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 and Pasta
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
Instructions
- 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.
- Season the chicken with salt, pepper, onion, and garlic powder. Set aside.
- 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
- 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.
- In a small bowl, add the ranch, mustard, and remaining 1 tbsp white wine. Mix and set aside.
- Once the sauce in the skillet is cooked down, add it to the ranch and dijon mix. adjust seasoning to your preference.
- 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.
- Enjoy