Blackened Ranch Pan-Fried Chicken Thighs
These Blackened Ranch Pan-Fried Chicken Thighs are crispy on the outside, juicy on the inside, and packed with bold ranch seasoning flavor. Cooked in a cast-iron skillet, they’re a quick and easy dinner that comes together in just 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Halal
Ingredients
1 tablespoon vegetable oil
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch)
1 pinch fresh cracked black pepper
Salt, to taste
4 chicken thighs (bone-in, skin-on)
Instructions
- Heat vegetable oil in a cast-iron skillet over medium heat.
- Rub 1 tablespoon of dry ranch dressing mix, black pepper, and salt onto one side of the chicken thighs. Flip and season the other side.
- Place the chicken thighs skin-side down in the skillet. Cook without moving for about 12 minutes, allowing the skin to blacken.
- Flip the thighs and continue cooking for another 12 minutes, or until the chicken is no longer pink and juices run clear.
- Check doneness with an instant-read thermometer; it should read at least 165°F (74°C).
- Remove from skillet and serve hot.
Notes
- Boneless chicken thighs cook faster, so reduce the time accordingly.
- A cast-iron skillet gives the best sear, but any heavy-bottomed skillet will work.
- For more spice, add cayenne pepper, crushed red pepper, or smoked paprika to the seasoning.
- This method also works with drumsticks or bone-in chicken breasts (adjust cooking time).
- Leftovers can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 0g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg
