These Ranch Chicken Thighs are juicy and packed with flavor! Coated in ranch seasoning, they’re super easy to make and perfect for busy weeknights.
Honestly, who doesn’t love a dish that makes the kitchen smell amazing? I enjoy serving them with rice or veggies to soak up all that yummy ranch goodness!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are best for juicy and flavorful results. If you prefer white meat, you can use bone-in chicken breasts, but adjust cooking time to avoid dryness.
Ranch Dressing Mix: This adds a punch of flavor. If you’re out, a mix of dried herbs (like dill, parsley, and garlic powder) can work in a pinch. Homemade dressing is another great option if you have time!
Ranch Dressing: While store-bought is convenient, homemade ranch dressing can elevate the dish. Try substituting it with yogurt mixed with herbs for a healthier twist.
Olive Oil: Extra virgin is my go-to for its rich flavor. If you’re looking for alternatives, avocado oil or vegetable oil work fine too.
How Can I Make Sure My Chicken is Juicy and Flavored Perfectly?
Coat those chicken thighs well with your ranch mixture! This not only boosts flavor but helps keep the meat juicy. Here’s how to nail baking:
- Preheat your oven properly—375°F (190°C) is the sweet spot for perfectly cooked chicken.
- Let the chicken rest after cooking. This step keeps the juices inside, making each bite deliciously moist.
- Use a meat thermometer to check for an internal temperature of 165°F (75°C)—this ensures your chicken is cooked but not dry.
How to Make Ranch Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
For the Ranch Sauce:
- 1 packet (1 oz) ranch dressing mix
- 1 cup ranch dressing (preferably homemade or your favorite brand)
- 1/4 cup chicken broth (or water)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
For Garnish:
- Fresh parsley, chopped
- Fresh rosemary sprigs (optional)
How Much Time Will You Need?
This delicious dish requires about 10 minutes for prep and 45-50 minutes for cooking. You’ll be spending about 30 minutes baking covered and an additional 15-20 minutes baking uncovered to achieve that golden, crispy skin. Plus, you’ll want to let it rest for a few minutes before serving. Simple and satisfying!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This will ensure it’s ready for your chicken thighs once you have everything prepared.
2. Prepare the Baking Dish:
Take a large baking dish and drizzle some olive oil at the bottom to coat it lightly. Next, carefully place the chicken thighs in the dish, making sure the skin side is facing up. This will help to achieve that nice, crispy skin!
3. Make the Ranch Sauce:
In a separate bowl, combine the ranch dressing mix, ranch dressing, chicken broth (or water), garlic powder, onion powder, black pepper, and paprika. Mix them well until everything is blended together nicely. This sauce is packed with flavor!
4. Coat the Chicken:
Pour the ranch sauce evenly over the chicken thighs. Make sure each thigh is well coated so you get that yummy flavor in every bite.
5. Add Rosemary (Optional):
If you’re using fresh rosemary, now’s the time to nestle a few sprigs around the chicken in the baking dish. This adds a nice herby flavor to the dish!
6. Bake Covered:
Cover the baking dish with aluminum foil and pop it in the preheated oven. Bake for 30 minutes. This will keep the chicken juicy while cooking.
7. Bake Uncovered:
After 30 minutes, carefully remove the foil. Allow the chicken to bake uncovered for an additional 15-20 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (75°C), and the skin should be golden brown and crispy.
8. Let It Rest:
Once the chicken is cooked, take it out of the oven and let it rest for about 5 minutes. This helps keep the juices in, making your chicken even more delicious.
9. Serve and Enjoy:
Before serving, sprinkle some chopped fresh parsley over the chicken for a pop of color and flavor. Enjoy your Ranch Chicken Thighs with your favorite sides!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used, but they will cook faster. Keep an eye on them after removing the foil, and check for an internal temperature of 165°F (75°C) around the 20-minute mark to avoid overcooking.
What if I Don’t Have Ranch Dressing Mix?
No worries! You can make a homemade ranch seasoning by mixing 1 tablespoon of dried parsley, 1 teaspoon of dried dill, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of salt. This will give you a similar flavor profile!
How to Store Leftovers?
Store leftover Ranch Chicken Thighs in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through, to help keep the skin crisp.
Can I Make This Dish in a Slow Cooker?
Yes, you can! Just place the chicken thighs in the slow cooker and pour the ranch mixture over them. Cook on low for 6-7 hours or on high for 3-4 hours. You won’t get crispy skin, but the flavors will infuse beautifully!
