Buttermilk-Ranch Chicken

with mashed carrot and green beans

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

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.

In Your Box (serves 2)

  • Info
    2 tsp. Powdered Ranch Seasoning
  • 8 oz. Carrot
  • 8 oz. Green Beans
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ⅗ oz. Butter
  • Info
    4 fl. oz. Light Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    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).

  • Step 2 - Roast the Green Beans

    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.

  • Step 3 - Make the 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.

  • Step 4 - Cook the 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.

  • Step 5 - Make the Creamy Ranch 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!