PAN-SEARED RANCH CHICKEN
In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
- Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
- Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
- If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
GRILLED BUTTERMILK RANCH MARINATED CHICKEN BREAST
This came out of the Sunday newspaper coupon flier. Sounded simple and yummy so I wanted to save it.
Provided by Kim127
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the chicken breasts and set aside.
- In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.
- Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.
- Preheat grill and when well heated, reduce to low.
- Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.
Nutrition Facts : Calories 786, Fat 70.7, SaturatedFat 12.6, Cholesterol 120.9, Sodium 1022.5, Carbohydrate 7.2, Fiber 0.7, Sugar 2.4, Protein 31.3
MARINATED RANCH BROILED CHICKEN
this chicken is great with the ranch dressing marinade it smells so good while it is cooking
Provided by Patsy Fowler
Categories Chicken
Time 25m
Number Of Ingredients 4
Steps:
- 1. combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. add chicken to bag, seal and shake to coat, work mixture into the meat.
- 2. refrigerate to marinate for at least 1 hour, or overnight if possible.
- 3. preheat oven to broil/grill.
- 4. remove chicken from bag, discarding any remaining marinade and broil for 10-15 minute or until cooked through and no longer pink inside.
RANCH-MARINATED CHICKEN BREASTS
The pub favorite pairing of ranch dressing and chicken comes home to your kitchen. With just a little prep time the night before, you can have these savory breasts ready in about half an hour! -Barbee Decker, Whispering Pines, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first 8 ingredients in a large shallow dish. Add chicken; turn to coat. Refrigerate, covered, 8 hours or overnight., Drain chicken, discarding marinade. Place chicken in a greased 15x10x1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 421 calories, Fat 28g fat (15g saturated fat), Cholesterol 133mg cholesterol, Sodium 733mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 37g protein.
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