I have a game that I play each week in the kitchen—it’s a game you’ve likely played, too. The game is “How do I transform bland chicken breasts into something delicious?”
It all started a few years ago when my daughter decided that chicken was something she wanted weekly. Of course, it couldn’t be chicken thighs or even bone-in chicken breast. No, she wanted boneless, skinless chicken breast. Basically, the most boring cut of poultry. Fortunately, I’ve spent plenty of time transforming chicken breast into something more special than it is thanks to my “other job” as a registered dietitian.
The problem with boneless, skinless chicken breast is that it doesn’t have much fat, so when it’s cooked it can dry out pretty fast. A dry piece of chicken is a tough piece of chicken, and there’s nothing good about that. The solution is easy: slice the chicken into cutlets and pound to an even thickness, then marinate. The thinner, even cut ensures the chicken cooks quickly and evenly and the marinade adds tons of flavor as well as moisture.
You’ll only need four ingredients (beyond the salt, pepper, and oil) to make the recipe, but having some additional mayonnaise allows you to create a delicious sauce for serving.
Simply Recipes / Sara Haas
My Tips and Tricks
- Reserve some marinade for serving. One of my favorite tricks is removing some of the marinade before adding the raw protein. Since it’ll never touch the raw meat, it’s safe to mix with mayonnaise to use as a ranch sauce for serving.
- Make your own buttermilk. I absolutely recommend picking up a carton of buttermilk. It’s perfectly thick and tangy and any extra can be used to make pancakes or biscuits. If you can’t find it, give one of these substitutes a try.
- Swap the green onions for chives. I love the subtle garlic-onion vibe of chives and they would be a fantastic substitute for green onions in this dish. You’ll need about 2 to 3 tablespoons of chopped chives to replace the green onions.
How I Serve My 4-Ingredient Ranch Chicken
In my house, we serve this chicken “ranch style.” This means pairing the chicken with roasted potatoes and broccoli, then drizzling the sauce over everything.
To make it a meal, quarter small potatoes, toss them with oil, pepper, and salt, and roast them at 425°F for 20 minutes. Add broccoli florets (stir them right in with the potatoes) when there’s about 8 minutes left of cooking.
I’ll often get the oven preheated about 30 minutes before I know I’ll be cooking the chicken. That way everything is ready at the same time.
Simply Recipes / Sara Haas
