Pan Seared Ranch Chicken ( Ali Slagle) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 C Greek yogurt
1/4 C mayonnaise
3 T finely chopped fresh chives, or 1/2 t dried, plus more for serving
3 T finely chopped fresh dill or parsley, or 1/2 t dried, plus more for serving
3/4 t garlic powder,
1-/2 t Kosher salt, and few grinds black pepper in yogurt mix
1-1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 T extra virgin olive oil
(when seasoning both sides of chicken with salt and pepper, to taste)
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Directions: |
Directions:In small bowl stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1-1/2 t salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 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 over night. If overnight, let it sit a bit before cooking (15-20).
Heat the oil in a large (12 inch) nonstick skillet over medium high heat. working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and it's juices run clear,
4 to 6 minutes per side.
If the ranch in the bowl is too think, add a little bit of water to loosen it. (You should be able to drizzle it easily). Serve chicken with the ranch drizzle, passed at the table, and more herbs as desired. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35 |
Personal
Notes: |
Personal
Notes: The yogurt also makes an excellent marinade for fish, pork, shrimp and sturdy
vegetables.
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