Skillet Chipotle Ranch Chicken
Author: Nikki
A delicious battered chicken recipe with a slight kick from Chipotle seasoning and cool flavor from the ranch! This flavor combo is unbelievable and that sauce is outstanding!
  • 5 boneless skinless chicken breasts
  • 4 Tablespoons vegetable oil
  • 1 package ranch dressing mix, dry
  • ½ cup flour
  • 2 eggs
  • 3 Tablespoons minced garlic
  • 1 teaspoon salt
Chipotle Ranch Gravy
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups heavy cream
  • 2½ cups milk
  • ½ cup chopped chipotles, I use La Costena in adobe sauce
  • 1 chicken bullion cube, crushed
  • 1 package ranch dressing mix
  • 1 cup frozen corn
  • 1 cup black beans, drained
  • bacon for garnish
  • cilantro for garnish
  1. Mix ranch and flour together on a large plate and set aside
  2. Mix eggs, garlic, and salt together. Set aside.
  3. In a large skillet heat oil to med high heat.
  4. Dip chicken in egg mixture. Be sure to coat well. Then dip it again in the ranch/ flour mixture and then place it in the skillet. Cook for 3 minutes on each side. Lower the stovetop heat to medium and cook chicken for another ten minutes until it is done and cooked through, flipping again half way through.
  5. Remove chicken from skillet and set aside. Cover with foil to keep warm.
Chipotle Ranch Gravy
  1. Lightly wipe out the skillet and melt the butter over medium heat. Add flour and cook for 1 minute. Gradually stir in the cream and milk. Stir until smooth. Bring to a boil and then add the chipotles, the crushed bullion cube, the ranch dressing mix, corn and the beans. Cook for 2 minutes on low stirring constantly.
  2. Add the chicken back to the gravy and garnish with bacon and cilantro.
Recipe by Chef in Training at