Description

Craving a juicy, savory meal that’s easy to whip up on a busy weeknight? These Parmesan-Ranch Chicken Thighs are your perfect choice! Featuring tender chicken thighs coated in a crispy, cheesy Parmesan-ranch crust and roasted to golden perfection, this dish is a delightful blend of rich and zesty flavors

Ingredients

Here’s what you need to make Parmesan-Ranch Chicken Thighs. Each ingredient adds to the crispy, savory, and zesty magic.

Olive Oil (2 Tbsp): Adds richness and helps crisp the chicken.
Butter (1 Tbsp): Enhances flavor and promotes browning.
All-Purpose Flour (½ cup): Creates a crispy coating base.
Parmesan Cheese (¾ cup, grated): Adds nutty, umami crunch.
Ranch Seasoning (1 packet, ~1 oz): Brings zesty, herbaceous flavor.
Black Pepper (1 tsp, freshly ground): Adds subtle heat and balance.
Chicken Thighs (6, bone-in, skin-on recommended): Provide juicy, flavorful protein.

Substitutions and Variations

Flour: Swap with almond flour or coconut flour for keto/gluten-free (~2–3g net carbs per serving).
Parmesan: Replace with Pecorino Romano or nutritional yeast for dairy-free (reduce to ½ cup for yeast).
Ranch Seasoning: Use homemade ranch seasoning (mix 1 Tbsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt) or Italian seasoning.
Chicken Thighs: Swap with chicken breasts (adjust cooking to 25–30 minutes) or drumsticks.
Keto Adjustment: Use almond flour and reduce Parmesan to ½ cup (~2–3g net carbs per serving).
Gluten-Free Version: Use gluten-free flour or almond flour; ensure ranch seasoning is gluten-free.
Spicy Version: Add ½ tsp cayenne or red-pepper flakes to the coating.
Herb-Forward: Mix 1 tsp dried rosemary or thyme into the coating.

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Instructions

Step 1: Preheat and Prep Skillet

Preheat the oven to 400°F (200°C).
Place 2 Tbsp olive oil and 1 Tbsp butter in a 9-inch oven-safe skillet.
Put the skillet in the oven to melt the butter and heat the pan, about 3–5 minutes.

Tip: Use a cast-iron or stainless-steel skillet for best browning; watch to ensure butter doesn’t burn.

Step 2: Prepare Coating

In a medium bowl, whisk ½ cup all-purpose flour, ¾ cup grated Parmesan, 1 packet ranch seasoning, and 1 tsp black pepper until combined.

Tip: Grate Parmesan finely for even coating; whisk thoroughly to distribute ranch seasoning.

Step 3: Dredge Chicken

Pat 6 chicken thighs dry with paper towels.
Dredge each thigh generously in the flour-Parmesan mixture, pressing to coat evenly.

Tip: Ensure skin is dry for maximum crispiness; coat thoroughly for a thick, flavorful crust.

Step 4: Roast Chicken

Remove the hot skillet from the oven (use oven mitts).
Place chicken thighs skin-side down in the hot oil-butter mixture.
Return skillet to the oven and roast for 30–35 minutes until the skin is golden brown and the chicken reaches 165°F internally.

Tip: Flip thighs halfway through for even browning if desired; use a meat thermometer for accuracy.

Step 5: Serve

Remove skillet from the oven and let chicken rest for 5 minutes.
Serve warm, directly from the skillet or on plates.

Tip: Serve hot for maximum crispiness; spoon pan juices over chicken for extra flavor.