Pesto Ranch Chicken

This Pesto Ranch Chicken is bursting with flavor! A quick and delicious dinner that's perfect for busy weeknights.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: American

For the Marinade:

1 cup basil pesto the star of the show, bringing herby richness
1 cup olive oil for a lush, velvety marinade
1 cup bottled ranch dressing adds creaminess and tang
3 tablespoons Worcestershire sauce enhances the umami flavor
1 tablespoon minced garlic or to taste, for that aromatic kick
4 pieces boneless skinless chicken breasts the protein that holds it all together

Instructions:

In a large mixing bowl, combine the basil pesto, olive oil, ranch dressing, Worcestershire sauce, minced garlic, salt, and pepper. Whisk together until all ingredients are well blended, creating a smooth and flavorful marinade.
Place the chicken breasts in a Ziploc bag or a baking dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
Heat a skillet or grill pan over medium-high heat. Add a little olive oil if necessary to prevent sticking.
Once the pan is hot, remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken in the pan and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
Once cooked, remove the chicken from the heat and let it rest for a few minutes. Slice and serve it over a bed of greens, on a plate with roasted vegetables, or in a wrap with your favorite toppings. Enjoy the burst of flavors with every bite!

For a dairy-free option, use a dairy-free ranch dressing alternative.
Ensure Worcestershire sauce and ranch dressing are gluten-free for a gluten-free meal.
This dish is freezer-friendly; marinate and freeze for up to three months for convenience.