BAKED RANCH CHICKEN THIGHS
Steps:
- Gather the ingredients.
- Heat the oven to 400 F. Line a rimmed baking sheet or baking pan with foil.
- Place the chicken thighs in the pan, skin side up, and then sprinkle them lightly with freshly ground black pepper.
- In a small bowl combine the dressing mix with the olive oil and the pressed or finely minced garlic . Blend well.
- Brush the dressing and oil mixture over the chicken thighs.
- Bake the chicken for 25 to 30 minutes, or until the thighs register a temperature of at least 165 F/74 C, the minimum safe temperature for poultry (according to the USDA).
- To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.
Nutrition Facts : Calories 379 kcal, Carbohydrate 3 g, Cholesterol 194 mg, Fiber 0 g, Protein 37 g, SaturatedFat 7 g, Sodium 635 mg, Sugar 1 g, Fat 25 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BLACKENED RANCH PAN-FRIED CHICKEN THIGHS
Using a cast iron skillet means these blackened ranch chicken thighs take only a few minutes to cook. Great for a weeknight dinner.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 5
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).
Nutrition Facts : Calories 194.5 calories, Carbohydrate 1.9 g, Cholesterol 58.4 mg, Fat 13.1 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 3.3 g, Sodium 336.6 mg
RANCH-STYLE THIGHS
My family prefers oven-fried chicken to the deep-fried variety. Creamy ranch dressing makes this wonderfully crunchy chicken tender and juicy.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3-4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl or large resealable plastic bag, combine crumbs, Parmesan cheese, cornmeal and Italian seasoning. Dip chicken in salad dressing, then coat with crumb mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear.
Nutrition Facts : Calories 478 calories, Fat 31g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 549mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
INSTANT POT® BACON-RANCH CHICKEN THIGHS
An easy one-pot keto dinner with chicken thighs and a creamy ranch cheese sauce with bacon and spinach. Serve over cauliflower rice or mash, topped with Cheddar cheese and additional bacon if desired.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon once pot is hot and cook to desired crispiness, about 5 minutes. Remove bacon and drain on paper towel lined plate. Add chicken thighs to pot and season with salt and pepper. Cook in bacon grease until each side is browned, about 2 minutes per side. Remove from pot and set aside.
- Pour in chicken broth and deglaze pot, scraping up all the browned bits. Stir in cream cheese and dry ranch dressing mix; cook until cream cheese has melted, about 3 minutes. Cancel Saute mode.
- Return bacon to pot and stir to combine. Add chicken thighs and turn until they are covered with cream cheese sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and keep warm.
- Select Saute function. Add drained spinach to pot and cook until warmed. Return chicken and turn until well covered with sauce and cook for 1 minute until warmed through.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 4 g, Cholesterol 112.5 mg, Fat 27.3 g, Fiber 1.5 g, Protein 24.3 g, SaturatedFat 12.2 g, Sodium 632.1 mg, Sugar 0.6 g
RANCH CHICKEN THIGH'S GLUTEN FREE
I have taken KeyWee's recipe and made it so it was gluten free. It is a really good recipe. And the GF worked out amazing. If you are looking to go Dairy Free as well, you can replace the Parmesan with Parma!
Provided by Connie Walsh
Categories Chicken Thigh & Leg
Time 1h
Yield 4 chicken legs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pulverize the rice crisps in a food processor.
- In a shallow bowl, combine crispies crumbs, Parmesan cheese, cornmeal, and Italian seasoning.
- 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.
- Can be made with thighs or legs, probably breasts as well.
Nutrition Facts : Calories 386, Fat 23.5, SaturatedFat 7, Cholesterol 144.7, Sodium 552.2, Carbohydrate 8.8, Fiber 0.3, Sugar 5, Protein 33.1
RANCH CHICKEN
Make and share this Ranch Chicken recipe from Food.com.
Provided by Lyman8
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Trim Chicken.
- Mix cheese, cornflake crumbs and dressing together.
- Dip chicken in butter and then coat with crumb mixture.
- Place on greased cookie sheet and bake at 350 for 45 minute.
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RANCH CHICKEN THIGHS RECIPE - THECOOKFUL
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Cuisine AmericanTotal Time 35 minsCategory EntréeCalories 317 per serving
- Set aside at least 1 tablespoon of the ranch seasoning. This should give you 1/2 teaspoon per chicken thigh.
- Unroll the boneless, skinless chicken thighs and sprinkle the inside of each with 1/2 teaspoon of the ranch seasoning from the mixture you set aside and roll back up. Place on the foil lined baking pan.
- Mix the rest of ranch seasoning with olive oil and garlic powder. Brush over top of chicken thighs.
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