Tomatillo Ranch Chicken – This juicy chicken is flavorful and delicious after being marinated, cooked, and smothered in creamy tomatillo ranch dressing!
Music is a big thing for me. For my husband though, the radio is more of a “background noise” thing. I love country, and he’ll throw on the pop station when he gets in the car. This could have been a big deal breaker in the beginning, but I was willing to let it go because of one very important thing we have in common: our deep adoration for Mexican food. I loooooove Mexican food. LOVE it passionately. When I was a kid, I ate so many burritos my mother would say “you’re going to turn into a burrito!” and oh how I’d wished she were right.
Of course, I’m in the mood for Mexican food every meal of every day ever, but my husband made a really interesting point this week. He mentioned that after Thanksgiving he always has to have a spicy Mexican meal. Although I’d never be opposed to it, I asked him why. He said that something about the “bland” Thanksgiving flavors makes him crave something with a real good kick afterwards. I thought about it for a minute, and then realized I totally agree! Now, I personally wouldn’t say Thanksgiving flavors are “bland” but I get what he’s trying to say.
I fixed up this super easy Tomatillo Ranch Chicken and it really hit the spot! The creamy ranch with big tomatillo and cilantro flavors were perfect. The chicken was juicy and flavorful after marinating it in the dressing, cooking it in the dressing, and loading plenty of extra on top. We loved the creamy dressing and my husband mentioned afterwards that he’d like to use the leftovers on a salad. This yummy chicken dish is easy to throw together and perfect for a simple and delicious weeknight meal!
What people are saying about this Tomatillo Ranch Chicken
“It’s me again. I just wanted to say that this recipe was a HUGE HIT!! Will be a regular on our menu. Hubby LOVED it. Thank you so much for sharing this simple yet delicious dish. I will be trying out your chicken recipes as well.” – Christine
“Just made this tonight – sooooo good! My husband gave it a 10/10 and he’s picky. Definitely a “make again” recipe. Great way to use up tomatillos from our garden without making salsa verde. Thanks!!!” – Gretchen
“I just wanted to tell you how much my family loved this recipe. It will surely be a regular in our house! We paired it with a black bean and avocado salad – delish! Thank you for sharing!” – Chrystal
“Tiffany, this was absolutely delicious. My husband and I too are big fans of Mexican food and especially cilantro. This was fantastic. My husband said he could just eat the sauce over Jasmine rice and it would still be great. Thank you for sharing! I will try many more of your recipes!!” – Danielle
If you like this Tomatillo Ranch Chicken, you’ll love my French Onion Chicken Sliders, Chicken Taco Rice Skillet, Jamaican Jerk Chicken Tacos, Baked Chicken Fries, White Chicken Lasagna Roll Ups, Slow Cooker Adobo Chicken, and Raspberry Mango Chicken Salad, Aloha Chicken Sandwiches, and Grilled Malibu Chicken.
Tomatillo Ranch Chicken
Ingredients
- 1 cup mayo
- ½ cup buttermilk
- 1 package buttermilk ranch dressing mix
- 2 ½ teaspoons minced garlic
- 1 cup cilantro
- 3 tomatillos - husked and chopped
- ½ teaspoon lime juice
- 4 boneless skinless chicken breasts
Instructions
- Blend together mayo, buttermilk and next five ingredients. Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.
- Preheat oven to 375. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice if desired. Enjoy!
Notes
Nutrition
I did this , but roasted the tomatillos till they were charred, DELISH!!!
Ooh, looks good! Do you think adding a jalapeno to the party would throw off the flavor at all?
I also totally relate to eating Mexican a day or two after Thanksgiving. My husband and I seem to do that every year!
Oh no, this would be great with a little spicy kick! In fact, I think it would be amazing to use roasted jalapeños… just stick them in the oven for 5-10 minutes til they are slightly charred, peel off the skin, dice em up, and throw them in with the sauce! *Pro Tip: you can roast the jalapeños while the oven is preheating=bonus!
Making this now!!! I would have eaten the chicken raw with the marinade, but didn’t want to get sick!!
Just wondering if I could use packet of Italian dressing to sub the ranch? Went to the store to buy some ranch…and darn it, I forgot.
Hi Heron, I am not sure how Italian mix would come out in this recipe, it is a tomatillo ranch recipe so it would taste entirely different… you’re welcome to try it but I can’t vouch for the results! I’d love to hear though how it comes out!
Thanks for getting back, I stuck with your recipe and it is one of the best things the hubby and I have ever had. Thanks for sharing! 🙂
Your sauce is so green…and mine is white. Did I do something wrong?
Hi Heather! Tomatillos are green but they get lighter and lighter as they ripen, til they are nearly white. If you used more ripened tomatillos, that can affect the color of your sauce. I haven’t tried the dressing with nearly-white tomatillos but as long as your sauce tastes good, it doesn’t have to be green. 🙂