, milk, and remaining ranch seasoning in the skillet until smooth

  16. 16

    Bring to a simmer

  17. 17

    Add the chicken breasts

  18. 18

    Cover the pan and cook for 4 minutes, or until the thickest part of the chicken breast registers 165° F

  19. 19

    Set the chicken aside on a plate

  20. 20

    Whisk the sour cream into the sauce

  21. 21

    Return the chicken to the pan and turn it in the sauce

  22. 22

    In a small bowl, mix the parsley, chives, and dill to combine

  23. 23

    Fluff the rice with a fork and fold in 3 tablespoons of the herbs

  24. 24

    Sprinkle the remaining herbs over the chicken in the skillet

  25. 25

    Serve the chicken with the rice