Baked Ranch Chicken Thighs
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!
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:
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- Buttery Crackle Chicken Thighs
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- Creamy Chicken Thighs and Asparagus Skillet
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
One Pot Creamy Lemon Garlic Chicken and Asparagus
Easy Sheet Pan Oven Roasted Chicken and Leeks Recipe
And if you love this easy delicious dinner, be sure to check out one of my other favorite easy 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
Baked Ranch Chicken Thighs Recipe
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To watch me make this easy baked ranch chicken thighs recipe in a video, please click here:
- 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
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Preheat the oven to 400 F.
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Cover a Baking sheet in foil, nonstick side up.
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Place the chicken thighs on the baking sheet, fattest side up.
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Generously season with salt and pepper.
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Bake Chicken for 25 minutes, when skin has started to crisp.
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In a small bowl, combine the dressing mix with the olive oil and minced garlic and blend.
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Brush the ranch and oil mixture over the chicken thighs.
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Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
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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.
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To get a tiny bit more crunch, broil for 5 minutes - watching chicken closely so it doesn't burn.
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!
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!