Name: Baked Ranch Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 ounce packet ranch seasoning or dip mix; 1/2 cup mayonnaise; 3 garlic cloves (grated, using a microplane grater); 1 pound boneless skinless chicken thighs; 1 cup Panko breadcrumbs; 1/2 cup grated parmesan cheese; 1/4 cup oil; 1/3 teaspoon salt

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Crispy, flavorful, and oh-so-easy! These Baked Ranch Chicken Thighs are coated in a zesty ranch seasoning and baked until juicy and delicious. Perfect for a quick weeknight dinner that’s packed with flavor and sure to be a hit with the whole family!

Why You’ll Love These Baked Ranch Chicken Thighs

With just a few ingredients and minimal prep, you’ll have juicy, tender chicken coated in that zesty ranch goodness. They’re crispy on the outside, full of flavor on the inside, and a total crowd-pleaser for any night of the week!

Craving more chicken thigh goodness? Don’t miss our other tasty recipes like Oven Fried Chicken Thighs, Bang Bang Chicken Skewers, Creamy Mushroom Chicken Thighs, or Honey Garlic Chicken Skewers!

Ingredient Notes

Chicken Thighs: Boneless, skinless thighs cook quickly and stay juicy. If you prefer bone-in or skin-on, just adjust the cooking time to ensure they’re fully cooked through.
Panko Breadcrumbs: These give the thighs a light, crispy coating. If you don’t have Panko, regular breadcrumbs work, but the texture won’t be as crunchy.
Ranch Seasoning: The pre-made packet is a time-saver, but you can easily make your own.
Mayonnaise: It helps the coating stick to the chicken and keeps it moist while baking. Greek yogurt can be a lighter substitute if you want a healthier option.
Grated Garlic: Using a microplane to grate the garlic ensures it blends smoothly into the mayo mixture without large chunks.
Parmesan Cheese: Freshly grated parmesan melts better than pre-shredded, which can give the coating a smoother texture.
Oil: Use a neutral oil like vegetable or canola for the best results. This helps the Panko get extra crispy without adding any overpowering flavor.

🔪How to Make Baked Ranch Chicken Thighs

Mayo Mixture: Mix ranch seasoning, mayo, and garlic in a bowl.

Breadcrumb Mixture: In another bowl, combine Panko, parmesan, and oil.

Coat Chicken: Dip chicken thighs in the mayo mixture, then dredge in the breadcrumbs.

Bake: Place on a parchment-lined sheet and bake at 400°F for 30 minutes, checking for an internal temp of 165°F.

Helpful Tips

Pat the Chicken Dry: Before coating the chicken, pat it dry with paper towels. This helps the mayo mixture stick better and gives you a crispier finish.
Use a Wire Rack: Place the chicken on a wire rack set over a baking sheet to keep the thighs crispy all over. This allows air to circulate around the chicken as it bakes.
Check the Temp: Always use an instant-read thermometer to check doneness. Chicken thighs should hit 165°F in the thickest part to be fully cooked and juicy.
Don’t Skip the Rest: After baking, let the chicken rest for 5 minutes before serving. This locks in the juices and keeps the chicken extra tender.

Storage and Reheating

To store, pop any leftovers in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to reheat, bake them at 350°F for about 10-15 minutes to keep them crispy, or microwave for a quick fix—just note they won’t be as crispy!

More Chicken Recipes to Try

Looking for more easy chicken dinners like this one? You’ll find it featured in our 25 Best Chicken Dinner Ideas — a handpicked roundup of comforting meals for busy weeknights. If you enjoy baked chicken recipes, try this Crispy Parmesan Baked Chicken Milanese and Veggies or the always-satisfying Chicken Scampi with Garlic Parmesan Rice. For something extra cozy, this Chicken Tater Tot Casserole is creamy, filling, and kid-approved!

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5 from 1 vote

Baked Ranch Chicken Thighs

By: chefjar

Crispy, flavorful, and oh-so-easy! These Baked Ranch Chicken Thighs are coated in a zesty ranch seasoning and baked until juicy and delicious.

Prep Time: 10

Cook Time: 30

Servings:

Ingredients

▢ 1 ounce packet ranch seasoning or dip mix
▢ 1/2 cup mayonnaise
▢ 3 garlic cloves, grated, using a microplane grater
▢ 1 pound boneless skinless chicken thighs
▢ 1 cup Panko breadcrumbs
▢ 1/2 cup grated parmesan cheese
▢ 1/4 cup oil
▢ 1/3 teaspoon salt

Instructions

Prepare the Mayo Mixture: In a bowl, whisk together the ranch seasoning, mayonnaise and garlic until well combined. Set aside.
Prepare the Breadcrumb Mixture: In a separate bowl, mix together the Panko breadcrumbs, grated Parmesan, melted butter, and a pinch of salt.
Coat the Chicken: Take each chicken thigh and coat it evenly in the mayonnaise mixture. Then, dredge in the breadcrumb mixture, making sure it’s fully covered.
Bake: Place on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F for 30 minutes. Use an instant-read thermometer to check the thickest part of the chicken. It should read at least 165°F to ensure the chicken is fully cooked, juicy, and tender.

Notes

To store your Baked Ranch Chicken Thighs, pop any leftovers in an airtight container and keep them in the fridge for up to 3 days.

To reheat, bake them at 350°F for about 10-15 minutes to keep them crispy, or microwave for a quick fix—just note they won’t be as crispy!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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