Simple Ranch Chicken Breasts with tender chicken, buttermilk, garlic, green onions, and a quick creamy sauce.
You know how some recipes sneak into your life when you’re not even looking for them? That’s what happened with these Simple Ranch Chicken Breasts. I wasn’t trying to create a new favorite or anything — honestly, I was just staring into my fridge the way you stare into your soul on a Tuesday night when you’re already tired. And there it was. A half-used carton of buttermilk sitting in the back like, “Hey… remember me?”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I grew up in a house where we never wasted anything — like, my mom could stretch leftovers into entire new meals (Filipino moms have this superpower, I swear), so throwing out that buttermilk would’ve felt like a crime. So I thought, okay, let’s marinate some chicken and see what happens. Nothing dramatic, nothing fancy. But then my family took the first bite, and the room went weirdly quiet — the kind of silence you get when everyone is eating something surprisingly good.
It reminded me of those moments growing up when my aunt would whip up something “simple” and we’d all crowd around the table like she had made a feast. Funny how the easiest dishes sometimes hit the deepest, right? These Simple Ranch Chicken Breasts gave me that same exact feeling — cozy, familiar, a little nostalgic — like a recipe that accidentally becomes part of your story.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Simple Ranch Chicken Breasts Recipe?
The beauty of these Simple Ranch Chicken Breasts is that they somehow feel both casual and special at the same time. I don’t know how else to explain it except to say: this chicken tastes like the meal you make when you’re exhausted but also want to feel like you’ve got your life semi-together. It’s weeknight-friendly but also weekend-worthy. It’s simple, sure, but not in the “boring” way — more in the “wow this tastes better than I expected” way.
The buttermilk does this thing where it softens the chicken so much it almost melts. And that quick pan-sear? You get these golden edges that remind me of diner-style grilled chicken — the kind you order with mashed potatoes and a side of nostalgia. And there’s something kind of comforting about the flavors too. There’s garlic, a little onion brightness, a mild tang from the buttermilk… nothing loud, nothing dramatic. Just warm, honest flavor. It’s the kind of dish you fall back on because it makes everything — even the hard days — feel a little easier.
Ingredient Notes:
Let me walk you through the ingredients in a way that feels like we’re standing in the kitchen together, you telling me you forgot the buttermilk and me saying “It’s okay, there’s a workaround.”
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Chicken Breasts
Slicing them into cutlets makes them cook faster and more evenly. Plus, pounding them thin is kind of therapeutic — like a tiny stress-relief session built right into the recipe. -
Green Onions
The white parts go into the marinade and the green tops are saved for sprinkling — kind of like jewelry for chicken. Sounds silly, but it’s true. -
Buttermilk
The not-so-secret ingredient behind why these Simple Ranch Chicken Breasts turn out so tender. It reminds me of how my grandma used to marinate meat in vinegar or yogurt — always something creamy or tangy to soften things up. -
Garlic
Three cloves, but you know how it is… you can always add more. No judgment. -
Oil
A little avocado or vegetable oil to give the chicken that perfect golden crust. It’s one of those small things that makes a big difference. -
Salt and Pepper
Basic, yes, but also essential. These two quietly make everything taste like itself but better. -
Mayonnaise (optional but kinda amazing)
Mixed with the reserved marinade, it becomes a quick, tangy little sauce that tastes like ranch but smoother, softer. Like ranch after a spa day.
How To Make Simple Ranch Chicken Breasts?
Step 1: Preparing the Chicken
Start by splitting your chicken breasts in half horizontally — boom, instant cutlets. Lay them between two sheets of parchment and give them a light pounding. Not aggressive, just enough to flatten things out so they cook evenly. There’s something surprisingly satisfying about this step… like you’re prepping for success without really trying.
Step 2: Making the Marinade
Slice those green onions, keep the darker ends aside for serving. Blend the lighter parts with buttermilk and garlic. The smell alone will already tell you these Simple Ranch Chicken Breasts are heading in a very good direction. Save a few tablespoons for sauce later (trust me), then pour the rest into a bag with the chicken. Seal it up, move everything around, and let it marinate. At least 30 minutes, but up to 8 hours if you’re feeling prepared.
While it sits, you can pretend you’re one of those people who meal-plan and organize their spice drawer, even if the reality is… not that.
Step 3: Cooking the Chicken
Heat some oil in a skillet until it shimmers a little — that’s your cue. Take the chicken out of the marinade, let the extra drip off, and lay it into the pan. Season with salt and pepper. After a few minutes you’ll see those golden edges forming, and you’ll probably think, “Okay wow, this looks legit.” Flip, cook until done, and then let it rest. Don’t skip the resting — it keeps the juices where they belong.
Step 4: Optional Sauce Moment
If you kept that little bit of marinade, stir it with mayo, salt, and pepper. It becomes the creamy, tangy drizzle of your ranch-flavored dreams. And it takes about 10 seconds. Worth it? Absolutely.
Step 5: Serving Time
Slice it or leave the cutlets whole, spoon a little sauce on top, and sprinkle the green onion tops. These Simple Ranch Chicken Breasts look simple, but they taste like comfort.
Want To Save This Recipe?
Storage Options:
If — and this is a big if — you have leftovers, store them in an airtight container for up to three days. They reheat well, though I secretly love slicing them cold and throwing them on a salad or even into a tortilla with lettuce. The sauce, if you made it, should be stored separately because it gets a little moody in the fridge if mixed ahead.
Variations and Substitutions:
Want to switch things up? These Simple Ranch Chicken Breasts are flexible in that “I’m chill, do whatever you want” way.
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Add a squeeze of lemon for brightness
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Swap buttermilk for Greek yogurt + milk
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Use chicken thighs for extra richness
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Add red pepper flakes for heat
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Air fry at 375°F for 10–14 minutes
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Add dill or parsley for more ranch vibes
There’s no wrong turn here… unless you burn the chicken, but honestly we’ve all been there.
What to Serve with Simple Ranch Chicken Breasts?
These Simple Ranch Chicken Breasts go with pretty much anything you’re craving:
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Roasted veggies (whatever’s leftover in the fridge)
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Steamed rice — always a safe choice
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A quick side salad
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Corn on the cob, especially in summer
It’s one of those dishes that fits into any meal like it belongs there.
Frequently Asked Questions:
Can I marinate the chicken overnight?
Yes — but no more than 8 hours or it may get too soft.
Can I grill the chicken?
Definitely. It gets a lovely smoky flavor too.
Can I freeze the cooked cutlets?
Yep. Freeze for up to two months and reheat gently.
If you try these Simple Ranch Chicken Breasts, I’d honestly love to hear how they turned out. Did your family react the same way mine did? Did you tweak the marinade? Did you sneak a bite straight from the pan like I always do? Whatever happens, I’m cheering you on — and I can’t wait to hear what you think!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Simple Ranch Chicken Breasts
Ingredients
- 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, for sauce
Instructions
Prepare the Chicken Breasts
- Slice each chicken breast in half horizontally to create four evenly sized cutlets. Place the cutlets between two large sheets of parchment paper and lightly pound them to an even 1/4-inch thickness. Transfer the prepared cutlets to a gallon-size zip-top bag.
Prepare the Marinade
- Thinly slice the green onions, reserving the dark green portions for garnish. Add the white and light green portions to a small food processor or blender along with the buttermilk and minced garlic. Blend the mixture until smooth.
- If preparing the optional sauce, reserve 3 tablespoons of the blended marinade. Pour the remaining marinade into the zip-top bag with the chicken cutlets. Seal the bag securely and turn it several times to ensure all pieces are evenly coated. Refrigerate and marinate for at least 30 minutes and up to 8 hours.
Cook the Chicken
- Place a large cast-iron skillet over medium heat and add the oil. When the oil is hot, remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
- Transfer the cutlets to the skillet in a single layer. Season the exposed sides with kosher salt and black pepper. Cook the chicken until the underside is golden brown, approximately 5 minutes. Carefully flip each cutlet and continue cooking for an additional 2–4 minutes, or until both sides are golden and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and allow it to rest on a cutting board for 5 minutes before serving.
Prepare the Optional Sauce and Serve
- If desired, combine the reserved marinade with the mayonnaise and season lightly with salt and pepper.
- Serve the chicken cutlets whole or sliced, garnished with the reserved sliced green onion tops and the optional sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
