Ranch Chicken Breasts Recipe (4 Ingredients)

Name: 4-Ingredient Ranch Chicken Breasts
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts (about 2 large ); 3 green onions; 3/4 cup low-fat buttermilk; 3 cloves garlic, minced; 2 tablespoons vegetable or avocado oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup mayonnaise (optional)

Why Make This

Cutting the chicken into thin cutlets means they'll cook quickly and won't have time to dry out.
Before marinading the chicken, reserve some of the marinade, and you'll have a sauce (once you add a little mayo to it) to serve on the cooked chicken.
Keep the sides simple with broccoli and potatoes, and you can cook them in the oven at the same time as the chicken.

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.

close up of ranch chicken cross section cut — 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.

bowl of ranch chicken with halved grape tomatoes and corn pieces — Simply Recipes / Sara Haas

Chicken Breast Recipes

4-Ingredient Ranch Chicken Breasts

Prep Time 10 mins

Cook Time 10 mins

Marinate Time 30 mins

Total Time 50 mins

Servings 4 servings

To save time, you can swap the chicken breasts for 4 store-bought chicken cutlets.

Cook Mode (Keep screen awake)

1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts (2 large)
3 green onions
3/4 cup low-fat buttermilk
3 cloves garlic, minced
2 tablespoons vegetable or avocado oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup mayonnaise (optional)

Prepare the chicken breasts:

Slice the chicken breasts in half horizontally to create 4 chicken cutlets. Place the cutlets between two large pieces of parchment paper and pound each lightly to 1/4-inch thickness. Transfer to a gallon-size zip-top bag.
Make the marinade:

Thinly slice the green onions, setting the dark green parts aside for garnishing. Add the white and light green parts to a small food processor or blender along with the buttermilk and garlic. Blend until smooth. Reserve 3 tablespoons of the marinade if you’d like to make a sauce for serving.

Transfer the remaining marinade to the bag with the chicken. Seal the bag and turn to coat the chicken. Place it in the refrigerator and marinate for at least 30 minutes and up to 8 hours.
Cook the chicken:

Set a large cast iron skillet over medium heat and add the oil. Once hot, remove the chicken from the marinade, shaking off any excess, and add to the skillet. Discard the chicken marinade.

Season the tops with salt and pepper and cook until golden brown, about 5 minutes. Flip and cook until golden brown on the other side and the internal temperature reaches 165°F, 2 to 4 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes.
Make the sauce (optional) and serve:

If using, add the mayonnaise to the reserved marinade, season with salt and pepper, and stir to combine. Serve the chicken garnished with sauce and the sliced green onions.

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Nutrition Facts (per serving)
311	Calories
10g	Fat
2g	Carbs
50g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	311
% Daily Value*
Total Fat 10g	13%
Saturated Fat 2g	11%
Cholesterol 135mg	45%
Sodium 220mg	10%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 50g
Vitamin C 2mg	11%
Calcium 49mg	4%
Iron 2mg	10%
Potassium 463mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.