There’s really no explaining how good this dish is unless you try it. Chicken that’s lightly breaded in ranch dry mix and fried to golden-brown perfection, then served along with a chipotle black bean ranch gravy?? Yes, please, and keep it coming.
But really, while the chicken speaks for itself, it’s that creamy, gravy-esque sauce that we really want to shed some light on. Starting with a roux-based gravy, we add chopped up chipotle chiles and more ranch mix to the gravy, before adding in beans and corn, topping everything off with a dash of heavy cream. You guys, this stuff is GOOD. Douse the chicken in this creamy sensation and call it a day. You won’t regret it!
Chipotle Ranch Chicken Skillet
4-6
45 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 (0.4 oz.) packet dry ranch dressing mix
- 3 cloves garlic, minced
- vegetable oil, as needed
- kosher salt and freshly ground pepper, to taste
- Sauce:
- 1 1/2 cups heavy cream
- 1 1/4 cups milk
- 1 (0.4 oz.) packet dry ranch dressing mix
- 1 cup black beans, rinsed and drained
- 1 cup corn, rinsed and drained
- 1/3 cup chipotle chiles in adobo sauce
- 1/4 cup low-sodium chicken broth
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- fresh cilantro, garnish
- bacon, cooked and crumbled, garnish
Preparation
- Season chicken breasts generously with salt and pepper.
- Combine flour and dry ranch dressing in one shallow bowl, and mix together. Season with salt and pepper.
- In a second bowl, whisk together eggs and garlic.
- Heat 2 tablespoons vegetable oil in a large pan or skillet over medium-high heat.
- Dip chicken breasts in garlic egg wash, then shake off excess and dredge chicken in ranch flour mixture, pressing gently so it adheres.
- Place chicken in hot pan and cook for 4-5 minutes, or until golden brown. Flip and cook for another 4-5 minutes, or until no longer pink. Set aside and cover with aluminum foil.
- Repeat with remaining chicken.
- Use a paper towel to mop up remaining oil in skillet, then melt butter over medium heat. Whisk in flour to create a roux, cooking for 2-3 minutes, or until smooth and paste-like.
- Pour in heavy cream, milk and chicken broth, and stir until smooth. Add chipotle chiles and ranch mix to sauce and bring mixture to a boil. Cook for 2 minutes, then reduce heat to low.
- Stir in beans and corn, and simmer for 10 minutes. Taste and adjust seasoning, if necessary.
- Return chicken to sauce, then serve hot, garnished with fresh cilantro and crumbled bacon.
Recipe adapted from Chef In Training
SKM: below-content placeholderWhizzco for CRH