This is a chicken dish you won’t mess up on and it is kid approved! When you make garlic ranch chicken thighs for the family, you will be sure to impress and no-one has to know how simple it is to create. It definitely has that flaVa you are looking for!
GARLIC…RANCH…CHICKEN…WHAT’S NOT TO LOVE?
This is a kid approved recipe they’ll love! The best part about this recipe is that it doesn’t take a lot of time or ingredients to create. It gives your chicken a different flavor profile than just your old basic baked chicken.
EASY KEY INGREDIENTS
- Garlic; Fresh minced is best.
- Ranch Packet; Hidden Valley or store brand works.
- Chicken Stock; Try to use stock for more flavor. Chicken broth will work also if that is all you have.
- Chicken Thighs; A flavorful cut of the chicken. You can also substitute with chicken breast.
STEPS TO MAKE GARLIC RANCH CHICKEN THIGHS
- Trim down your chicken and remove any fat or extra skin that you don’t want.
- Add your chicken to a large bowl. You’re going to add dried parsley onion powder, salt and pepper.
- Using a garlic press mince four cloves of garlic.
- Heat your cast iron skillet to medium high heat. Add butter and 2 tbsp. of olive oil to the skillet.
- Once the butter has melted and is bubbling, add your seasoned chicken to the skillet. Skin side down first.
- Once your chicken is golden brown and crispy on the skin, and doesn’t stick to the skillet, it’s time to turn it over. Cook on both sides for 10-12 minutes.
- Once your chicken is browned on each side remove it from the skillet and set it aside.
- Keep your skillet on medium-high heat, melt 1 tbsp. of butter in the skillet. Then add your mushrooms and cook for 2-3 minutes. Then add garlic and stir until fragrant. This step will take about 30 seconds.
- Once you can smell your garlic, add a ranch packet and chicken stock and mix well with your whisk.
- Once the sauce is bubbling add your chicken back into the skillet, skin side up. You’re going to cook this for another 15 minutes.
- Once the chicken has reached an internal temperature of 165°f, you’re ready to serve!
KEYS TO SUCCESS
- When adding the garlic in to cook. Take care to cook only until its fragrant (about 30 seconds
- Make sure to check the doneness of your chicken. If you are unsure, always use a meat thermometer. Your chicken should register at 165f in the center.
FREQUENTLY ASKED QUESTIONS
A ranch packet consists of a dry seasoning mix. Best part is that it’s already prepared and measured out for you. Onion powder, onion flakes, dill, parsley, garlic powder, salt, pepper and dried chives. These pre-prepared seasoning mixes are great for sauces and stews.
It’s important to cook garlic the right way. Adding garlic towards The middle of your cooking time is ideal. Once you can smell your garlic cooking it is time to add the next step. It is important that you keep an eye on your garlic so you do not burn it, because burnt garlic is not a fun taste!
-Chicken thighs are capable of getting the crispiest skin.
-They are full of flavor.
-They’re full of meat.
-They stay moist when cooking because of the fat content.
-It is hard to over cook chicken thighs.
-They are the most economical cut of the chicken. The price is much lower than chicken breast.
OTHER CONTENT YOU MIGHT LIKE
Garlic Ranch Chicken Thighs
Equipment
- Skillet
- Bowl
Ingredients
- 6-8 pieces of chicken thighs trimmed
- 6 cloves of garlic minced
- 2 tbsp. Dried Parsley
- 2 tbsp. Onion Powder
- 1 tbsp. Salt kosher
- 1 tbsp. Pepper
- 1 Packet Ranch
- ½ c. White mushrooms sliced optional
- 2 tsp. Butter
- 1 tbsp. Butter
- 2 tbsp. Olive oil extra virgin
- 2 cups. Chicken stock
Instructions
- Trim down your chicken and remove any fat or extra skin that you don’t want.
- Add your chicken to a large bowl. You’re going to add dried parsley onion powder, salt and pepper.
- Using a garlic press mince four cloves of garlic.
- Heat your cast iron skillet to medium high heat. Add butter and 2 tbsp. of olive oil to the skillet.
- Once the butter has melted and is bubbling, add your seasoned chicken to the skillet. Skin side down first.
- Once your chicken is golden brown and crispy on the skin, and doesn’t stick to the skillet, it’s time to turn it over. Cook on both sides for 10-12 minutes.
- Once your chicken is browned on each side remove it from the skillet and set it aside.
- Keep your skillet on medium-high heat, melt 1 tbsp. of butter in the skillet. Then add your mushrooms and cook for 2-3 minutes. Then add garlic and stir until fragrant. This step will take about 30 seconds.
- Once you can smell your garlic, add a ranch packet and chicken stock and mix well with your whisk.
- Once the sauce is bubbling add your chicken back into the skillet, skin side up. You’re going to cook this for another 15 minutes.
- Once the chicken has reached an internal temperature of 165°f, you’re ready to serve!
Notes
Try to use chicken stock and not chicken broth. Stock has a richer flavor when cooking.
My second chicken cut choice is Chicken breast with skin on.
My family absolutely loved this recipe!!! My son who normally will not eat chicken requested this two times this week. A must try!
yesssss! I am glad he loved it!
I don’t utilize chicken thighs very often, but I must say these are some of the very best I’ve ever had! Full of Flava!!