Chicken Ranch Recipe
Make Chicken Ranch Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Ranch Sauce (if making fresh) & Toppings
Optional Garnish / Serving
Method
Chicken & Marinade
Prep chicken
If breasts are very thick, butterfly or pound to an even thickness (about 3/4 inch) so they cook evenly. Pat the chicken dry with paper towels.
Mix marinade
In a medium bowl, whisk together 2 tbs olive oil, 1 cup ranch dressing, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper until combined.
Marinate
Place the chicken in a zip-top bag or shallow dish and pour the ranch marinade over it, making sure each piece is coated. Refrigerate at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.
Bring to room temp
About 15 minutes before cooking, remove chicken from refrigerator to come to room temperature for more even cooking.
Cook (pan-sear + oven) option
Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat and add 1 tbs olive oil. Remove chicken from marinade, letting excess drip off (reserve marinade). Sear chicken 2-3 minutes per side until golden-brown. Transfer skillet to oven and bake 8-12 minutes (depending on thickness) until internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil to rest 5 minutes.
Ranch Sauce (if making fresh) & Toppings
Make fresh ranch (optional)
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Add 2 tbs chopped parsley, 1 tbs chopped chives, 1/2 tsp dried dill, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thin with extra buttermilk to desired consistency. Chill until ready to serve.
Finish
If you used store-bought ranch for the marinade, you can drizzle additional ranch over the cooked chicken, or serve on the side for dipping. Spoon fresh ranch over chicken if using homemade sauce.
Garnish
Sprinkle chopped fresh parsley and a grind of cracked black pepper over the rested chicken. Serve with lemon wedges to squeeze over the top.