Ranch Chicken Thighs
Baked Ranch Chicken Thighs are perfect for busy nights. The chicken is tender, and the creamy marinade adds a ton of flavor. Kids and adults will agree that this ranch chicken thigh recipe is one of their favorite weeknight dinners.
I love chicken recipes like this that are delicious any night of the week and easy to clean up once they’re done. And the best part? Most of the ingredients needed are seasonings, making this recipe a total breeze to make. The next time that you’re craving a chicken dinner loaded with flavor, keep this easy recipe handy.
Pair it with a simple side dish such as some broccoli, green beans, or a green side salad for a light meal. Or bake some cauliflower or potatoes with the chicken. You’re going to love the flavor combination of this simple dinner recipe – I know I do!
Speaking of delicious chicken thigh recipes, be sure to try my Buffalo Chicken Thighs and this Chicken Thigh Curry for two other delicious options.
Ingredients
- Boneless skinless chicken thighs – A tender cut of chicken that pairs well with the rest of the ingredients.
- Sour cream – Adds the creaminess to the marinade.
- Mayonnaise – Adds flavor and texture.
- Fresh dill – I love using fresh dill when I can, but dried dill leaves will also work.
- Seasonings – Dried parsley, onion powder, garlic powder, salt, and black pepper make up the base of the flavor.
See recipe card for quantities.
How to Make Ranch Chicken Thighs
Preheat the oven to 400 degrees.
Step One: Mix the mayonnaise, sour cream, and seasonings in a large bowl. The sauce is thick.
Step Two: Place the chicken in and toss until coated. Make sure all the sides are coated evenly, including the inside if the pieces are flat. If so, you can reshape them before putting them in the pan.
Step Three: Put the coated chicken into a rimmed baking pan (mine is cast iron) or on a baking sheet lined with parchment paper.
Step Four: Bake for 25-30 minutes, or until the chicken’s internal temperature reaches 165 degrees.
Top Tip💡
You can use any chicken cuts for this recipe, but the cooking time will vary. Boneless chicken thighs are what I prefer, but you could also use chicken breasts or any other option. For bone-in, skin-on chicken thighs, I recommend spreading the sauce in the bottom of the pan and laying the chicken skin side up on top of the sauce. This way, you get all the flavor of the marinade along with crispy skin. You can even pop it under the broiler for a few minutes at the end to make the skin extra crisp.
Variations
- Seasonings – You can also mix up the seasoning.
- Ranch packets – You can use a Ranch seasoning packet mixed with the sour cream and mayo instead of the individual spices if you prefer.
- Ranch dressing – Some people like to just marinate chicken in Ranch dressing. This is a fast solution if you are short on time.
- Cheese – Add some Parmesan cheese to the sauce mixture for a fun pop of flavor.
- Air fryer – This recipe will work in an air fryer, but I recommend using a liner due to the sauce.
See this Grilled Ranch Chicken for another flavor-packed option.
Equipment
To make this chicken dinner, you’ll want to have a large mixing bowl, a spoon or whisk, and a sheet pan. You can also line the sheet pan with parchment paper for easy cleanup.
Storage
To store leftovers, let the cooked chicken cool and then place it in an airtight container. This chicken can be frozen once cooked, or you can freeze it raw in this marinade. Just be sure that you thaw it before baking or grilling.
Common Questions
You can. Just be sure that you pay attention to the internal temperature of the chicken. It needs to be at 165 degrees to be considered safe to eat.
More than likely, the chicken was overcooked. This is where using a meat thermometer is key. Insert the tip into the thickest part of the chicken, and remove from the oven once the reading shows 165 degrees and the juices run clear. Overcooking the chicken causes it to dry out quickly, which then leaves you with dry chicken. Luckily, thighs are hard to overcook, and the marinade does help with the moisture, but there is still a chance of it being dry if it’s cooked too long.
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Ranch Chicken Thighs Recipe
Ingredients
- 2 tbsp sour cream
- 2 tbsp mayo
- 1 tbsp fresh dill chopped
- 1 tsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2.5 lbs boneless skinless chicken thighs
Instructions
- Preheat oven to 400.
- Mix the sour cream, mayo, herbs, and spices in a large bowl.
- Add the chicken and toss to coat.
- Transfer to a baking dish or a large rimmed baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until 165 on a meat thermometer.
Notes
Nutrition
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Super Easy and my husband loves this!
love this!
If you like chicken and ranch dressing this is definitely something you want to make…my hubby loves thighs this way and he is usually a chicken breast eater only. this is just delicious and have made it several times, never disappoints! Thank you Taryn, we really appreciate you!!!
Easy to make and so delicious!
great!
Delicious and super easy!
I love Taryn’s recipes and look forward each day to a new recipe she emails to her followers.
I made this with chicken breasts as well, we love it both ways!
Good and easy