Baked Ranch Chicken Thighs




Baked Ranch Chicken Thighs

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
  • salt and fresh ground pepper to taste
  • 1/2 teaspoon smoked or sweet paprika
  • 1/4 cup ranch
  • 4 ounces shredded cheddar cheese white or yellow
  • 4 slices thick cut bacon diced
  • sliced green scallions


  • Preheat the oven to 400F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • In a large skillet, over medium-high heat, add in diced bacon and cook until crispy. See notes below for more information about the bacon.
  • Remove bacon from skillet and set aside. Do not discard the bacon fat. It will be used to brown the chicken breasts.
  • Return skillet to heat and add vegetable oil and butter to the remaining bacon fat.
  • Pound the chicken breasts until they are about 1/4-inch thick. Season with salt, pepper and paprika.
  • Depending upon the size of your skillet add 2 to 3 chicken breasts to the hot oil. Do not crowd them. Cook the chicken breasts for 2 to 3 minutes or until they are golden brown.
  • Flip over the chicken breasts and continue to cook for another 2 to 3 minutes.
  • Remove chicken breasts from the skillet. Arrange them in the previously prepared baking dish and set aside.
  • Top each chicken breast with about 1 Tbsp. of ranch dressing. Spread to evenly coat the chicken breast.
  • Sprinkle half of the diced bacon on top of the Ranch.
  • Sprinkle the shredded cheese over the chicken breasts.
  • Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
  • Remove from oven and garnish with remaining bacon and sliced scallions before serving.

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