Description
Succulent Ranch Chicken Breasts deliver a creamy, zesty twist to classic poultry dishes. Seasoned with tangy ranch mix and baked to golden perfection, these juicy chicken breasts promise a delightful meal that satisfies craving for comfort and flavor.
Ingredients
Scale
Main Protein:
- 1½ to 1¾ pounds (680 to 790 grams) boneless, skinless chicken breasts (2 large)
Seasoning and Flavor Enhancers:
- 3 green onions
- 3 cloves garlic, minced
- 2 tablespoons (30 milliliters) vegetable or avocado oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquid and Binding Ingredients:
- ¾ cup (180 milliliters) low-fat buttermilk
- ¼ cup (60 grams) mayonnaise (optional)
Instructions
- Carefully slice chicken breasts horizontally to create 4 equal, thin cutlets, ensuring uniform thickness.
- Layer cutlets between parchment paper and gently pound to approximately 1/4-inch (6 millimeters) thickness using a meat mallet.
- Transfer the prepared chicken cutlets into a large, sealable plastic bag.
- Finely chop green onions, separating the dark green tops for final garnishing.
- In a small food processor, thoroughly blend white and light green onion sections with buttermilk and minced garlic until achieving a smooth, consistent mixture.
- Carefully measure and set aside of the prepared marinade for potential sauce creation.
- Pour the remaining marinade into the bag containing chicken cutlets, ensuring complete coverage.
- Seal the bag securely, gently rotate to coat chicken evenly, and refrigerate for minimum 30 minutes or maximum 8 hours for optimal flavor infusion.
- Preheat a large cast-iron skillet over medium heat, adding a thin layer of cooking oil.
- Remove chicken from marinade, allowing excess liquid to drip off, then carefully place cutlets into the heated skillet.
- Discard the used marinade to prevent potential cross-contamination.
- Sprinkle chicken with kosher salt and freshly ground black pepper, cooking approximately 5 minutes until achieving a golden-brown exterior.
- Carefully flip chicken and cook an additional 2-4 minutes, ensuring the internal temperature reaches 165°F (74°C) for safe consumption.
- Transfer cooked chicken to a clean cutting board, allowing 5 minutes of resting time to redistribute internal juices.
- For optional sauce, combine reserved marinade with mayonnaise, seasoning with salt and pepper to taste.
- Plate the chicken, drizzle with optional sauce, and garnish with reserved sliced green onion tops.
Notes
- Marinate chicken breasts in tangy ranch-inspired buttermilk mixture for maximum flavor infusion and tenderness.
- Pounding cutlets creates uniform thickness, ensuring even cooking and juicy meat throughout.
- Reserved marinade transforms into a creamy, zesty sauce that complements the perfectly seared chicken.
- Cast-iron skillet delivers golden-brown exterior while maintaining succulent interior of each cutlet.
- Green onion garnish adds fresh, sharp brightness and visual appeal to the finished dish.
- Quick 30-minute prep allows for flexible meal planning without sacrificing gourmet taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 2g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 90mg