Description
Cheddar Ranch Chicken Thighs are a flavorful and easy-to-make baked chicken dish where juicy chicken thighs are topped with a creamy mixture of mayo, minced garlic, shredded cheddar cheese, and ranch seasoning. This recipe delivers a cheesy, tangy, and savory meal perfect for weeknight dinners or meal prep.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken thighs (about 8 chicken thighs)
Topping Mixture
- 2 teaspoons minced garlic
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 packet ranch dressing mix (about 1 ounce)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully preheat to ensure even cooking of the chicken thighs.
- Prepare the topping mixture: In a large bowl, combine the minced garlic, mayonnaise, shredded cheddar cheese, and ranch dressing packet. Mix well until everything is fully incorporated forming a creamy, cheesy topping.
- Prepare the baking dish: Lightly spray a glass baking dish with nonstick cooking spray to prevent sticking and for easy cleanup.
- Arrange the chicken: Place the chicken thighs evenly in the prepared baking dish, ensuring they are spaced out slightly for even cooking.
- Apply the topping: Spread the prepared cheddar ranch mixture evenly on top of each chicken thigh, covering them completely with the flavorful mixture.
- Bake the chicken: Place the baking dish in the preheated oven and bake for 30 minutes at 400°F, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the topping is golden and bubbly.
Notes
- For best results, use bone-in, skin-on chicken thighs as they remain moist and flavorful after baking.
- You can substitute mayonnaise with Greek yogurt for a lighter topping if desired.
- Make sure the chicken is cooked through by checking the internal temperature with a meat thermometer.
- This recipe can be doubled or halved easily depending on servings needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
