Blackened Ranch Pan-Fried Chicken Thighs

Blackened Ranch Pan-Fried Chicken Thighs Using a cast iron skillet means these blackened ranch chicken thighs take only a few minutes to cook. Great for a weeknight dinner.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 25 mins

    TOTAL : 30 mins

    SERVING : 4

    YIELD : 4 chicken thighs

  • Heat oil in a cast iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing, salt, and fresh cracked pepper onto 1 side of chicken thighs. Flip and repeat on the other side.

  • Place chicken thighs, skin-side down, into the hot oil. Cook over medium heat without moving to blacken skin, about 12 minutes. Turn chicken thighs and cook until chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Per Serving: 195 calories; protein 15.8g; carbohydrates 1.9g; fat 13.1g; cholesterol 58.4mg; sodium 336.6mg.