Ranch Chicken Thighs Gluten Free Recipes

RANCH CHICKEN THIGHS

Ranch Chicken Thighs image

Needed a quick & easy weeknight meal. This is adapted from an old Taste of Home magazine. The chicken is tasty & juicy, with a nice crunchy crust. You won't miss the skin! ETA -- some say this is too bland. The ranch dressing is not enough seasoning. I do add season salt to taste (Nature's Seasonings) to the bread crumb mixture for more flavor. Hopefully as a cook, you will know what to add to suit you and your family's taste.

Provided by KeyWee

Categories Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup dry breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons yellow cornmeal
1/2 teaspoon italian seasoning
6 chicken thighs (skin removed)
1/2 cup bottled ranch salad dressing
seasoning salt

Steps:

In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, Italian seasoning, and seasoned salt.
Dip chicken into salad dressing, then coat with crumb mixture.
Place chicken in a greased 13x9 baking dish.
Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.

Nutrition Facts : Calories 357.9, Fat 26.4, SaturatedFat 6.5, Cholesterol 89.2, Sodium 420.7, Carbohydrate 9.9, Fiber 0.7, Sugar 1.1, Protein 19.4

BLACKENED RANCH PAN-FRIED CHICKEN THIGHS

Blackened Ranch Pan-Fried Chicken Thighs image

Using a cast iron skillet means these blackened ranch chicken thighs take only a few minutes to cook. Great for a weeknight dinner.

Provided by Yoly

Categories Chicken Thighs

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
4 chicken thighs
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
salt to taste
1 pinch fresh cracked black pepper

Steps:

Heat oil in a cast iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing, salt, and fresh cracked pepper onto 1 side of chicken thighs. Flip and repeat on the other side.
Place chicken thighs, skin-side down, into the hot oil. Cook over medium heat without moving to blacken skin, about 12 minutes. Turn chicken thighs and cook until chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 194.5 calories, Carbohydrate 1.9 g, Cholesterol 58.4 mg, Fat 13.1 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 3.3 g, Sodium 336.6 mg

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