Pan-seared ranch chicken [Ali Slagle] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 40) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for dill.

  • Buttercups on May 05, 2026

    This was pretty good. I used sliced chicken thighs, marinated about 8 hours. Use a good nom-stick pan as the coating will stick and burn. Flavor of the ranch is really good and we liked it drizzled on top. Served with little smashed potatoes. Will do this again - more oil so it can properly fry.

  • AllisonML on April 23, 2026

    Wow this was super easy and delicious. Even my picky eater ate it. Served with baked potatoes.

  • senzler on October 23, 2025

    Easy and good. Great ranch dressing.

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