Ranch Chicken with Herby Cream Sauce

Tips

• Serving Suggestion: This creamy chicken dish pairs perfectly with anything bright, fresh, and green. Try cutting a small broccoli crown (8-10 ounces) into bite-size florets (4-5 cups) and steaming them for a simple side.

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.