Pan-Seared Ranch Chicken

By Ali Slagle

Published September 24, 2022

  • Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Media 1 of 1
Total Time
About 35 minutes
Rating
4(2,962)
Comments
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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.)

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Ingredients

Yield:4 servings

  • ¾ cup Greek yogurt

  • ¼ cup mayonnaise

  • 3 tablespoons finely chopped fresh chives, or ½ teaspoon dried, plus more for serving

  • 3 tablespoons finely chopped fresh dill or parsley (or ½ teaspoon dried), plus more for serving

  • ¾ teaspoon garlic powder

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs

  • 2 tablespoons extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 158 milligrams cholesterol; 450 calories; 9 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 26 grams fat; 646 milligrams sodium; 49 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 ½ teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.

  2. Step 2

    Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about ½ 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.)

  3. Step 3

    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, the chicken releases from the pan and its juices run clear, 4 to 6 minutes per side. Turn down the heat if the chicken is browning too quickly.

  4. Step 4

    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.

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Ratings

4 out of 5
2,962 user ratings
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Comments

Carla

Just a note to all commenters who chastised the recope for using the contaminated "marinade" ranch as a table sauce. The recipe specifically states to transfer HALF the ranch to a bowl to which the chicken is added to marinate. It's the other half you use to pass at. the table. Gotta read the recipe...

Jennifer

I made this with thighs and ended up marinating for two days. So surprisingly tasty! Loved how the chicken got crispy on the outside. For the reserved dressing, I thinned it with lemon juice and used it to dress leafy greens to serve alongside.

k8cooks

Cook several pieces of bacon in a pan. Set the bacon aside and drain most of the fat, leaving enough to cook the chicken. Cook the chicken in the bacon grease and when ready to serve, crumble the bacon over the top or add to the remaining ranch dressing set aside for drizzling.

Hillary

Loved this recipe! I didn’t even use the extra sauce or marinade. I only marinaded the chicken for 3 hours and it was so tender I didn’t need the extra dipping sauce!!!

Viv

This is a go-to favorite in our home. the yogurt based Ranch is fantastic for using up our garden herbs. i. the au.mer we throw the. hi Ken on the grill instead and do both breasta and skinless, boneless thighs.

Nick S

Very tasty marinade, but I had little success with the browning… had the skillet on just above medium high heat and took even closer to 7min to even get a browning. Eventually moved to oven once they were browned a bit then broiled on high for a few minutes to finish off. Maybe too much marinade in the pan? Maybe could’ve skipped oil in skillet first? Any suggestions would be greatly appreciated!

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