Seasoned Diced Chicken
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!
Servings: 8 servings
Calories: 189kcal
Ingredients
- 2 1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 2 tablespoons ranch powder mix see recipe notes
- 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.
Video
Notes
See our HOMEMADE RANCH DRESSING MIX RECIPE or use your favorite store-bought dressing mix.
Storing Leftovers:
Refrigerator:
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.
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
Calories: 189kcal | Carbohydrates: 1g | Protein: 30g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 405mg | Potassium: 540mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg