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Overhead image of baked ranch chicken thighs on a baking sheet.
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5 from 1 vote

Baked Ranch Chicken Thighs

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 Time10 minutes
Cook Time30 minutes
Course: Chicken recipes
Cuisine: American
Keyword: baked ranch chicken thighs, chicken recipes
Servings: 4
Author: chefjar

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

Calories: 422kcal | Carbohydrates: 10g | Protein: 30g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 11mg | Sodium: 1200mg | Sugar: 1g