As a kid growing up I used to always want my mom to make dishes like this one.
Chicken in a creamy RANCH sauce over rice… welcome to flavor town.
Unfortunately, my mom was an extreme health freak and dishes like this one just seemed far too naughty.
As an adult, I shared my mother’s sentiments and felt like the only way to make something like this was with canned soups and packages of MSG. Not the case.
Each ingredient in this dish is pronounce-able, and not one ounce of flavor is spared! This particular recipe is adapted from Life in the Loft House.
Okay, let’s do this!
First, lets make our (no preservative) “ranch” seasoning. The recipe below only calls for 2 TB of this mix. Store the remainder of the mix in an air tight container and use to make fresh ranch dressing.
In a deep pan or dutch oven, start by heating two tablespoons of olive oil over medium high heat. Salt and pepper 4 chicken breasts with 1 tsp of Kosher salt and 1/2 a tsp of pepper on each side. Sauté the chicken in the oil.
Let the chicken cook for 3 – 4 minutes each side until lightly browned. Remove chicken to a plate.
In the same pan, turn the heat down to medium and then add one more tablespoon of olive oil. Add the chopped onions, celery and garlic.
Saute the vegetables for 2 -3 minutes until they begin to soften.
Add the baby carrots and potatoes and season the vegetables with 1 tsp Kosher salt and 1/2 tsp black pepper.
Toss the vegetables together and cook for another minute or two.
Add 2 TB of flour to the vegetables.
Stir the vegetables in the flour so they are coated.
Cook for another minute and then pour in the cup of chicken stock. Bring the sauce to a simmer while stirring so that it begins to thicken.
Add the cup of milk and 2 TB of the “ranch” mix.
Again, bring the mixture to a simmer and allow it to thicken for a minute or two. Add the chicken and chicken juices to the sauce and vegetables.
Cover and turn the heat to medium-low. Allow the chicken to cook in the sauce for 25 minutes. This is what it should look like at the end.
After 25 minutes, remove the chicken from the pot and set aside.
In a small bowl add the softened butter and remaining 1 TB of flour. Mix the two together until they form a paste.
Turn the heat up to medium high and allow the sauce to come to a boil. Whisk in the butter and flour mixture and allow the sauce to thicken up again so that it coats the back of a spoon.
Add the chicken back in and bathe it in the sauce. The chicken would also be good cut into chunks and added back into the sauce. Before serving TASTE the sauce for seasoning. I added another tsp of Kosher salt at the end. With sauces, you want them to be heavily seasoned.
Spoon the brown rice into a bowl or onto a plate and serve the chicken with a good ladle of the sauce.
To be healthy, I served this with an arugula salad on the side.
- Dry "Ranch" Mix
- 1/2 TB black pepper
- 2 1/2 TB dried parsley flakes
- 3/4 tsp Kosher salt
- 1 TB garlic salt
- 1 1/2 TB garlic powder
- 1 1/2 TB onion powder
- 3/4 tsp dried dill weed
- 4 boneless, skinless chicken breasts
- 3 TB olive oil, divided
- 1/2 medium yellow onion, chopped
- 1/2 cup celery, chopped (about two stalks)
- 3 cloves garlic, minced
- 2 cups baby carrots
- 10 baby dutch potatoes, washed and scrubbed
- 3 TB flour, divided
- 1 1/2 cups chicken stock
- 1 1/2 cups milk
- 2 TB dry "ranch" mix
- 2 TB butter, softened - organic if possible (organic butter actually has lots of added health benefits)
- 4 tsp Kosher salt, divided (sounds like a lot but this makes a big pot of chicken and sauce)
- 2 tsp Fresh ground black pepper, divided
- Cooked brown rice or quinoa, optional (I liked this dish better over quinoa)
- Salt and pepper chicken generously.
- In a deep pan or dutch oven, heat 2 TB of olive oil over medium heat and brown chicken breasts on both sides (about 3 - 4 minutes each side). Remove the chicken to a plate.
- In the same pot, saute the onion, celery and garlic for 2 -3 minutes until they begin to soften. Add the baby carrots and potatoes and season with 1 tsp of salt and 1/2 tsp pepper. Cook for a few minutes longer.
- Add 2 TB of flour to the vegetables and stir so the vegetables are coated in the flour. Cook for about a minute and then pour in the cup of chicken stock. Bring the stock to a simmer so that it begins to thicken. Add the cup of milk and 2 TB of "Ranch" mix.
- Bring the sauce to a simmer and allow it to thicken up. Add the chicken and juices on the plate. Cover and cook on medium-low for 20 - 25 minutes or until the chicken is cooked through.
- Remove the chicken to a plate. Mix 1 TB of flour with the softened butter until they form a paste. Turn the heat to medium and whisk the butter mixture into the sauce so that it gets very thick. Add the chicken back into the sauce to coat and then serve with sauce and vegetables. Enjoy!
- The last step is optional; however the sauce tends to thin out a bit in the cooking process and will not serve as well if not allowed to thicken. If you would prefer not to use the additional butter and flour mixture, turn the heat up to medium-high and allow the sauce to boil for a few minutes until thickened.