Recipe inspired by:


  • 4 skinless boneless chicken breasts
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tbsp olive oil
  • 1 1/8  Cup chicken broth
  • 1/4 Cup finely chopped onion
  • 1 package The Pantry Club® Buffalo Bleu Gourmet Dip Mix
  • 3 Tbsp heavy cream
  • 2 Tablespoons unsalted butter, cubed
  • optional: lime wedges and more cilantro for garnish, steamed asparagus for serving


Preheat oven to 375°F.

Pound the chicken breasts to tenderize them and to make their thickness even so they will simultaneously cook through. Sprinkle each pepper.

In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil.

Remove skillet from heat and add the broth, chopped onion and dip mix. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Gently bring to boil, uncovered for 10 minutes or until the liquid is reduced to around 1/4 cup.

Reduce heat to low, then add the cream and butter. Stir until butter has melted.

Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.