You love cooking, but sometimes you get stuck at the last minute because you want to ensure everything runs smoothly. Or maybe you just remembered something essential. In such situations, having someone else who knows exactly what they’re doing can save the day.
Ranch Chicken thigh is a delicious dish that combines juicy chicken thigh breast pieces marinated in creamy cheese sauce, topped with crunchy croutons, and served with salad greens. Read our expert guide below if you want to fill this mouthwatering recipe at your next dinner party.
What is ranch chicken thigh?
Ranch Chicken thigh is a delicious dish made from grilled chicken thigh breast marinated in a mixture of Parmesan cheese, garlic, oregano, olive oil, salt, and pepper. The result is tender, juicy, flavorful meat perfect for dipping into creamy pasta sauces.
Ranch Chicken thigh is made from boneless skinless chicken thigh breasts marinated in Italian herbs and spices, then grilled. The result is a flavorful chicken thigh dish that’s easy to prepare and perfect for entertaining.
Tools or equipment we need
We need tools or equipment to make our cheese and wine at home. The best tool I recommend is a food processor. If you don’t have one, you should invest in a high-quality blender or food processor. Then, you also need to purchase a bottle opener. Finally, it would help if you had a large container to store your homemade goodies.
Recipe 1(Oven Baked)
- Prep time:Â 10 min
- Cook Time: 20 min
- Serving: 4 people
- Cooking Difficulty: Easy
- Cuisine: American
- Course type: Main course
- Calories: 292
Ingredients
- Four chicken thigh breasts, skinned and boneless
- A single serving of Ranch dressing
- Panko bread crumbs, 2 cups
- Parmesan cheese, grated, about a third a cup
- Two teaspoons of dried minced garlic
- Seasoned salt, two teaspoons
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- cooking spray (optional)
Directions
- Turn Get all the stuff you need.
- Prepare an oven temperature of 400 degrees Fahrenheit. Prepare a baking sheet or pan with a rim by lining it with foil.
- In a skillet, skin side up, add the chicken thighs and a small sprinkling of freshly ground black pepper.
- Garlic cloves can be crushed or minced finely and added to the dressing mix in a small bowl. Blend well.
- Chicken thighs should be coated in the dressing and oil mixture.
- Chicken is considered acceptable to eat at temperatures as low as 165 degrees Fahrenheit (74 degrees Celsius) after being baked for 25 to 30 minutes.
- Check the temperature by inserting an instant-read food thermometer into the thickest section of a few of the larger chicken thighs, making sure not to contact the bone.
Recipe 2(Air fryer)
- Prep time: 20 min
- Cook Time: 10 min
- Serving: 8 people
- Cooking Difficulty: Easy
- Cuisine: American
- Course type: Main course
- Calories: 310Â
Ingredients
- 1/2 cup flour
- 1/2 cup grated Parmesan Cheese
- One package of dry ranch salad dressing mix
- 1 pound boneless, skinless chicken thigh tenders
- Olive Oil Spray
Directions
- To begin, spray olive oil into the air fryer’s cooking basket.
- Flour, Parmesan, and ranch dressing mix should be combined in a small bowl. Make your seasoning blend out of this.
- Pour your olive oil into a separate basin.
- First, coat the chicken thigh strips with olive oil and roll them in the seasoning blend.
- Coat the chicken thigh tenders and transfer them to the air fryer’s greased basket.
- Be sure to spray the breaded chicken thigh with olive oil so that the oil coats all of the seasonings.
- Air-fried at 350 degrees Fahrenheit for 5 minutes, flip, spritz well with olive oil, and cook for another 3-4 minutes.
- Please put it on a plate, have a bite, and savor it.
Recipe 3(Crockpot)
- Prep time: 5 min
- Cook Time: 2 hours 30 min
- Serving: 2 lbs
- Cooking Difficulty: Easy
- Cuisine: American
- Course type: Main course
- Calories: 227
Ingredients
- 1 pound of chicken thigh thighs
- One packet of Hidden Valley Ranch or two tablespoons of homemade ranch
- 1/2 teaspoon set aside
- 12 cups of chicken thigh broth
- 8 ounces of melted cream cheese
Directions
- To the slow cooker, add the chicken thigh broth. Place the chicken thigh breasts on top, and then sprinkle with ranch dressing. Preparation time is cut in half if you cover and cook for 2.5 hours on high.
- When the timer goes off, take the chicken thigh out and shred it. Then, pour the broth into a strainer and set aside a quarter cup for later use.
- In the crock pot, combine the shredded chicken thigh with the ranch seasoning, stock, and cream cheese you set aside.
- Use it as a topping for rice, stuffing for pitas, or a filling for baked potatoes.
Notes
This recipe can be doubled. Cooking time may increase.
To store leftovers, put them in an airtight container.
- Refrigerate for up to 3-4 days
- Freeze for up to a month
Dietary Considerations
If you are gluten-free, use homemade ranch seasoning and ensure the chicken thigh broth you choose is gluten-free. This is a naturally low-carb meal.
How to store the recipe?
- If you plan on freezing it, coat the raw chicken thigh and set it on a baking sheet.
- Place the baking sheet in the freezer to freeze. Put the chicken thigh in a freezer bag after you have frozen it. Put the frozen chicken thigh on a baking sheet and bake it for the recommended amount of time, plus a few minutes.
- Make sure the chicken thigh is completely cool before placing it in a freezer bag and putting it in the freezer. Reheat in the microwave or a covered baking dish before serving.
What did everyone think about the recipe?
Someone felt thankful as he made this a few weeks ago, and his son has asked for it again every few days since. He did change it a bit by cutting it into nuggets and ended up using about 1/2 cup of crushed croutons only because he didn’t have enough panko.
What to serve with?
We’ll be adding this chicken thigh to our regular menu rotation. That’s insanely good! Noodles and green beans are standard accompaniments to the chicken thigh. Just like I said, leftovers are fantastic in a wrap, over pasta, or on a salad. Try this out next time you’re looking for a quick, easy weeknight meal that everyone will love. You can also serve with the following:
- Over Rice
- With Roasted Butternut Squash
- Mashed Potatoes
- On top of Baked Potatoes
- In a taco shell
- As the meat topper in Nachos
Low-carb Serving suggestions
- On Top of a Salad
- Over Cauliflower Rice
- With Spaghetti Squash
- Over Zoodles- Spiralized zucchini
- Roasted Vegetables
Expert Tips
- Select the chicken thigh cut that best suits your tastes. Next, check the interior temperature with a meat thermometer; it should be 165 degrees Fahrenheit.
- When I prepare chicken thighs, I use a skillet lined with nonstick aluminum foil.
- Dry bread crumbs or panko bread crumbs can be substituted.
- To make this dish, you can use either freshly grated Parmesan or the parmesan cheese from the green can. Neither is preferable. Shredded Parmesan is not a good choice for this recipe.
- If you’re planning on taking cooked chicken to a picnic or another occasion, let the chicken cool and store it in the refrigerator until you’re ready to pack the cooler. The ideal temperature for storing food is 40 degrees Fahrenheit or lower. For this purpose, an insulated cooler with ice packs or ice alone should suffice; remember not to open it until you’re ready to eat!
- Alternately, if you want to serve the chicken hot, keep the temperature of the chicken above 140 degrees Fahrenheit while transporting and serving.
Frequently Asked Questions (FAQs)
How Do I Choose the Right Ranch?
My Ranch dressing or Hidden Valley Ranch dressing will do the trick. Use my homemade recipe if you have dietary restrictions, such as a gluten-free or dairy-free diet.
How long should I cook a Ranch chicken thigh in a slow cooker?
I suggest cooking it on high for 2.5-3 hours to get the most flavor out of the chicken thigh. You can cook it for a more extended period over low heat, but doing so will cause the chicken thigh’s texture to shift. Occasionally, overcooked chicken thighs can get a little dry.
In what way do I shred the chicken thigh?
The hand mixer is my go-to for shredding cooked chicken thighs. Getting your documents shredded is a breeze and takes no more than a minute. Of course, a fork works just as well.
Do you think it’s possible to make this chicken thigh milk-free?
I have a fantastic recipe for pulled ranch chicken thigh if you’d prefer something that isn’t as creamy.
Can I freeze slow-cooker ranch chicken thigh?
This chicken thigh, sealed in an airtight container, can be frozen for up to a month. Additionally, leftovers can be refrigerated in an airtight container for up to 3-4 days.
Conclusion
In our home, the ranch is a go-to flavor. When I cook, I frequently use dry ranch mix as a seasoning. The best part is that it complements a wide variety of flavors and ingredients and can be reworked into several tasty recipes that are sure to please everyone at the table. Your children will happily devour this dish because it is not spicy.
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