I have been compensated by QVC for this post, but as always, all thoughts and opinions are my own!
This chicken & ranch skillet is one of the best family friendly recipes I have ever come across. It can be daunting to find dishes that your entire family will devour and I can promise you that kids LOVE this. So many of you have used this recipe and it has become a daily rotation in your home as well. I’ve been making this for a solid 9 months now and I have changed up a few things here and there so I wanted to update the recipe here!
Chicken & Ranch Skillet
Packed with protein, brussel sprouts and whole grain rice, this skillet meal is easy to make for busy moms on the go! You can make it even quicker if you pick up a rotisserie chicken at the grocery store instead of making your own! I made it myself and it was still very quick and easy! Better yet, if you have frozen chicken breasts at home, throw them in the crock pot with some ranch seasoning in the morning and then it will be ready by dinner time!
Before I hop into the recipe for you guys, I just wanted to tell you about this AMAZING deal from QVC on my Le Creuset skillet! I have NEVER seen the price this low – on sale for $99 (down from $185) and comes in a ton of colors! Scoop it up for yourself or as a gift! I love the classic white bottom since it goes with everything but they come in some beautiful vibrant colors as well! Scoop it up here!
Prep Time 10 min Cook Time 30 min
4 slices bacon
1 – 1.5 lbs chicken breasts
1 lb brussels sprouts
1 lb broccoli crowns
1 Tbsp avocado oil or olive oil
1 tsp minched garlic
2 cups of cooked rice
1 tsp dried parsley
1 tsp onion powder
1/2 tsp garlic powder
1/2 teaspoons dried dill
1 teaspoon dried chives
1/4 tsp mustard powder
1/4 teaspoon black pepper
1/2 tsp sea salt
Trader Joe’s Sriracha Ranch dressing (for adults)
Preheat the oven to 375 F.
Cut the stems off the brussels sprouts and cut them in half. In a medium-sized bowl, toss the sprouts with 1 Tbsp avocado or olive oil, garlic, and a small pinch of salt. Spread them evenly on a large baking sheet.
Place sprouts in the oven and roast for 25 minutes, until crispy.
While brussels are roasting, pat the chicken dry. Cut it up into bite-sized pieces and set aside. (hint: we just grab a rotisserie chicken from the grocery store to save time)
Heat a skillet over medium heat. Once hot, cook your bacon for about 3 minutes per side until slightly crispy. Or you can throw the bacon in the air fryer, which is what I did! Once bacon is done, pat dry and cut into small pieces and set aside.
With the cast iron still hot, add your chicken in a single layer and cook thoroughly.
Once done, turn the heat down on the cast iron to medium-low and add your brussels sprouts, cooked rice & bacon back to the skillet, along with the garlic and all the ranch seasoning.
Stir lightly with a spoon, so the seasoning gets all over. Warm together for about 5 minutes on medium-low heat.
Drizzle (or slather) ranch dressing on top!
As mentioned in the recipe, I got the Sriracha Ranch form Trader Joe’s to put on top of mine (and my husbands) and it’s SO killer good. Seriously, I am obsessed with meal.
Hope you enjoy!