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Ranch Chicken with Herby Cream Sauce

  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 582 1 serving
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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
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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
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Instructions
Step 1

In a 3-quart saucepan, combine the rice, water, and 1/2 package of the ranch dressing mix. Bring to a boil and adjust the heat to a simmer. Cover the pot and cook for 15 minutes. Turn off the heat, lay 2 stacked paper towels on top of the pot, and cover again. Leave for 10 minutes while you cook the chicken.

Step 2

Set the chicken breasts between 2 layers of plastic wrap. With a rolling pin or mallet, gently pound the thicker end of each breast until it is 1/2 inch thick. Brush each breast with olive oil and sprinkle lightly with salt and pepper.

Step 3

In a large (12-inch) nonstick skillet, place the oiled breasts smooth side down. Set the skillet over high heat. When the chicken starts to sizzle, cook for 2 minutes, or until lightly browned. Flip the breasts over and cook for an additional 1 minute. Transfer them to a plate (they will not be fully cooked).

Step 4

Turn the heat to medium-low. Whisk the soup, milk, and remaining ranch seasoning in the skillet until smooth. Bring to a simmer. Add the chicken breasts. Cover the pan and cook for 4 minutes, or until the thickest part of the chicken breast registers 165° F.

Step 5

Set the chicken aside on a plate. Whisk the sour cream into the sauce. Return the chicken to the pan and turn it in the sauce.

Step 6

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

Step 7

Fluff the rice with a fork and fold in 3 tablespoons of the herbs. Sprinkle the remaining herbs over the chicken in the skillet. Serve the chicken with the rice.

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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!

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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

Instructions

  • Tips

    • Serving Suggestion: This creamy chicken dish pairs perfectly with anything bright, fresh, and green. Try cutting a small broccoli crown (8-10 ounces) into bite-size florets (4-5 cups) and steaming them for a simple side.

  • Step 1

    In a 3-quart saucepan, combine the rice, water, and 1/2 package of the ranch dressing mix. Bring to a boil and adjust the heat to a simmer. Cover the pot and cook for 15 minutes. Turn off the heat, lay 2 stacked paper towels on top of the pot, and cover again. Leave for 10 minutes while you cook the chicken.

  • Step 2

    Set the chicken breasts between 2 layers of plastic wrap. With a rolling pin or mallet, gently pound the thicker end of each breast until it is 1/2 inch thick. Brush each breast with olive oil and sprinkle lightly with salt and pepper.

  • Step 3

    In a large (12-inch) nonstick skillet, place the oiled breasts smooth side down. Set the skillet over high heat. When the chicken starts to sizzle, cook for 2 minutes, or until lightly browned. Flip the breasts over and cook for an additional 1 minute. Transfer them to a plate (they will not be fully cooked).

  • Step 4

    Turn the heat to medium-low. Whisk the soup, milk, and remaining ranch seasoning in the skillet until smooth. Bring to a simmer. Add the chicken breasts. Cover the pan and cook for 4 minutes, or until the thickest part of the chicken breast registers 165° F.

  • Step 5

    Set the chicken aside on a plate. Whisk the sour cream into the sauce. Return the chicken to the pan and turn it in the sauce.

  • Step 6

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

  • Step 7

    Fluff the rice with a fork and fold in 3 tablespoons of the herbs. Sprinkle the remaining herbs over the chicken in the skillet. Serve the chicken with the rice.

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Calories 582
Total Fat 12 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 129 mg
Sodium 1157 mg
Total Carb 67 g
Dietary Fiber 1 g
Sugar 3 g
Protein 46 g
Vitamin D 3 %DV
Calcium 8 %DV
Iron 22 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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