The Best Easy Baked Ranch Chicken Thighs - delicious crunchy baked chicken thighs in a buttery rich ranch sauce with tender juicy chicken!
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!
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 flavor, this Easy Baked Ranch Chicken Thighs Recipe will become your newest favorite one pot dinner!
These chicken thighs bake up to a delicious crispy crunch on the outside, with tender, juicy meat and a tasty tangy ranch flavor.
If you can't get enough of ranch.... this is going to be your newest obsession.
If you'd like to check out a fresh take on this ranch chicken, try my easy baked ranch chicken wings - or even Baked Ranch Pork Chops and a Baked Ranch Pork Tenderloin!
You can also use my air fried adobo chicken thighs to adapt this recipe to an air fryer or instant pot with broiler lid recipe.
Just take me to the baked ranch chicken thigh recipe already!
I have cooks of all levels experience and comfort in the kitchen on my site, and I get a lot of questions and comments for additional information - so I try to provide lots of information for my readers.
If you'd rather skip over all this, please click the "skip to recipe" button in the top left corner or scroll to the bottom of the post, just above the comments, to find the easy printable Baked Ranch Chicken Thighs Recipe!
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 Bake Chicken Thighs
If you're bored with baked chicken thighs, and looking for a way to make them crunchier, juicier, and with more flavor - these tips will help you to bake perfect chicken thighs every time right in your oven!
Pat chicken thighs dry
Extra liquid and moisture on the chicken will keep the thighs from crisping - pat chicken thighs dry with paper towels before cooking to remove any excess liquid.
This will help the fat to stick to the chicken better, and help the ranch seasoning sink into chicken for flavor.
If your chicken thighs are wet, the oil won't have a chance to really sink in, so remove any excess packaging liquid/water with paper towels.
Don't trim fat
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.
This will allow the chicken to naturally crisp and add to the flavor of your chicken, so don't trim too much away.
Let 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.
I always crisp mine a bit at the end for extra crunch - it makes this baked chicken thigh recipe crave worthy!
If you're loving the crunch, be sure to also check out my crackle chicken recipe - it tastes deep fried, with absolutely NO breading whatsoever - just pan fried chicken thighs with an amazing crunch!
To use crisped chicken thighs in a delicious one pot dinner with potatoes, be sure to visit my Maple Dijon Chicken and Potatoes Skillet recipe.
Unroll 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.
This makes your chicken thighs look a little weird - I have one friend who says they look like aliens - but chicken thighs taste SO much better unrolled, so consider trying it yourself!
When you add to the surface area of the baked chicken thighs, more of it can get a lovely brown crisp, and the chicken cooks faster, to prevent drying out.
Adjust cooktime a bit if unrolling thighs.
How To Tell When Chicken Thighs are Done
If you're looking for the absolute best baked chicken thighs, you need to go off the chicken's temperature - NOT the time listed in this recipe.
Chicken thigh sizes can vary wildly, and differences in oven effectiveness, altitude, humidity in the air - they can all impact your cooking time, making it shorter or longer.
To avoid undercooked or dry chicken, its imperative to cook chicken to 160 degrees in the oven, and let it carryover cook to 165.
Chicken is safe to eat at 165 degrees internal temperature.
Check your chicken thighs regularly as they cook to monitor tempeerature.
When chicken is cooked to 160-165, it is done in the oven. Do not overcook.
Do let chicken rest for 5-10 minutes before cutting or serving to continue carryover cooking and help chicken rest so juices don't all rush out.
To measure, be sure to insert thermometer in fattest part of meat - without getting too close to bone as it will throw off temperature.
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:
Easy One Pot Chicken Thigh Dinners
The best easy one pot chicken thigh dinner recipes.
Blackened Chicken Thighs with Garlic Butter Sauce
Blackened Chicken Thighs with Garlic Butter Sauce are easy, decadent, and so delicious - in one pot under 20 minutes!
Baked Ranch Chicken Thighs
Easy, crunchy, delicious Baked Ranch Chicken Thighs are a super simple one pot baked chicken thigh recipe everyone loves - bursting with ranch flavor in only five ingredients! 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!
One Pot Spicy Garlic Chicken Thighs Recipe
This easy delicious One Pot Spicy Garlic Chicken Thighs Recipe is super simple and quick for perfect Nando's style spicy Peruvian garlic chicken thighs that are spicy and bursting with flavor in just one pot with four easy ingredients!
Easy Air Fryer Lemon Chicken Recipe
Easy Air Fryer Lemon Chicken Recipe - a simple easy recipe for crisp and juicy air fried lemon chicken with under five minutes active cooking time!
And if you love this delicious One Pot Easy Baked Ranch Chicken Thighs Recipe dinner, 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
-Ranch Dressing packet or 2 tbsp ranch seasoning mix
-Olive Oil
-Lemon Juice
-Chicken Thighs
-Salt and pepper
What to Serve With 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
Depending on your ranch dressing packet, it can sometimes be thick when mixing, and/or clump up. Simply add a teaspoon of water at a time to loosen mixture if too thick until it is easy enough to spread over chicken.
This recipe was designed to work for both skin-on or skinless chicken thighs - as well as boneless or bone-on thighs. The method you will use is the same overall (you might want to pan fry chicken skin a few minutes longer for more crunch if using skin-on thighs), but just know you'll need to plan on a slightly increased cook time for bone-in thighs. Check your thighs while cooking and keep in oven until the fattest part of the thigh reaches an internal temperature of 165 degrees Fahrenheit.
Chicken thighs are cooked when the fattest part of the thigh reaches 165 degrees internal temperature.
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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Baked Ranch Chicken Thighs
Easy, crunchy, delicious Baked Ranch Chicken Thighs are a super simple one pot baked chicken thigh recipe everyone loves - bursting with ranch flavor in only five ingredients! 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!
Ingredients
- 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 tablespoons water
- 1 tablespoon lemon juice, to thin mixture if needed
- 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. If needed, add lemon juice to thin mixture.
- 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 120Sodium 12mg
Other Sweet C's Favorites:
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The Best Ribeye Roast Recipe - easy and delicious boneless ribeye roast with a crunchy crust and tons of juicy ribeye flavor with almost no work - this recipe is perfect for even beginner cooks!
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The Best Baked Garlic Pork Tenderloin
This is the Best Baked Garlic Pork Tenderloin recipe ever... incredibly easy, delicious, and bursting with Italian garlic butter flavors the whole family loves! An easy pork tenderloin dinner in under an hour - great for meal prep and makes amazing leftovers for a healthy, low carb keto or paleo diet eating plan, too!
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Baked Ranch Chicken Thighs
Easy, crunchy, delicious Baked Ranch Chicken Thighs are a super simple one pot baked chicken thigh recipe everyone loves - bursting with ranch flavor in only five ingredients! 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!
Janet
This is a keeper! Thanks for the delicious recipe. It turned out perfect and was easy to make as well. I am sharing the recipe with family.
rebecca mckinney
can u use the ranch in the bottle for this ?
Courtney ODell
You could try, but it is a different consistency and might clump when baking.
Amanda
Amazing flavor and one of my go to recipes! I purposely bought the large ranch spice bottle from Sam's Club because this is such a good dinner!
Carol
Any chance of finding a recipe that starts out using boneless skinless chicken thighs and actually uses them? So aggravating to read this whole article and then find out you're not using what you started with
Courtney ODell
Hey Carol, this recipe works with any type of chicken thigh - boneless or bone-in, skin-on or skinless. Ive made it hundreds of times with either and its delicious every time.
Wels
Soooo if I use boneless skinless chicken thighs, when do I put the ranch seasoning mix on it? Your story up top says that’s what you’re using, but the video shows you’re using bone in, skin on
Courtney ODell
It is the same method, you just reduce cook time by a few minutes - watch the temperature of your chicken thighs and when they get to 160 degrees internal temp they are fully cooked.
Lisa Williams
This! Love this recipe! I will never run out of those ranch packets because I love this so much!
Eileen
They are in the oven. Smell wonderful. I will let you know how this recipe goes over with my family
Tracy Maine
My adult children wondered who had made the chicken, couldn’t believe it was me since my chicken is usually too dry.
They loved the juiciness and the flavor was amazing, better than I thought it would be. It was the picture that got me and I’m glad it did. I followed the recipe exactly and highly recommend the broiling at the end as it added to the appearance and flavor.
Kathchat
I made this recipe 2 nights ago and my adult children and husband are still talking about how good it was. I have to make this again soon. This is a new family favorite!
Laurie Baize
I am trying your Ranch Chicken recipe.
Ester
Thanks so much for sharing your experiences and this wonderful recipe. I am fairly new to Keto and will come back to look at some of your other recipes. Sorry for the other rude comments. You didn't deserve that. Keep sharing!!
David N. Terrazas
Thank you Courtney! I am going to try this tonight, wish me luck!
Barbara
Why can’t people just read the recipe, ask a question if necessary, cook it. Say what they thought about it and be done! Too much drama! Eat, drink and be merry! Life is short.
Kathleen
I’m confused. Is the cooking time based on using boneless skinless, or bone-in skin-on? Early in the article it says “...especially important since we’re using skinless, boneless chicken thighs” but then when you get to the actual recipe it says “ 4 to 6 chicken thighs, bone-in, with skin on.”
Also, what is the approximate time range for the bake time after coating w/ranch mixture?
Stacy B.
There was supposed to be cute smiley face at the end of my comment, not a question mark!
Stacy B.
Really easy, really tasty! Only 1 thing...the video shows you placing parchment paper on the baking sheet, however, the recipe says use foil. Minor detail that did not affect the outcome?
Alan Barnes
so its paste. lol. I put it on with a knife.
Anita
Enjoyed the yummy baked chicken thighs but ... would sure like to get to the recipe more quickly and be able to print it...
Bob
So I had chicken in the fridge to do for dinner but I hadnt thought yet about how I would cook it. Then lo and behold your recipe popped up on my computer so I headed out to get ranch dressing mix so I could give it a try. SO easy but SO tasty! Chicken was nice and crispy and very visually appealing. Served it with Basmati rice and spooned the chicken sauce into the rice and it was fantastic. Thanks for the recipe, I will be making this again.
Diane
What about skinless and boneless thighs. That’s what I have in the fridge right now.
Courtney ODell
They work great too! Just watch that they can cook a bit faster.
Joy
This is such a yummy recipe!
Kristen
I was really hopeful with this recipe, as with all pinterest recipes, but unlike almost all the others, this one was a shocking success. I was very pleased. Delicious. As I was eating it I actually was thinking that finally I have something to help me fight my weakness to fried chicken. Even my 3 picky kids ate it up. I eat paleo so I used Penzey's Buttermilk ranch dressing mix. Its clean and worked great. Thank you!
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.
Lane arndt
No kidding!! So frustrating looking for it all the time!
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
Christine
Watch the video
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.
Kim
I had the same trouble! I was planning to make this when I saw in the article that this uses boneless, skinless thighs, but now I'm afraid to try it because the recipe states otherwise. I'll still save the recipe for later, though. It sounds delicious!
Courtney ODell
Hi Kim - I used boneless, skinless chicken thighs in the recipe - but it works just as well with bone-in, skin-on thighs too. Just be sure to crisp the thighs in butter a bit first, and check the cooktime since bone-in thighs take a bit longer to cook through.
Reba
I have a few boneless skinless and don't have the dry mix so will try it with the salad dressing with minced garlic added
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
Kelley
I throw potatoes broccoli and onion on the pan too and cook into all together. Deliciousness.
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 😉
Elmer
I tried scrolling to the bottom so I wouldn't have to listen to your stories also, but there is no option to print the card at the bottom because there's nothing there...
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.
Jen
Holy first world problems
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!!!
KT E
With a "name" like Gary "Dicktits" I doubt if we could expect AN'm not surprised that nothing civil came out of his mouth.
KT E
Darn. Stupid autocorrect.
*... anything civil...
Melinda
Gary, I think the group as a whole believe you embarrassed yourself by showing a lack of intelligence by your hateful and garbage language on a RECIPE site. People like you are so disgusting. To the cook who posted your recipe, thank you. It's simple, quick and tasty. I have passed it on to my friends who enjoy it as well. For those who complain about scrolling every time they look up a recipe, first off this is the simplest recipe ever that I remember after the first time cooking it, second just simply take a screenshot on your phone and BAM it's saved. No bitching or complaining it's right there. You're welcome!
Alicia
With a name like this you know this guy is a troll.
Tally Reed
My wife alerted me to your rant that she ran across while looking up the s recipe. You are a dude commenting on a recipe site... c'mon man, unwedge your panties.
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
Tessa Johnston
rude
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!