Ingredients
Equipment
Method
- Pat the cubed chicken dry with paper towels and season lightly with salt and pepper. This helps create a better sear.2 boneless, skinless chicken breasts chicken breasts
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1/2 cup yellow onion, 2 cloves garlic
- Add the seasoned chicken cubes to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides and mostly cooked through. This usually takes about 5-8 minutes.2 boneless, skinless chicken breasts chicken breasts
- In a medium bowl, whisk together the condensed cream of chicken soup, milk, and the entire packet of dry ranch seasoning mix until well combined and smooth. Ensure there are no lumps of seasoning mix.1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup milk, 1 packet (1 ounce) dry ranch seasoning mix
- Pour the ranch sauce mixture over the chicken and onions in the skillet. Stir everything together to ensure the chicken is evenly coated.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 10-15 minutes, stirring occasionally, allowing the sauce to thicken and the chicken to finish cooking through.
- If you’re using cheddar cheese, sprinkle it evenly over the top during the last 2-3 minutes of simmering. Cover the skillet again to allow the cheese to melt into a gooey topping.1/2 cup shredded cheddar cheese
- Once the sauce has thickened to your desired consistency and the chicken is cooked through, remove from heat. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve hot.Fresh parsley
Notes
Storing and Reheating Tips: To store leftovers, allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, freeze for up to 2-3 months. To reheat, warm on the stovetop over low heat, stirring occasionally. Add milk or broth if the sauce is too thick. Microwave individual servings on 50% power, stirring halfway through.
