Ranch Chicken Breast
This ranch chicken breast is an easy ranch chicken recipe featuring juicy chicken marinated in a flavorful buttermilk chicken marinade. Perfect for a quick ranch chicken dinner, you'll enjoy these healthy cooked chicken breasts any night of the week.
Ingredients
- 1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts (2 large)
- 3 green onions
- 3/4 cup low-fat buttermilk
- 3 cloves garlic, minced
- 2 tablespoons vegetable or avocado oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup mayonnaise (optional)
Instructions
- Prepare the chicken breasts: Slice the chicken breasts horizontally to create 4 cutlets. Pound each cutlet gently between parchment paper until they’re 1/4-inch thick. Place the chicken in a gallon-sized zip-top bag.
- Make the marinade: Thinly slice the green onions, keeping the dark green parts aside for garnish. Blend the white and light green parts with buttermilk and garlic in a small blender or food processor until smooth. Reserve 3 tablespoons of marinade, then add the rest to the bag of chicken. Seal and coat the chicken evenly. Marinate in the fridge for at least 30 minutes or up to 8 hours.
- Cook the chicken: Heat a cast iron skillet over medium heat and add the oil. Shake off any excess marinade from the chicken before placing it in the hot skillet. Discard the used marinade. Season with salt and pepper and cook for 5 minutes on one side until golden brown. Flip and cook an additional 2-4 minutes, or until internal temperature reaches 165°F.
- Optional–Make the sauce: Mix the reserved marinade with mayonnaise, salt, and pepper. Serve this creamy sauce alongside the chicken, garnished with sliced green onions.