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Looking for a dinner that’s creamy, herby, and ready in just 30 minutes? This Pan-Seared Ranch Chicken is a weeknight dream – flavor-packed, family-friendly, and made with a tangy Greek yogurt ranch that doubles as both a marinade and a sauce. Pair it with Roasted Baby Potatoes & Brussels Sprouts – crispy, golden, and just as easy – to round out a no-fuss meal that’s comforting, fresh, and sure to be on repeat. Perfect for busy nights, picky eaters, and anyone craving something wholesome and delicious with minimal cleanup.

Pan-Seared Ranch Chicken

For the ranch marinade & sauce:

• ¾ cup plain Greek yogurt
• ¼ cup mayonnaise
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons finely chopped fresh dill or parsley (or ½ teaspoon dried)
• ¾ teaspoon garlic powder
• 2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest (optional)
• Kosher salt and black pepper, to taste
• Water (to thin sauce, if needed)

For the chicken:

• 1½ pounds boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil

Directions:

1. In a small bowl, mix together Greek yogurt, mayo, chives, dill, garlic powder, lemon juice, lemon zest, salt, and pepper. Transfer half to a serving bowl and set aside.
2. Pat the chicken dry and pound to even thickness (about ½ inch). Season with salt and pepper. Toss with remaining ranch in a bowl and let sit for 10 minutes at room temp while you heat the pan and prep sides.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Sear chicken for 4–5 minutes per side, or until golden and cooked through. Work in batches if needed to avoid crowding.:
4. Thin the reserved ranch sauce with a splash of water or olive oil if needed. Drizzle over chicken and top with extra herbs, if desired.

Click HERE for a Downloadable Recipe Card!

Roasted Baby Potatoes & Brussels Sprouts

Ingredients:

• 1 pound baby potatoes, quartered
• ¾ pound Brussels sprouts, trimmed and halved
• 2–3 tablespoons olive oil
• Kosher salt and black pepper, to taste

Directions:

1. Preheat the oven to 450°F. Line a baking sheet with parchment for easy cleanup.
2. Prep the veggies: In a large bowl, toss quartered potatoes and halved Brussels sprouts with olive oil, salt, and pepper.
3. Roast: Spread in a single layer on the baking sheet. Roast for 25–30 minutes, tossing once halfway through, until golden brown and tender.

Optional Add Ons:

• Finish with: A squeeze of lemon, a sprinkle of Parmesan, or a drizzle of balsamic glaze.

• Add-ins: Toss in a few garlic cloves or red pepper flakes before roasting for extra flavor.

Click HERE for a Downloadable Recipe Card!

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!