Ranch Chicken Recipe

Make the ranch

In a medium bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth. Add 1/2 cup buttermilk and 1 tablespoon fresh lemon juice and whisk to combine. Stir in minced garlic, finely chopped chives, parsley, and dill. Add 1 tsp onion powder, 1/2 tsp garlic powder, 3/4 tsp salt, 1/2 tsp black pepper and optional 1/2 tsp hot sauce. Taste and adjust salt, pepper or buttermilk for desired thickness (add more buttermilk to thin). Reserve 1/2 cup of this ranch for serving and set aside in refrigerator. The remaining ranch will be used as a marinade.

If you prefer a smoother dressing, blend for 10–15 seconds in a food processor or use an immersion blender. Chill at least 15 minutes to let flavors meld.

Prepare the chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness ~3/4 inch for even cooking.

In a small bowl combine 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley and 1 tsp dried dill. Rub the mixture evenly over both sides of the chicken breasts.

Marinate

Place the seasoned chicken in a resealable plastic bag or shallow dish and pour 1/2 cup of the prepared ranch dressing over the chicken, turning to coat. Marinate in the refrigerator for 30 minutes to 4 hours. If short on time, 30 minutes will still impart flavor.

Cook (pan-sear and oven finish)

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil. Sear chicken breasts 2–3 minutes per side until golden brown. Transfer skillet to the preheated oven and roast 8–12 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes.

Alternate cooking: Grill

Preheat grill to medium-high. Oil grates. Grill marinated chicken 5–7 minutes per side (depending on thickness) until internal temperature is 165°F (74°C). Rest 5 minutes before slicing.

Slice the rested chicken against the grain. Serve drizzled with the reserved ranch dressing and garnish with extra chopped chives or parsley and lemon wedges. Offer additional ranch on the side.

Store leftover ranch in an airtight container in the refrigerator for up to 5 days. Cooked chicken will keep 3–4 days refrigerated.