Description
Juicy ranch chicken breasts promise a quick weeknight dinner solution packed with zesty flavor. Herb-seasoned meat delivers a simple yet satisfying meal that brings comfort to hungry diners.
Ingredients
Scale
- 1½ to 1¾ lbs (680 to 790 g) chicken breasts, boneless, skinless (2 large)
- ¾ cup (180 ml) buttermilk, low-fat
- ¼ cup (60 g) mayonnaise (optional)
- 2 tbsps (30 ml) vegetable or avocado oil
- 3 green onions
- 3 cloves garlic, minced
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Preparation: Slice chicken breasts horizontally into 4 thin, uniform cutlets and gently pound between parchment paper to 1/4-inch thickness.
- Marinade Creation: Blend white and light green onion sections with buttermilk and garlic in a food processor until smooth, reserving a portion for potential sauce.
- Marinating Process: Transfer chicken to a sealable bag, pour marinade over cutlets, ensuring complete coverage, and refrigerate for 30 minutes to 8 hours.
- Cooking Setup: Preheat cast-iron skillet over medium heat with a thin oil layer, removing chicken from marinade and discarding used liquid.
- Searing Technique: Season chicken with kosher salt and black pepper, cook for 5 minutes until golden-brown, then flip and cook an additional 2-4 minutes until internal temperature reaches 165°F (74°C).
- Resting and Finishing: Let chicken rest for 5 minutes on a cutting board to redistribute juices, then create optional sauce by mixing reserved marinade with mayonnaise and seasoning.
- Plating: Serve chicken with optional sauce and garnish with sliced green onion tops.
Notes
- Maximize Marinade Impact: Reserve a portion of the marinade before adding raw chicken to create a safe, flavorful sauce later.
- Tenderize Technique: Pound chicken cutlets to even 1/4-inch thickness for consistent cooking and faster preparation.
- Temperature Precision: Use a meat thermometer to confirm chicken reaches exactly 165°F (74°C) for guaranteed food safety without overcooking.
- Resting Rule: Allow cooked chicken to rest 5 minutes to redistribute internal juices, ensuring maximum moisture and tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 100 mg