Chicken Ranch Dijon

Chicken Ranch Dijon

Abbey Atkinson

"Easy and delicious chicken dish. The tangy sauce flavors the whole dish if desired. Serve over angel-hair pasta and a green vegetable (green beans are a good choice)."
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Ingredients

35 m servings 723 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 723 kcal
  • 36%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1483 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
  2. Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
  3. Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
  4. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
  5. Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 31
  1. 56 Ratings

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Most helpful positive review

My hubby liked this a lot! I made it with the exact ingredients but in a little different proportion plus a little olive oil to mix with the butter when cooking the chicken.. I used a Costco p...

Most helpful critical review

My husband thought this was great. I couldn't eat it. I literally had two bites and couldn't handle the tangyness of the dish. I tasted the sauce after making it (followed the recipe exactly) an...

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My hubby liked this a lot! I made it with the exact ingredients but in a little different proportion plus a little olive oil to mix with the butter when cooking the chicken.. I used a Costco p...

Loved this dish! My husband said this dish tasted great and I could make it anytime. I did tweak it a little since we like bold flavors, I added blackened seasoning to the chicken instead of j...

My husband thought this was great. I couldn't eat it. I literally had two bites and couldn't handle the tangyness of the dish. I tasted the sauce after making it (followed the recipe exactly) an...

I made this recipe without the pasta, just wanting a dressing for the chicken. It was great. This is a simple recipe to adjust according to your taste buds, so keep that in mind when mixing th...

This is a good recipe. I made it as is - more eyeballing the sauce ingredients bc I was using 6 cx breasts and wanted enough sauce. Definitely needed sugar to cut the sour/tangy taste! I thru...

The success of this recipe depends on which ranch dressing you use. Many ranch dressing have way too much "bite" for this recipe. I'll try this again with a much milder ranch. First attempt w...

My husband and I tried this recipe and we loved it. I used home made butter milk ranch so it was to or liking, I agree with sweetening the sauce, rather than sugar I had honey, I also used bl/SL...

When I read the reviews, I was hopeful for this recipe to be a hit at my house. Neither my husband, my 19 year old, my 13 year old, or myself cared for this. Definitely not a repeat recipe at m...

This recipes was delicious! I did cut the Dijon amount in half and I also substituted the white wine with apple juice. Great recipe and we will use again.

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