Creamy Chicken Skillet


I’m feeling chatty today. You’ve been warned… 

Goodness gracious almighty! Is it just me or are the holidays coming up on us faster than a freight train? At first I was trying not to mention them on Southern plate because, you know, there are holiday police out there waiting to pounce if we mention the holidays “too early”, but then my mother called this morning and said “You know our Thanksgiving is this coming Sunday” and I just had to blink.

So I’m just gonna come on out with it and tell ya – My house is decorated for Christmas and I’m thrilled to death. I know, some of you are thinking “But Thanksgiving is first! You can’t decorate until after Thanksgiving!” Well that all depends on what you’re giving thanks for. The thing I’m most thankful nowadays is the entire meaning behind Christmas, and I’m thankful for that with every breath I take, so what better to give thanks for at Thanksgiving than the meaning of Christmas? ~grins~ Ya just gotta decorate for that… 

My in laws came to visit this past weekend so they could attend my Holiday Cooking Show (I’ll post a recap of that with photos soon!) and while they were here, we put up all of my Christmas decorations.

Is it too early to decorate? Not for me! I’m in the Christmas spirit 365 days a year so getting to take off my hat and let my elf ears show is always a welcome change. So I had my mother and father in law were here for a whole weekend. I’d been traveling some, under the weather for a while, and kinda feeling snowed over with all the work I had on me and I thought “HEY! They can help me with the Christmas decorations!”

With all of us working together we got the halls decked and trees trimmed in no time flat. I was on a roll so to top it off I even made Christmas cookies and the kids had a wonderful time decorating them with their grandparents. We had a great weekend before the folks had to head back to Georgia and we would have missed out on all of that had I stuck to any one person’s plan or ideal time frame as to when holiday activities should happen.

We even got the lights up on the house, so I can heave a sigh of relief that we got through one more year without my husband falling off the roof – I always worry about that. Now little Teaaspoon (our kitten) is enjoying the wonder of a Christmas tree. We have yet to explain to her that it isn’t her personal chew toy or kitty winter wonderland themed obstacle course. I think we need to post before and after pics of our trees when we have cats…

Speaking of trees, we got a new tree this year. It is somewhat smaller, not as big in girth, but still pretty tall and just fits in our den a little better. I went all over tarnation looking at trees before settling on this one. It came from Hobby Lobby (oh my, they have beautiful trees). The display model was on a revolving base and it was just beautiful. I had every intention of getting that base until I found myself gazing at the tree on my third visit to the store standing next to a sweet lady who said “I sure do love that base, but my cats would have fits”. She had a point ~Watches at Teaspoon eyes a sparkly ornament hanging just out of her reach…~

Artificial tree? Yup, it sure is. I’ve always loved real Christmas trees but the winter before I started college (when I was 23) I was in the midst of a mad dash to make as much money as I could in order to make it through my first semester and took an evening and weekend job at a Christmas tree farm. I worked in a credit union during the day and then headed out to Greenbriar, Alabama to hand out saws and explain the finer points of tree cutting for all of the days leading up to Christmas. I’ve never been so cold for so long in all of my life. Just looking at a live tree now makes me want to find an electric blanket and a few more pairs of socks. As a result, I’m one of the few people whose heart (and toes) feels considerably warmer around an artificial pine :)

So as we head on into the final stretch before Thanksgiving, I thought I’d bring you a quick and easy skillet supper. This is one of those meals that just makes your stomach feel good when you eat it. I could eat this every day of my life and be happy as a lark so I hope you get to try it soon. My son was feeling under the weather when I made it yesterday and I took him a plate and said “Here baby, try to eat this.” He saw what it was and said “Don’t you worry one bit Ma, I’ll SURE be eating all of that!”

**Note: To make this vegetarian, just use cream of celery soup in place of the cream of chicken and ask your hens to lay off the worms before their “big day”.

Just kidding…:)


You’ll need: Chicken breasts, a can of cream of chicken soup (I’m using fat free*), a package of ranch dressing mix (dry), a bag of frozen vegetable blend (your choice), and some egg noodles.

You’re also going to need a little bit of milk, just 1/2 a cup.

I forgot to put that in the photo because … well when the day arrives that I only have to think about one thing at a time I’m just sure I’ll remember to put everything in the photo them. Unfortunately that isn’t today and as they say tomorrow isn’t looking good either :).

*Occasionally I grab something like fat free soup just to show y’all that you can use it and it won’t make a difference. If fat free makes you happy or if that is what you have on hand, knock yourself out. It’ll be just as good. If you don’t have fat free, please don’t go out buying it just for this recipe. On a normal day (one in which I was just doing whatever I wanted and not trying to prove a point) I’d just use regular cream of chicken soup.

Place a little bit of oil in the bottom of your skillet and heat over medium heat.

Add your chicken breasts and cook over medium heat, turning as needed, until lightly browned on both sides.

Once your chicken breasts are browned on both sides, add in the cream of chicken soup, dry ranch dressing mix…

and milk.

Stir that up a bit as best you can.

Note: Your chicken breasts won’t be done at this point, just browned on the outside. That is okay because we’re fixin’ to finish cooking them.

This is our chicken with our little sauce we made all stirred up.

Now cover and reduce heat to simmer for about ten minutes, or until chicken is cooked through and no longer pink in the center.

After about ten minutes of simmering this is what you’ll have.

That sauce is absolutely delicious and we’re about to toss some veggies into it to make it even better.

I like the California blend of veggies that has carrots, cauliflower, and broccoli in it but you can go with whatever you like here.

Pour your frozen vegetables into the skillet and stir them up a bit to coat them.

Continue cooking this whole shebang until the veggies are tender.

Creamy Chicken Skillet

Voila! Dinner is done :)

Salt and pepper to taste if you like, but I like it just as it is.

The ranch dressing mix gives it a fantastic, well seasoned flavor and the cream soup and milk join in to make a delicious gravy, perfect for serving over cooked egg noodles.

Creamy Chicken Skillet

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Creamy Chicken Skillet
  • 1 tablespoon oil
  • 1 packet ranch dressing mix
  • 1 bag frozen vegetable blend (I use california style)
  • 1 can cream of chicken soup (I used fat free but either works)
  • ½ cup milk
  • 2-4 chicken breasts
  • Egg Noodles, cooked
  1. Heat oil in large skillet. Add chicken breasts and cook over medium, turning as needed, until browned on both sides.
  2. Add in soup, ranch mix, and milk. Stir well and turn chicken to coat.
  3. Bring to a boil, then reduce heat to simmer.
  4. Cover and continue cooking until chicken is cooked through, about ten minutes.
  5. Uncover and stir in vegetables.
  6. Continue cooking until vegetables are tender, about ten more minutes.
  7. Serve over a bed of egg noodles.

Christmas is not a time or a season but a state of mind.

To cherish peace and good will, to be plenteous in mercy,

is to have the real spirit of Christmas.

~Calvin Coolidge

Towards the end of the week I’ll be giving away an

ENTIRE Set of Calphalon pots and pans!

Be sure to stay tuned to Facebook and Southern Plate for information on when this great giveaway starts!


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  1. Erica C says

    This was tonights dinner… the Hubby loves pasta and I love chicken so I figured it was a good choice. The teenager is scarfing it down as I type…. A-M-A-Z-I-N-G! I used the california veggie blend and although I am not a fan of ranch I did exactly as you instructed and used it. We didn’t have chicken breast on hand so I substituted thighs (as Christy says… you don’t make a trip to the store…. you make it work with what you have) This was wonderful… had I made a double batch it still would have been gone :) Hubby says we may need to make the drive to Alabama just so you can make it for him…. Southern hospitality!!!

  2. Lisa says

    Looks delish! Think it can be thrown in a crock-pot?? Also, hadn’t been to the site in a while…this whole adding recipes to my very own recipe box is genius!! Dare I say more addicting than Pinterest?!?! :)

    • WENDY SMITH says

      Lisa I put the chicken, cream of chicken, and ranch packet in the crockpot. I cook on low for 7 1/2 hours. The last 30 mins I mix in the milk and I use the steamable veggies I have zapped in the microwave. Make sure you drain the water off veggies. Then I pour those in the crockpot switch to warm and let the sauce thicken. I serve mine over rice.

  3. Ruth says

    We absolutely love this recipe! I make mine in the crockpot using frozen chicken breasts. I double the recipe just for the two of us so we’ll have leftovers. My daughter and her husband are eating with us tonight and I’m making this so they will have leftovers to take home. Thanks for all the good recipes!

  4. Lori says

    This is soo good. I stir some cheese and sour cream in mine after the veggies are cooked, and saute some onion with the chcken mixture. : ) Love the easy, yummy one dish meals! I need to make this soon. Thanks for reminding me. And I love your take on decorating early for Christmas. That was a great story.

  5. Sandra says

    I used what I had, so water instead of milk; spaghetti instead of egg noodles; half a pack or ranch mix instead of the whole. The family enjoyed it. It was just enough to break the nightly chicken dinner monotony. I will try it in a slow cooker one Sunday (because Sunday is my chicken and rice day no matter how it’s “fixed”). Thanks for the idea.

  6. ginny says

    My daughter -in -law gave me this web site & I’ going to make some of these receipts as she does a lot of them, soo good. How do I fix meals in a dutch oven as I just got one . thanks you.

    • ginny says


      • says

        You can cook anything in a Dutch oven. The main benefit is that it holds so much and most of them can go from stovetop to oven. I use mine for our daily meals because I can cook in the afternoon, cover it and run errands, and it is still warm when the family gets home since mine is made of cast iron that is coated in porcelain. Check your knob and make sure it is oven safe. It will likely be made of steel or some sort of metal. If not, you can buy a replacement one that is oven safe. Here are two recipes that do exceptionally well in a dutch oven:
        Smokehouse Chicken
        Fuss Free Fried Chicken
        But really any recipe works in these if it is a skillet meal to a meal that you start on the stovetop (browning the meat) and then move to the oven to finish off (like when you turn it into a casserole).
        What kind did you get?

  7. Wendy Smith says

    I love your recipes, and the fact the you can adapt them to what works for you. I work full time 3rd shift and I put the chicken, soup and ranch in the slow cooker. Right before serving I zap some microwave steam veggies and coat in the sauce. I serve mine over rice. My family loves this recipe.

  8. Samantha says

    Hi, Christy. I finally made this dish last night and it was a big hit! So easy and flavorful. It’s definitely going on my regular list of dinners. You wouldn’t believe how many of your meals I make. I just love your site, (and books), and don’t know what I’d do without you!!


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