Ingredients
Method
Preparation and Searing
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Pat chicken breasts dry and season both sides with salt and pepper. Pound uneven breasts to ¾-inch thickness for even cooking.
- Place chicken in the skillet and sear without moving until a golden crust forms, about 6–7 minutes.
- Flip chicken and cook the other side for another 6–7 minutes, or until the internal temp reads 160–162°F.
- Remove the chicken to a plate and tent loosely with foil.
Making the Sauce
- Let the skillet cool to low heat. Reduce heat to low and add 1 cup ranch dressing to the same skillet, stirring to loosen and incorporate browned bits.
- Cook gently for 1–2 minutes until warmed and slightly thickened.
Finishing the Chicken
- Return the chicken to the skillet, spoon the ranch sauce over each piece, and cook for 2–3 more minutes until heated through and the internal temperature reaches 165°F.
- Remove from heat, let chicken rest for 3–5 minutes, then garnish with fresh herbs and serve.
Nutrition
Notes
Optional: For extra creaminess, blend Greek yogurt or sour cream into the ranch. Use light ranch for lower fat but expect a thinner sauce. For a crunchier crust, dredge breasts lightly in seasoned flour before searing.