20-Minute Dill Ranch Chicken (Print)

Tender chicken, crisp veggies, and creamy dill ranch sauce make this a fresh, quick option for any night.

# Components:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized strips

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 cup snap peas, trimmed
04 - 1 small red onion, thinly sliced
05 - 1 cup carrots, julienned

→ Dill Ranch Sauce

06 - 1/3 cup ranch dressing
07 - 2 tbsp fresh dill, chopped
08 - 1 tbsp lemon juice
09 - 1 garlic clove, minced
10 - 1/4 tsp black pepper

→ For Stir-Frying

11 - 2 tbsp olive oil
12 - Salt, to taste

# Directions:

01 - In a small bowl, whisk together the ranch dressing, dill, lemon juice, garlic, and black pepper. Set aside.
02 - Heat 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat. Add the chicken strips and season lightly with salt. Stir-fry for 4–5 minutes until golden and just cooked through. Remove the chicken from the skillet and set aside.
03 - Add the remaining olive oil to the skillet. Add the bell pepper, snap peas, red onion, and carrots. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
04 - Return the cooked chicken to the skillet. Pour the prepared dill ranch sauce over the chicken and vegetables. Stir gently to coat everything and heat through for 1–2 minutes. Adjust seasoning if necessary and serve immediately.

# Expert Advice:

01 -
  • Ready in just 20 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect balance of protein and vegetables in one dish
  • Creamy sauce without heavy cream
  • Versatile enough to customize with your favorite vegetables
02 -
  • This recipe comes together very quickly once you start cooking so have all ingredients prepped before heating the pan
  • The dish contains approximately 280 calories per serving making it perfect for a balanced meal
  • Leftovers store well in the refrigerator for up to 3 days
  • Can easily be made gluten free by checking your ranch dressing label
03 -
  • Cut all vegetables and chicken to similar sizes for even cooking
  • Don't overcook the vegetables they should remain slightly crisp
  • For meal prep divide into individual containers with rice on the bottom and stir fry on top

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