Easy, crunchy, delicious Baked Ranch Chicken Thighs are a super simple one pot baked chicken thigh recipe that is – bursting with ranch flavor in only five ingredients, and a keto chicken thigh recipe everyone loves! Low carb, mess free, a deliciously crunchy crust, in a huge family favorite that is sure to make anyone a fan of chicken thighs in under 40 minutes!
I have a weird confession – I hate condiments.
Ketchup, mustard (which, admittedly, I am allergic to), sour cream, mayonnaise, relish – I genuinely loathe all condiments.
I especially hate salad dressing (the thick and creamy kinds, not specifically vinaigrettes. I love those.), which is sad, because I LOVE ranch dressing seasonings.
There is something about the tangy, zippy, bright, and salty ranch seasoning herbs that are totally addictive and crave-able – I can’t get enough!
If you’re like me and can’t get enough of ranch dressing, this Easy Baked Ranch Chicken Thighs Recipe will become your newest favorite one pot dinner!
Just take me to the baked ranch chicken thigh recipe already!
If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy low carb baked ranch chicken recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
I love ranch dressing seasonings in soups and casseroles, on pork chops and pasta, and on chicken thighs.
These Baked Ranch Chicken Thighs are bursting with delicious ranch dressing flavor – and are a snap to make, and also work into a low carb diet!
These easy ranch chicken thighs are melt in your mouth delicious, and so easy – perfect for meal prep, dinner parties, potlucks, or busy weeknight dinners.
They are great with rice or pasta, grilled veggies, or on their own! And they also taste delicious in sandwiches and salads for a truly versatile and easy chicken thigh recipe you will add to your weekly rotation time and time again!
How To Cook Perfect Baked Chicken Thighs
Pat chicken thighs dry with paper towels
Extra liquid and moisture on the chicken will keep the thighs from crisping.
Don’t trim the fat too much.
While you might want to trim off excessive fat, some fat is good on chicken thighs, even if you don’t usually like chicken fat. We’re cooking these chicken thighs long enough for the fat to render out and help make a crispy, crunchy outer crust – so don’t over-trim your chicken thighs.
Let chicken thigh skin crisp.
If you’re looking for additional crunchy chicken (especially important since we’re using skinless, boneless chicken thighs), you can pop the chicken thighs under the broiler for 2-4 minutes – be careful and watch the chicken closely to make sure it doesn’t burn.
Unroll your chicken thighs.
If you’re often not a fan of chicken thigh texture, unroll the chicken thighs so they lay flat. This will cook the chicken thighs more evenly, and ensure a crunchy surface on the entire thigh – which makes it completely irresistible, and a bit easier for people who usually shy away from dark meat chicken.
Other Easy Chicken Thigh Recipes You’ll Love:
If you love these easy baked ranch chicken thighs, you are going to love some of my other favorite chicken thigh dishes! Please click the links below to see some of my favorite easy chicken thigh dinner recipes:
-
- Buttery Crackle Chicken Thighs
Blackened Chicken Thighs with Garlic Butter Sauce
One Pot Garlic Butter Chicken Thighs and Mushrooms
Bacon Balsamic Glazed Chicken Thighs
Low Carb Paleo Buttery Crackle Chicken Thighs
Creamy Garlic Chicken Thighs and Mushrooms Recipe
Easy Sheet Pan Oven Roasted Chicken and Leeks Recipe
And if you love this delicious One Pot Easy Baked Ranch Chicken Thighs Recipedinner, be sure to check out one of my other favorite easy one pot dinners right now – this super easy and crazy delicious recipe for The Best Garlic Baked Pork Tenderloin Ever!
Or this Easy Baked Ranch Pork Tenderloin and Gravy Recipe for a simple pork tenderloin in a rich ranch dressing gravy that practically makes itself!
To Make These Easy Baked Ranch Chicken Thighs, You’ll Need:
This baked ranch chicken thigh recipe is incredibly easy – but there are a couple things you’ll need to make the most delicious, flavor-packed chicken thighs straight from the oven! The following are my go-to tools for perfect chicken thighs from the oven!
-Baking sheet
-Parchment Paper Sheet
-Mixing bowl
What to Serve With Baked Ranch Chicken Thighs
If you’re looking for the perfect sides to go alongside this keto ranch chicken thighs recipe, please visit some of my favorites below:
Pan Fried Brussels Sprouts with Ghee
The Best Ever Cauliflower Rice
Bacon and Broccoli Charred Salad
Baked Ranch Chicken Thighs Recipe
If you love this Easy Baked Ranch Chicken Thighs Recipe recipe as much as I do, please write a five star review, and be sure to help me share on facebook and pinterest!
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To watch me make this easy baked ranch chicken thighs recipe in a video, please watch below:
Baked Ranch Chicken Thighs
Ingredients
- 4 to 6 chicken thighs, bone-in, with skin on
- black pepper, to taste
- 1 1 oz. packet dry ranch salad dressing mix
- 2 tablespoons olive oil
- 1 clove garlic, pressed
Instructions
- Preheat the oven to 400 F.
- Cover a Baking sheet in foil, nonstick side up.
- Place the chicken thighs on the baking sheet, fattest side up.
- Generously season with salt and pepper.
- Bake Chicken for 25 minutes, when skin has started to crisp.
- In a small bowl, combine the dressing mix with the olive oil and minced garlic and blend.
- Brush the ranch and oil mixture over the chicken thighs.
- Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
- 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.
- To get a tiny bit more crunch, broil for 5 minutes - watching chicken closely so it doesn't burn.
Nutrition Information:
Yield:
6Serving Size:
1 chicken thighAmount Per Serving: Calories: 42 Sodium: 12mg
Jay
Why is the recipe all the way at the bottom ?? Its hard to get to with all the extra stuff at the top. The recipe turned out great for us though. Thank you.
Peter Davies
Fairly new to cooking, so I have a question about the “Baked Ranch Chicken Thighs”. In step 4 you state to place the chicken thighs on the baking sheet “fattest side up”. Well I looked at the thighs and the side with the most fat was the bone side as there were chunks of fat all over. In step 5 you state to bake the chicken for 25 minutes when the skin has started to crisp. Well if the chicken has the skin side down as in my case how will I know it is crisp? A little clarification would be helpful. Just state whether the “Skin” should be up or down and forget about the fat. I tried to cook it with the the skin down because most of the fat was on the bone side and when I tried to flip the chicken the skin came off and stuck to the pan.
Thank you. Pete
Lara
Courtney, these look so good! I can’t wait to try them!
Nancy
I had chicken thighs on hand and this recipe sounded really delicious. It was easy to make and had lots of flavor. Definitely a recipe I will make again.
John
I dug this recipe. I wish, however, you had clarified in your write up that you can use either boneless chicken or bone in. The article says one thing, the actual recipe another.
Elaine
Tried this tonight and we ALL loved it- picky kids including! Perfect recipe for my low-carb geststional diabetes diet. Thank you!
Mike
Sounds great
Diane Shriner
Courtney I am going to try the recipe but first wanted to tell you what a wonderful kind civil and patient person you seem! I read through the comments and your responses and wondered, “does she have a 2 year old??” ? Thank you, Diane
Barbara
This is the 2nd time I’ve made it and both times it was a huge hit! So easy and it’s a meal that actually everyone in the family likes, even the kids:) My youngest asked if I could “make this all the time from now on because it’s soooo good!” Thanks so much for the recipe! Anyone who is looking at this and is on the fence, should definitely give it a shot!
Sabrina
Delicious!!!
Sabrina
I made this today, but I prepped it last night, The flavor was awesome and I definitely will be cooking this again…. Can some of you post the side dish you chose to cook with your dish, I love trying new recipes…
Stephanie
I made this with fresh steamed geeen beans tossed in butter, fresh garlic and Parmesan cheese. And mashed baby red potatoes. It was all SO good
Elaine
Oh- heh heh- I re- read the other posts to add more olive oil. Already shared this with my friends at work. Thanks again!
Elaine
This was so AWESOME! I made it last night with Hidden Ranch buttermilk packet. I cooked it in my air fryer and it came out with skin like the crispiest fried chicken. Tonight I mixed the regular Hidden Ranch. With olive oil and it clumped like some other people mentioned. I haven’t baked the chicken yet doe hopefully the end result will still be great. Anyone know why it clumps? Other than that- the one last night was so good! What’s up with the a-holes commenting? This is a site for sharing recipes. You angry psychopaths can find plenty of other sites to spew your vitriol. Good grief- take a nap or something.
Rita Davis
Your comment was brilliant!!!!!!
Denise @ runheartfit
I will be trying this recipe tonight. It looks delicious. Sorry that guy Gary was such a jerk. I don’t always want to read a bunch of stuff either but then I scroll through to the recipe. No big deal. Loved your response. 🙂
Tiffany
Sorry, I meant I “lessened” the cooking time. I didn’t learn it.
Rachel
I did the same thing Pam did, and it turned out marvelous! Such a simple and easy recipe! Will definitely make this again, and may even experiment with the seasoning (although, I am a hopeless ranch seasoning addict! )
Lynne Strickland
I made these this week (after a Pinterest search for low carb chicken recipes). My husband LOVED them. He said they were like eating gourmet chicken – This says a lot because he is eating low carb and getting very tired of so much meat. I made it for him again and he loved it just as much. It was worthy of our best Pinot Noir! Thank you for posting these wonderful recipes!
I did have to make one assumption and that is: since I buy bulk ranch dressing powdered mix instead of the packets, I figured I am supposed to measure out one oz of the mix – I used a digital scale and it turned out great.
Gary Dicktits
STFU. This is a nine-line recipe that you dragged out into fifteen minutes of drivel
because you’re a fuckface. I clicked on this for a recipe, not some bullshit diatribe on your worthless life. Fuck you and your chicken. Eat shit. You don’t need a recipe for that. Fuck you.
Courtney ODell
There is this marvelous creation called “scrolling”. If I didn’t add more content to my post, you’d never find it thanks to Google – although I think you might not be able to find your head either seeing as how it seems to be lodged up your backside.
Have a good day!!!
Gina
Lazy ass can’t scroll down??? I appreciated the time you took to post this recipe!
Dana
Gary…You are rude beyond belief!! You need some serious anger management therapy man!!
Jen nunya
LMAO omg Gary everyone’s talking shit yo u but in reality we both know those freaking dumb bitches are saying the same thing u are. Bc honestly, all i wanted was the recipe. Not all the other bs like who cares she’s allergic to mustard. Seeiously, do we eat with her or is there mstatd needed in the dumb recipe? No i didnt think so dumb broad sheesh yry jeeping it simple.
Courtney ODell
There is this super simple thing called “scroll to the bottom” – I even tell you at the beginning of the page how to do so. I get tons of questions on my site on how to make things, so I try to give lots of information in my posts. If you’re too busy to simply scroll to the bottom of a website, cooking may not be your thing 😉
DK
Here is a thought Jen, before you start criticizing try and learn how to spell first. All this did was show that you are as ignorant as gary.
Ann
Really???? Crawl back into that hole you came out of Gary.
Kris
You’re an a$$hat Gary…I pity any woman that lives with you…
missy
TROLL!!!
Michelle Blandford
Made this tonight with skinless boneless thighs and it was delicious. Just added a bit more oil to thin the spread out. Sooo gooood! Even my picky 14 year old liked it. Thank you for the recipe!
Hilary
Did you decrease the cooking time since you used boneless thighs?
Pam
I had the same problem with the ranch dressing and olive oil clumping up. I just did all three separately. Brushed olive oil on, then garlic, then ranch dressing. Worked great! I make this often.
Courtney ODell
That’s a great tip! Thanks
Amanda
This was so yummy
Kaci
Making this for the family tonight, looks delicious. Wish it had how long to put it back in for after the ranch mixture. Don’t own a gauge. Guess I’ll have to eye ball it.
Courtney ODell
Kaci – it will cook for another 20-30 minutes, but you’ll need to check the internal temperature of the chicken. Since ovens and the size of a chicken thigh vary so much, this number will go up or down for a lot of people.
Michelle Blandford
You should def. Buy one, i have to use it for everything! 🙂
Tina
Making this recipe tonight for the family and I can’t wait!!! We eat a lot of chicken so always looking for new ways to spice things up 🙂
Heather
The ranch dressing, olive oil, garlic mixture was clumpy st best and did not spread over the chicken at all!
The combination was like cement!
Courtney ODell
Heather – if that happens, simply add a little more oil. It can vary depending on how humid it is, the ranch packet, etc. – if it gets dry, just thin it out with a bit more oil until you can brush it on the chicken. Hope that helps!
Kimberly Heath
Your recipe calls for a 1oz pk of ranch. My ranch comes in .04 oz pks. I only used about a Tbs and it came out perfect.
Natalia Perez
If you can’t figure out that adding more oil will help thin out the mixture, maybe you shouldn’t be in the kitchen.
Vicki Rodriguez
Wow that was mean. Not everyone is an experienced chef here. MYne she’s just starting out in the kitchen. Jeez
Lisa
You start out talking boneless skinless thighs but the recipe calls for bone in with skin. Which is it?
Courtney ODell
Hi Lisa,
Since we’re going off the temperature of the chicken, it can be either skinless and boneless, or skin on and bones in – any chicken thigh. The way we cook the chicken in the oven first for a while and then add the oil will crisp the skin of the chicken, or give you a skinless “crunch” like the skinless breast had skin. It’s a totally personal preference whether you go for skinless or skin-on.
Kristy
Oh my, we were separated at birth, because I am the same way! No condiments, but I do love vinaigrette dressings and those ranch seasonings. People look at me like I’m crazy when I tell them I don’t eat condiments. To each his own and I’m sure it’s much healthier to NOT eat condiments. This looks great. Can’t wait to give it a go!
Courtney ODell
I seriously am condiment-averse! People always look at me like I’m nuts – I will eat basically anything and am an adventurous eater, except for condiments! I had such a hard time in Russia and Scandinavia because I am allergic to mustard, and hate sour cream and mayonnaise. That took out like 90% of the food we had, lol!