No shame in the hustle
One of the many things I love about having this website is being able to share easy meals with folks who really, really want to cook for their families, but often feel the pressure crunch of having the time (and energy) to do it at the end of the day. I love those go-to recipes that you can pretty much remember off the top of your head without having to refer to a laundry list of items or to constantly be pulling out your phone to check.
Ain’t nobody got time for that!
Now, there are days when you want to go all out and prepare something just a bit extra special. I’ve got recipes for those days too. But most of our lives are lived during the work week and we gotta eat on those days too. We want it to be something good, just not too hard or demanding or that will create 5 million dishes to wash and that the whole family will eat. I’m a Momma and I work too so I get it. I am chest deep in the real world, y’all. So it helps me to have a few easy, go-to meals that are easy on my budget and on my time. With only 5 ingredients (and that is counting the oil for the pan), it doesn’t get much easier than this. And the taste will definitely help you get out of any chicken-cooking rut you might be in. Y’all know what I’m talking about. We try to always find new ways to cook that boneless, skinless chicken breasts, right? You want more good news? You can make this lower in fat by using the lower fat options for the cream of Chicken soup as well as the milk. Serve it with mashed potatoes, rice or even egg noodles.
1 tbsp. vegetable oil
4 boneless, skinless chicken breasts
1 (10.75 oz.) can cream of chicken (or mushroom) soup, undiluted
3/4 cup milk
1/2 (1 oz.) packet ranch salad dressing mix
Lightly season chicken breasts with salt and pepper.
- 1 tbsp vegetable oil
- 4 boneless, skinless chicken breasts
- 1 10.75 oz can cream of chicken soup
- 3/4 cup milk
- 1/2 1 oz packet ranch salad dressing mix
- Lightly season chicken breasts with salt and pepper.
- In a large skillet, over medium-high heat, begin heating up oil.
- Add the chicken and cook for about 10 minutes (browning both sides).
- Take chicken out (it won't be cooked all the way through yet).
- In the skillet, add soup, milk, and 1/2 packet of dry ranch dressing mix.
- Whisk it together well until you get most of the lumps out.
- Bring mixture up to a boil to let it thicken.
- Add chicken back to skillet.
- Cover and reduce heat to low and allow the chicken to finish cooking for an additional 10 minutes (or until chicken is cooked through).
- Then serve!
If it gets too thick on you, you can always add a splash of milk or chicken broth to it to thin it out some.
To make Ranch-Style Rice: Heat 2 1/4 cups water along with the remaining ranch dressing mix in a medium saucepan over medium-high heat. Bring to a boil. Stir in 1 cup uncooked regular, long-grain white rice and finish cooking according to package directions.