Description
This seasoned diced chicken is juicy, flavorful, and perfect for meal prep, salads, wraps, or quick dinners. Cooked with ranch seasoning, garlic, and herbs, it comes together fast in one skillet.
Ingredients
- 2 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons ranch powder mix
- 3/4 teaspoon salt
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
Instructions
- In a large bowl, combine the ranch powder mix, minced garlic, oregano, salt, and black pepper.
- Add the cubed chicken and toss until evenly coated with the seasoning mixture.
- Heat a large skillet over medium-high heat and melt the butter.
- Add the chicken in a single layer, cooking in batches if necessary to avoid overcrowding.
- Cook for 3-4 minutes until lightly browned on the bottom, then flip and cook another 3-4 minutes until golden brown and cooked through to an internal temperature of 165°F.
- Remove from heat and allow the chicken to rest for a few minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months.
- To reheat, thaw overnight in the refrigerator or warm directly from frozen in a skillet with a splash of broth or butter.
Notes
- Cook the chicken in batches for the best browning and texture.
- This chicken works well for salads, wraps, rice bowls, and pasta dishes.
- Use homemade ranch seasoning if preferred.
- Store portions in freezer-safe bags for quick meal prep options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 115 mg
