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Spicy Chipotle Ranch Chicken Skillet

While the chicken speaks for itself, it’s that creamy, gravy-esque sauce that we really want to shed some light on…

There’s really no explaining how good this dish is unless you try it. Chicken that’s lightly breaded in ranch dry mix and fried to golden-brown perfection, then served along with a chipotle black bean ranch gravy?? Yes, please, and keep it coming.

But really, while the chicken speaks for itself, it’s that creamy, gravy-esque sauce that we really want to shed some light on. Starting with a roux-based gravy, we add chopped up chipotle chiles and more ranch mix to the gravy, before adding in beans and corn, topping everything off with a dash of heavy cream. You guys, this stuff is GOOD. Douse the chicken in this creamy sensation and call it a day. You won’t regret it!

Serves 4-6

45 minutes

Rated 5 out of 5
Rated by 1 reviewers
  • 4 boneless, skinless chicken breasts
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 (0.4 oz.) packet dry ranch dressing mix
  • 3 cloves garlic, minced
  • vegetable oil, as needed
  • kosher salt and freshly ground pepper, to taste
  • Sauce:
  • 1 1/2 cups heavy cream
  • 1 1/4 cups milk
  • 1 (0.4 oz.) packet dry ranch dressing mix
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, rinsed and drained
  • 1/3 cup chipotle chiles in adobo sauce
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • fresh cilantro, garnish
  • bacon, cooked and crumbled, garnish
  1. Season chicken breasts generously with salt and pepper.
  2. Combine flour and dry ranch dressing in one shallow bowl, and mix together. Season with salt and pepper.
  3. In a second bowl, whisk together eggs and garlic.
  4. Heat 2 tablespoons vegetable oil in a large pan or skillet over medium-high heat.
  5. Dip chicken breasts in garlic egg wash, then shake off excess and dredge chicken in ranch flour mixture, pressing gently so it adheres.
  6. Place chicken in hot pan and cook for 4-5 minutes, or until golden brown. Flip and cook for another 4-5 minutes, or until no longer pink. Set aside and cover with aluminum foil.
  7. Repeat with remaining chicken.
  8. Use a paper towel to mop up remaining oil in skillet, then melt butter over medium heat. Whisk in flour to create a roux, cooking for 2-3 minutes, or until smooth and paste-like.
  9. Pour in heavy cream, milk and chicken broth, and stir until smooth. Add chipotle chiles and ranch mix to sauce and bring mixture to a boil. Cook for 2 minutes, then reduce heat to low.
  10. Stir in beans and corn, and simmer for 10 minutes. Taste and adjust seasoning, if necessary.
  11. Return chicken to sauce, then serve hot, garnished with fresh cilantro and crumbled bacon.

Recipe adapted from Chef In Training

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