Past Recipes
Garlic-Herb Chicken

Garlic-Herb Chicken with Summer Squash, Spinach, and Buttermilk Ranch

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We know this to be true: Buttermilk ranch makes everything better. Here, we drizzle the creamy, tangy dressing all over chicken breasts, which we pan-roast for crispy skin, then baste with a garlic-herb compound butter to lock in flavor and moisture. It's all joined by a salad of spinach, sautéed radish, and summer squash to balance the rich flavors.

  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 650
  • Protein 40g
  • Total Carb 20g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 packets
    • unsalted butter
  • baby spinach
    • 4 ounces
    • baby spinach
  • chives
    • 1/8 ounce
    • chives
  • dill
    • 1/8 ounce
    • dill
  • summer squash
    • 8 ounces
    • summer squash
  • red radishes
    • 3 ounces
    • red radishes
  • lemon
    • 1
    • lemon
  • garlic
    • 1 clove
    • garlic
  • sour cream
    • 1 ounce
    • sour cream
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • buttermilk
    • 2 ounces
    • buttermilk
  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • honey
    • 1/2 ounce
    • honey

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. Pat spinach dry with paper towel. Thinly slice chives. Roughly chop dill leaves, discarding stems. Halve summer squash lengthwise, then cut crosswise into ¼-inch half moons, discarding ends. Cut radishes into ½-inch pieces. Halve lemon. Mince garlic.

  2. Make garlic-herb butter and buttermilk ranch

    Make garlic-herb butter and buttermilk ranch

    To bowl with softened butter, add garlic, 1 teaspoon chives, 1 teaspoon dill, ⅛ teaspoon salt, and pepper as desired. Mash using a fork until fully combined; set aside for Step 4. In a medium bowl, whisk together sour cream, Dijon, buttermilk, remaining chives, remaining dill, ⅛ teaspoon salt, and pepper as desired to combine; set aside for serving.

  3. Sear chicken

    Sear chicken

    Pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 5-7 minutes (it will finish cooking in the next step).


  4. Finish chicken

    Finish chicken

    Flip chicken, still over medium-high heat. Top evenly with garlic-herb butter. Continue cooking, spooning melted butter over chicken repeatedly, until cooked through and no longer pink, 5-7 minutes more. Remove pan from heat. Transfer chicken to a plate, pour over garlic-herb butter, and set aside to rest, reserving pan for the next step.

  5. Sauté vegetables and make lemon dressing

    Sauté vegetables and make lemon dressing

    Return pan from chicken to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add squash and radishes. Sauté, stirring, until tender and light golden, 5-6 minutes. Season with ⅛ teaspoon salt and pepper, then remove pan from heat. Meanwhile, in a large bowl, whisk together ½ packet honey, juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper to combine.

  6. Plate chicken

    Plate chicken

    Cut rested garlic-herb chicken into ¼-inch slices. To bowl with lemon dressing, add spinach and sautéed vegetables. Toss to coat, then divide between serving plates. Top with sliced chicken, drizzle over buttermilk ranch, and dig in!

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