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Overhead shot of a cast iron skillet filled with ranch chicken bites with a silver spatula in the pan with the chicken

10 Minute Ranch Chicken

Easy ranch chicken bites are the perfect 10 minute meal idea! This simple recipe pairs well with any sides and only has a few ingredients! Perfect for weeknight meals or meal prep this ranch chicken recipe is gluten free, keto, low carb, paleo and Whole30 friendly!
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Course: dinner
Cuisine: American
Keyword: ranch chicken, Ranch chicken bites, Skillet ranch chicken
Prep Time: 2 mins
Cook Time: 10 mins
Total Time: 12 mins
Servings: 4 servings

Recipe Video

Ingredients

Instructions

  • Start by adding a gallon sized ziplock bag to a large bowl (to help the ziplock back stay upright). Open the ziplock bag so you can easily add the chicken. 
  • Cut the chicken breast (or tenders) into bite size pieces. I use kitchen shears for this. Add the chicken to the ziplock bag.
  • Once the chicken is cut, add the garlic olive oil, apple cider vinegar and spices. Seal the ziplock bag and shake it well to distribute the spices.
  • If you have the time, it’s best to marinade the chicken for at least 20 minutes (up to 8 hours)
  • After marinating, preheat a cast iron skillet or stainless steel pan over medium heat.
  • Once the pan is hot, add the chicken and let it cook for 5 minutes without touching it. 
  • After 5 minutes use a spatula and move the chicken around to the other side. Cook again 5 more minutes stirring occasionally. 

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Notes

  • If you don’t have chicken breast you can also use chicken tenders, turkey breast, boneless skinless chicken thighs. Just know that the chicken thighs might take an extra minute or two to cook.
  • If you don't want to make your own ranch seasoning, you can use 2 tablespoons of your favorite dry ranch seasoning
  • Store in the fridge for up to 3 days in an airtight container!

Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 257
Fat 11g
Protein 36g
*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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