4-Ingredient Ranch Chicken Breasts
Ingredients
- 1 1/21 3/4 pounds boneless, skinless chicken breasts
- 3 green onions green onions
- 3/4 cup low-fat buttermilk
- 3 cloves garlic cloves garlic
- 2 tablespoons avocado oil
- Kosher salt Kosher salt Kosher salt
- ground black pepper ground black pepper ground black pepper
- 1/4 cup mayonnaise
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Instructions
- 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.
- 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.
- 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.
- 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.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original