Ranch Chicken Skillet

Healthy Ranch Chicken Skillet

One skillet meals are my favorite and this one is being added to ‘the list’ at our house. 🙂 It is something a little different, the spices/seasonings are different than my normal go-to, but we liked it a lot! It was EASY to make, clean and 21 Day Fix Approved, of course! My Healthy Ranch Skillet did not disappoint in regard to time, taste and clean up!

Ranch Chicken Skillet Ranch Chicken Skillet
Ranch Chicken Skillet Ranch Chicken Skillet Ranch Chicken Skillet Ranch Chicken Skillet

Healthy Ranch Chicken Skillet
Serves 4
A flavorful, healthy and simple meal! The flavor was different than my usual blend of spices and we really enjoyed it! I really love skillet meals and this one will be happening again!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 2 tsp olive oil
  2. 1 pound thin sliced chicken breasts, cut into bite sized pieces
  3. 1/2 red onion, chopped
  4. 1 red bell pepper, chopped
  5. 1 green bell pepper, chopped
  6. 1 large zucchini, chopped
  7. 1/2 can black beans, drained and rinsed
  8. 1/2 cup instant brown rice (uncooked) OR 1/4 cup quinoa, rinsed (uncooked)
  9. 1 can fire roasted diced tomatoes, undrained
  10. 1/2 cup low sodium chicken broth
  11. 1 cup cheddar cheese, shredded
  12. Fresh cilantro, for garnish
Ranch Seasoning
  1. 1 tsp Dill
  2. 1 tsp garlic powder
  3. 1 tsp onion powder
  4. 1 tsp dried minced onions
  5. 1 T parsley
  6. 1/4 tsp black pepper
  7. 1/2 tsp sea salt
  1. In a 12" skillet, heat oil on medium high. Add chicken, onions and ranch seasoning blend. Saute and stir often for 2 minutes.
  2. Stir in bell peppers, zucchini, beans, tomatoes, rice and chicken broth. Bring to a boil, then cover. Simmer on low for 5 minutes or until chicken is no longer pink in the center and rice is tender.
  3. Sprinkle cheese evenly over skillet, cover and let stand for 5 minutes, until liquid is absorbed.
  4. Top with Cilantro and serve!
21 Day Fix Counts
  1. 1 serving= 1/4 of the skillet!
  2. 1 Red, 1 Blue, 1 Yellow, 1 1/2 Green
Adapted from Well Plated by Erin
Fit Mom Angela http://www.fitmomangelad.com/


  1. Gail Uminger

    Love the chicken ranch skillet!

    1. Angela Dimitrelias

      YAHOO!!! So happy you love it, Gail!

  2. Dana Kenney

    This recipe is ah-mazing! It served 2 meals for my husband and me and was better warmwd up the second day. We added some hot sauce on top for a little Mexican flare. Thank you for posting a ton of great recipes!

    1. Angela Dimitrelias

      You are SO welcome! Thank you for taking the time to let me know! I am so happy you enjoyed it! 🙂 xoxo, Angela

  3. Val

    Wow! That’s delicious! Made it tonight and my family loved it! Thanks for sharing! Your “ranch” mix is so yummy, I can’t wait to put it on other things.

    1. Angela Dimitrelias

      Absolutely! I am so happy you enjoyed it! Thank you for letting me know! 🙂

  4. Allysa

    Do you happen to know/have a measurement for 1/4 of the skillet? I’m going to double this to have leftovers, and feeding the rest of family so it will be tough to guess at the portion of the skillet I end up having left over.

    1. Angela Dimitrelias

      Hi Allysa! I am not absolutely certain? I would guess 1 1/2 cups?? 🙂

  5. Ashlee

    Is there any way to know the calorie count on a serving?

    1. Angela Dimitrelias

      Hi Ashlee! I don’t currently have a nutrition breakdown for my website – maybe soon! I also don’t count calories, I count containers since I am doing the 21 Day Fix/Hammer and Chisel programs with the container system. 🙂

  6. Sara

    Sounds delicious; Can’t wait to make it! How would it alter the containers if I omitted the beans? (Not my fave!!)

    1. Angela Dimitrelias

      Hi Sara! If you wanted to sub in rice for the beans, you could do that without affecting the counts. If you remove the beans, just take out the yellow! 🙂 Enjoy!

  7. Allysa

    This was seriously so good! I made some extra chicken with the seasoning and it’s fabulous as well. Thanks for sharing!

    1. Angela Dimitrelias

      I am so happy you enjoyed it! 🙂 Thank you for taking the time to let me know! 🙂

  8. Michelle

    Do we use the whole thing of seasoning? Or does that leave some leftover?

    1. Angela Dimitrelias

      You will use the whole thing. 🙂

  9. Cindy

    I have some Hidden Valley Ranch seasoning & salad dressing mix that I wanted to use instead. What would the measurement be in that? 2 1/2 T ?

    1. Angela Dimitrelias

      Hi Cindy – Yes, I believe it is about 2 1/2 T.

    2. Amanda

      How did it turn out with 2 1/2 T of the hidden valley seasoning? I’m wanting to do the same!

  10. Tracey

    What 21 Day Fix Containers does this use?

    1. Angela Dimitrelias

      Hi Tracey! 1 serving= 1/4 of the skillet — 1 Red, 1 Blue, 1 Yellow, 1 1/2 Green

  11. Peggy & Michael Bowie

    Hi, Angela – We made Ranch Chicken Skillet dinner this weekend. It’s DELICIOUS! a mouthful of healthy ingredients with the perfect touch of seasoning. It wins a top prize in our list of favorites. Can’t wait to try more of your menu items. I scan many health & Beach Body blogs … Yours is the Best! Love your high energy coaching, parenting & cooking style. All the best, Peggy

    1. Angela Dimitrelias

      Aw, thank you Peggy! 🙂 I am so happy you and Michael enjoyed it! 🙂 It is a favorite here at our house, too! 🙂 Thanks so much for sending such a sweet note! xoxo Angela

  12. Susan

    This was fantastic! Looking forward to having it again tomorrow. Thanks for another great recipe!

    1. Angela Dimitrelias

      I am so happy you enjoyed it! Thank you for letting me know! 🙂

  13. Dawn

    Is there a way to find the nutrition facts per serving in this recipe? And how much exactly is a serving size?

    1. Angela Dimitrelias

      Hi Dawn! I don’t currently have a nutrition chart for my recipes because I count containers on the nutrition/fitness program I am doing. This meal is 1/4 of your skillet. 🙂


  14. Is there a substitute for the sun dried tomatoes? I couldn’t find the ones that you were talking about in the produce section. I was only able to find the kind in the jars with oil.

    1. Angela Dimitrelias

      The fire roasted tomatoes? At my store, they are with the other canned tomatoes. 🙂

  15. Jen

    Do you think this would work in a crock pot?

    1. Angela Dimitrelias

      I would think so – I would not cut the chicken up because I find chicken dries out so quickly in a slow cooker. Make sure there is enough liquid to cook the rice. 🙂

  16. Katie

    This was so good!! My husband is a tough critic and he said this was a keeper. Thank you and I look forward to trying out your other recipes!

    1. Angela Dimitrelias

      That is awesome! 🙂

  17. Noelle

    Wow! This was so good! I love skillet meals and have never thought to do a ranch version. Everyone loved it! Husband had thirds and all children are happy. Going into my rotation for sure. Thanks!

    1. Angela Dimitrelias

      Thats awesome!! 🙂 I am so happy it was family approved at your house too!


  18. Trina

    Don’t suppose you know measurement of tomatoes? Big or little can?

    1. Angela Dimitrelias

      14.5 oz can! sorry about that!

  19. Julie

    Hey! Can you explain how you came up with those container counts? Shouldn’t there be some blue in there because of the cheese? This looks delicious and can’t wait to try it. The counts just seemed different to me than what I was imagining.


    1. Angela Dimitrelias

      Hi Julie! It’s one of our favorites! There is a blue container accounted for in the container counts at the bottom of the recipe. 🙂

  20. Julie

    Ha wow! Apparently I read that and it just didn’t sink in! Thanks 🙂 It was delicious! We had it for dinner tonight. I had to drain extra liquid though because it wouldn’t soak up, and I even had added a little extra rice. Still tasty though!

  21. Amy Mekemson

    I read somewhere tomato sauce and salsa were purple. So I’ve always thought Cannes diced tomatoes are a purple as well?
    I’m going to try to modify this to make it vegetarian. I think it should work easy enough!

    1. Angela Dimitrelias

      Hi Amy! When they first published the nutrition plan, they listed tomato sauce as a purple because they meant marinara sauce which, for convenience, many people purchase it at the store in the jar and MOST marinara sauce has some added sugar. If your tomato sauce AND tomatoes have no added sugar, I measure in a green container.

  22. Amanda Attaway

    Hi! Making this tonight. Do we have to count one of our teaspoons for this?

    1. Angela Dimitrelias

      I did not – You could count as 1/2 spoon – I really just used it so my chicken wouldn’t stick to the pan. 🙂

  23. Kylee

    Perhaps I did something wrong but it was very watery… Any suggestions?

    1. Angela Dimitrelias

      Sometimes, they inject chicken breast with broth/liquid which could be the extra source of liquid. If you use the same kind of chicken next time, gauge how much liquid is in the pan prior to adding the uncooked rice and chicken broth. 🙂

      1. shellbeee

        so in this situation (because it happens to me also) do you just take all the liquid out before adding the uncooked rice/quinoa and chicken broth?

        1. Angela Dimitrelias

          Ok – so backing up a bit. I made this dish last week. I cooked the quinoa (rice) separately and added it to the dish. It was MUCH better this way (and a little faster too) I had pre-made that the night before so I just measured it out and added it to the skillet. I omitted the broth when I did it this way.

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