Ranch Chicken Thighs Recipes

BLACKENED RANCH PAN-FRIED CHICKEN THIGHS

Steps:

• Heat oil in a cast iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing, salt, and fresh cracked pepper onto 1 side of chicken thighs. Flip and repeat on the other side.
• Place chicken thighs, skin-side down, into the hot oil. Cook over medium heat without moving to blacken skin, about 12 minutes. Turn chicken thighs and cook until chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

RANCH-BAKED CHICKEN THIGHS WITH BACON, BRUSSELS SPROUTS, AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.
• Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the baking dish under the broiler and cook until chicken skin becomes golden brown and a bit crisp, 2 to 3 minutes

RANCH CHICKEN THIGHS

Steps:

• In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, Italian seasoning, and seasoned salt.
• Dip chicken into salad dressing, then coat with crumb mixture.
• Place chicken in a greased 13x9 baking dish.
• Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.

DOUBLE-DIPPED RANCH-BAKED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
• Mix flour and 2 tablespoons ranch seasoning in a shallow bowl. Beat egg in a second shallow bowl.
• Crush ranch-flavored tortilla chips in a food processor or Vitamix® until they are fine crumbs. Combine crushed tortilla chips, remaining 2 tablespoons dry ranch seasoning, and panko bread crumbs in a third shallow bowl.
• Dip each chicken thigh first in flour mixture, then in egg, and finally in tortilla chip mixture. Place on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).