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!
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.
