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This seasoned diced chicken is my go-to meal prep shortcut. Cook once, freeze in portions, and use it all week in wraps, pasta, casseroles, and more!
My Go-To Diced Chicken Recipe
I’m not kidding when I say that I make this chicken at least once a week. What I love about it is that I can use it for so. many. recipes. I will almost always make a double or triple batch so I can save the rest to have a quick protein on hand for later meals. It freezes great so I can just pull it out of the freezer, heat it up in the pan, and add it to just about any recipe. It’s great with our Caesar Pasta Salad, over Fettuccine Alfredo, with Chicken Tacos, in Greek Rice Bowls, or just over a bed of rice with some roasted veggies on the side. The possibilities are truly endless with this chicken, you are going to love it!
🩷 Erica
Key Ingredients
- Chicken: I just use boneless, skinless chicken breasts when making diced chicken. Sometimes I will pound the chicken to an even thickness, this will also help tenderize it before cutting.
- Ranch powder: For the VERY best results I highly recommend just making your own homemade ranch dressing mix. If you do use homemade, cut the salt in the recipe by half because the ranch mix itself is perfectly savory. I always make it in bulk and I am telling you it really is the best (it seriously makes the best ranch dressing ever). If using store-bought, be sure to use a ranch powder that you love. The only store-bought I use is Hidden Valley ranch powder. I haven’t tested this with generic brands so I can’t promise they will taste as good.
- Other seasonings: I also like to add salt, garlic, oregano, and black pepper to season up the chicken. If you have a favorite seasoning, by all means, add some!
- Butter: I like to cook the chicken in butter because nothing beats the flavor of butter in my opinion. You can also use avocado oil or vegetable oil to cook the chicken if you prefer.
Seasoning Variations
I will often half the ranch and then add a teaspoon or two of Kinder’s Buttery Steakhouse Blend to give the chicken more of a buttery/garlicky flavor and it’s fantastic. You can also melt some butter with a clove or two of fresh garlic and toss it with the chicken after cooking to give it more of a buttery flavor.
Another variation I like to do is add the Good Seasons Zesty Italian dry mix instead of the ranch dressing (just one packet) and it gives the chicken a nice, rounded out Italian flavor. Experiment for yourself and find the exact flavor profile that fits you best!
How to Make Seasoned Diced Chicken
- In a large mixing bowl, stir together the ranch powder, dried garlic, oregano, and salt. Add the cubed chicken and toss until all the pieces are evenly coated with the seasoning.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Let the butter melt completely.
- Add the chicken to the skillet in a single layer, working in batches if needed so the pan isn’t overcrowded.
- Cook for 3 to 4 minutes, until the bottoms are lightly browned. Flip the chicken and cook for another 3 to 4 minutes, or until golden and the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before serving.
Storing/Freezing the Leftovers
As I mentioned above, I will often make this recipe in bulk so I can use the chicken for several meals throughout the month. When I double this recipe I can usually get about 4-5 bags of chicken with 2 cups of cooked chicken in each bag. One bag is the perfect amount to use for casseroles or a family-sized salad. That’s 5 full meals where the prep-work is practically done!
To store, allow the chicken to cool completely, then divide into quart-size freezer bags (again, I like to do about 2 cups in each bag so it’s pre-portioned for quick meals). Press out excess air and seal. Label and date each bag then lay flat, they should stack nicely. Refrigerate for up to 3 to 4 days and freeze for up to 6 months. To re-heat, just add the contents of the bag to a non-stick skillet with about ¼ cup of chicken broth and cook until completely heated through.
Frequently Asked Questions
Most recipes call for 1 to 1½-inch cubes. This size cooks evenly, stays juicy, and works well in everything from casseroles to wraps and salads.
Cook the chicken over medium-high heat and avoid overcooking it. Browning it quickly in a hot pan in a little butter will help seal in the juices.
Warm the chicken in a skillet over medium heat with a small splash of broth, water, or butter. Cover the pan while it heats so the steam helps keep the chicken moist.
Recipes Using Diced Chicken
Have you tried this Seasoned Diced Chicken? I’d love to hear what you think! Drop a comment below and let me know how you liked it and what dishes you have made with it! And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍗
Seasoned Diced Chicken
Ingredients
- 2 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons ranch powder mix, see above for homemade mix
- 3/4 teaspoon salt
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
Instructions
- In a large bowl, combine the ranch powder, garlic, oregano, salt, and pepper. Add the cubed chicken and toss until evenly coated.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt.
- Add the chicken in a single layer, cooking in batches if needed to avoid overcrowding.
- Cook for 3-4 minutes until lightly browned on the bottom, then flip and cook another 3-4 minutes until golden and cooked through (165°F).
- Allow chicken to rest for a few minutes before serving.
Storing and reheating:
- Store in an airtight container in the refrigerator for up to 3-4 days or in the freezer in a freezer-safe container or bags for up to 6 months. I like to store 2 cups of chicken in each bag (about 4 servings per bag).To re-heat, thaw overnight in the refrigerator or reheat directly from frozen in a skillet with a splash of broth or butter.
Notes
Allow the chicken to cool completely, then store it in an airtight container in the refrigerator for up to 3 to 4 days. Freezer:
For longer storage, place the cooled chicken in freezer-safe bags or containers and freeze for up to 6 months. I like to portion the chicken into 2 cups per bag, which makes it easy to grab just the right amount for future meals. Press out as much air as possible before sealing and label each bag with the date.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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