Tomatillo Ranch Chicken

Tomatillo Ranch Chicken – This juicy chicken is flavorful and delicious after being marinated, cooked, and smothered in creamy tomatillo ranch dressing!

Tomatillo Ranch Chicken

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.

Tomatillo Ranch Chicken

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!

Tomatillo Ranch Chicken

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 

Tomatillo Ranch Chicken
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5 from 3 votes

Tomatillo Ranch Chicken

This juicy chicken is flavorful and delicious after being marinated, cooked, and smothered in creamy tomatillo ranch dressing!
Course Main Course
Cuisine Mexican
Keyword Chicken, ranch, tomatillo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Tiffany

Ingredients

  • 1 cup mayo
  • 1/2 cup buttermilk
  • 1 package buttermilk ranch dressing mix
  • 2 1/2 teaspoons minced garlic
  • 1 cup cilantro
  • 3 tomatillos, husked and chopped
  • 1/2 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!

 

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Comments

I could seriously have this every night of the week!

Can you warm up the sauce to put over the top of the chicken once its cooked? If so what would be the best way to do that

So you are marinating the chicken in the same sauce that you put on top at the end??

    Part of the sauce is used as a marinade, then discarded as it states in the recipe. The remaining sauce which has not been used for marinating chicken is used to pour on top of the chicken. Hope you love it!

Are the tomatillos chopped and added to the marinade raw?

I enjoyed your background story to this recipe, I found it amusing and relatable..I can’t wait to try this!!

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. 🙂

Is there any way that the cilantro could be left out? I like the idea of using roasted jalapenos and wondered if this would help substitute.

    Hi Amy, I’m not sure how this sauce would turn out without cilantro, as cilantro has a potent flavor and adds a lot to this dish. I am a huge fan of roasting jalapeños though. You could definitely give this dish a try with roasted jalapeños and no cilantro, but I can’t guarantee any results. It definitely won’t taste like my dish, but it could still turn out to be quite tasty! Let me know, I would love to hear how it goes if you do try it! 🙂

This recipe looked awesome, but I couldn’t make it exactly as written due to food sensitivities. I subbed 2 avocados and 8 oz of plain greek yogurt for the buttermilk and mayo. It was delicious! Bonus, the avocado makes it bright green! Thanks for the recipe!

I read all of the directions so I have no silly questions, 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!

    Ha! Oh that made my day. 🙂 Thanks so much for taking a minute to comment and let me know how much your family loved this dish – it’s one of our favorites and I am so happy to hear that you enjoyed it too! 🙂

I absolutely LOVE this chicken! I’ve made it a couple times now and I double the marinade because it’s so thick that it makes an awesome salad dressing too. Yum!

This was INCREDIBLE! Thanks so much! 🙂

    Hi Jessica! I’m so happy to hear you loved this recipe! It’s one of mine and my husband’s favorites 🙂 🙂

It calls for 2 1/2 teaspoons of garlic, garlic powder or garlic salt??

    Yes! Very curious about this 🙂 can you please clarify? I just want to make this meal as great as possible.

      Hi Tiffany,
      I am making this right now. Had the chicken marinating overnight and it’s in the oven as I type this so I can’t wait for dinner, lol. The sauce tastes AMAZING even as a salad dressing and a roasted jalapeno would take it up a notch but here’s my question, how did you warm up the extra sauce to put on top of the chicken? Chicken is warm and sauce was in the fridge so it’s cold. Just wondering.
      Thank you!!!

        Hi Christine! Isn’t that sauce delish?? I could drink it straight! For the extra sauce to pour on top, you can heat it in the microwave or over the stove in a small sauce pan. 🙂

          Thank you Tiffany! That’s what I thought but just wanted to be sure. Have a great day!

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!!

Hey! I was curious…do the tomatillos have to be blended or just diced and added to the rest of the ingredients? Cant wait to try this out!

    Hi Samantha! I’ve never tried this recipe without blending the tomatillos, when they are pureed the flavor is distributed evenly throughout the sauce – so I can’t vouch for any results without blending them! Sorry, I hope this helps!

Outstanding! Even with the subs I had to make! Used boneless chicken thighs, reconstituted buttermilk and a small can of salsa verde instead of tomatilloes. (Obviously I didn’t want to make a trip to the grocery store!) The sauce was not as thick as it probably should’ve been, but it was sooooo good! The family labeled it “gourmet”. Thanks for sharing the recipe!

Hi Tiffany,
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.
Muchas gracias!!

    Made your recipe! Awesome sauce! Literally! We are going to use it on salmon tomorrow. Thanks

      P.S. We nuked the sauce for the chicken in the microwave for about 15 seconds, so we wouldn’t have to put cold sauce on the warm dish.

      It’s seriously addictive and goes with everything! Sometimes I just pour it over rice!

Making this for company this week! Yum!! What sides do you suggest would compliment this dish?

Ok so I haven’t marinated the chicken yet but holy moly I would eat my shoe if it was dipped in this sauce! I subbed flat Italian parsley for the cilantro because I’m not a fan and I also had an avocado so I threw that in with a couple dollops of sour cream and a splash of milk.

Wow was this refreshing and good, yummy!

5 stars
This was the bomb! I thought it was going to be good but not this good!

5 stars
Hi I’ve never seen packaged ranch dressing mix here in the UK. What is in it? Can I make this mix myself?

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!!!

    Hi Gretchen- you grow tomatillo’s in your garden?! YUM! So happy to hear it was enjoyed by all! You just can’t beat (picky) husband approved!! Way to go. Thanks for sharing! 🙂

      I like to try to grow one new thing every year or so and this Year it’s tomatillos! The plant is hUge though, so i don’t know what we’re going to do with them all. They’ve been very easy to gRow!

5 stars
That sauce is unbelievable. I also added a serrano pepper for a little kick. Also I used boneless chicken thighs as I like the flavor better. great dish

    Nice job, Douglas! Sounds fantastic. Thanks for your feedback!

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