dijon ranch chicken

If you knew me back when I first started college then you know what chicken dish this is. You’re probably laughing right now too. This Dijon Ranch Chicken with Pasta was a household favorite of mine. In fact, I made it every single week.

When I started college, that was when my interest in cooking began. For me, making chicken was a great place to start. My mom used to have this Williams Sonoma cookbook that had a dish very similar to this one and it caught my eye. I made it once and fell in love. I enjoyed it so much, that every single week, I offered to cook for my family and this would be the dish I would make. Needless to say, they got sick of it because I made it ALL THE TIME.

It’s still a running joke in my family because I’ve come a long way from my dijon ranch chicken days and can now cook a variety of other exciting things. But this dish will always have a special place in my heart. A few weeks ago, I started craving it (mind you, I haven’t had it in about 8 years since I moved to Texas) and decided to make my own “cleaner” version of it.

So here you have it, my Dijon Ranch Chicken with Pasta. It’s gluten-free and made with a ton of fresh herbs like tarragon and chives. That dijon gives it a good kick at the end of each bite. Hope you enjoy it as much as I did. It’s truly a spectacular flavorful dish.

dijon ranch chicken

Dijon Ranch Chicken and Pasta

This Dijon Ranch Chicken and Pasta is a classic family dinner packed with healthy ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 10 Chicken Tenderloins or 4 Chicken cutlets or breast any cut will do
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • 1 tbsp chopped tarragon
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • olive oil for searing
  • 2 tbsp ghee
  • Box Jovial gluten-free pasta
  • Sauce
  • 1/3 cup Tessames Whole 30 ranch
  • 1 1/2 tbsp dijon mustard
  • 1/4 cup white wine plus 1 tbsp (drinking wine not white wine vinegar)
  • 3 tbsp chicken broth

Method
 

  1. Boil and salt the pasta water and cook pasta according to the package. Once cooked, drain the pasta and add the ghee and part of the herb mixture.
  2. Season the chicken with salt, pepper, onion, and garlic powder. Set aside.
  3. In a large skillet, add olive oil. Once the pan is nice and hot, add the chicken and sear for 3-5 minutes per side (longer for chicken breasts). Remove cooked chicken and set aside
  4. In the same skillet, add 1/4 cup of white wine and the broth and scrape the chicken bits with a wooden spoon. Cook down the sauce for about 4 minutes.
  5. In a small bowl, add the ranch, mustard, and remaining 1 tbsp white wine. Mix and set aside.
  6. Once the sauce in the skillet is cooked down, add it to the ranch and dijon mix. adjust seasoning to your preference.
  7. Add the pasta to your plate. Top with chicken and add that dijon ranch sauce. Top with remaining fresh herbs. I served mine with a side of steamed asparagus, but you can add whatever greens you prefer.
  8. Enjoy