Skillet Chipotle Ranch Chicken
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!
Servings 5
Ingredients
- 5 boneless skinless chicken breasts
- 4 Tablespoons vegetable oil
- 1 packet ranch dressing mix dry
- 1/2 cup flour
- 2 eggs
- 3 Tablespoons minced garlic
- 1 teaspoon salt
Chipotle Ranch Gravy
- 1/4 cup butter
- 1/4 cup flour
- 2 cups heavy cream
- 2 1/2 cups milk
- 1/2 cup chopped chipotles I use La Costena in adobe sauce
- 1 chicken bullion cube crushed
- 1 packet ranch dressing mix dry
- 1 cup frozen corn
- 1 cup black beans
- 1/4 cup cooked and chopped bacon for garnish
- 3 Tablespoons chopped cilantro for garnish
Instructions
- Mix ranch and flour together on a large plate and set aside
- Mix eggs, garlic, and salt together. Set aside.
- In a large skillet heat oil to med high heat.
- 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 10 minutes or until it is done and cooked through, flipping again half way through.
- Remove chicken from skillet and set aside. Cover with foil to keep warm.
Chipotle Ranch Gravy
- 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.
- Add the chicken back to the gravy and garnish with bacon and cilantro.
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!