An enterprising rancher in Santa Barbara, California, served a seasoned buttermilk dressing to his guests in the early 1950s, and it wasn't long before its popularity exploded. Not just for dressings and dips, we harness ranch's seasoning potential for a chicken dish you won't soon forget. The flavor doesn't end with the chicken; fresh green beans and carrot mash provide the perfect accompaniment. You'll think there's almost too much awesome happening in one meal.
Peel, trim, and cut carrot into ½" pieces.
Trim ends off green beans.
Pat chicken breasts dry, and season both sides with half the ranch seasoning (reserve remaining for sauce).
Roast the Green Beans
Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, a pinch of salt, and ¼ tsp. pepper.
Spread into a single layer and roast in hot oven until tender and slightly caramelized, 15-18 minutes.
While green beans roast, make mashed carrot.
Make the Mashed Carrot
Add carrot to boiling water and cook until very fork-tender, 12-15 minutes.
Drain in a colander and return to pot. Add butter and mash until smooth. Season with a pinch of salt and pepper. Cover and set aside.
While carrot cooks, cook chicken.
Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add chicken to hot pan and cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to a plate and rest 5 minutes.
Reserve pan; no need to wipe clean.
While chicken rests, make sauce.
Make the Creamy Ranch Sauce
Return pan used to cook chicken to medium heat.
Add cream and remaining ranch seasoning to hot pan. Bring to a simmer and stir occasionally until thick enough to coat the back of a spoon, 3-4 minutes.
Remove from burner.
Plate dish as pictured on front of card, serving sauce over chicken. Bon appétit!