Blackened Ranch Pan-Fried Chicken Thighs

Name: Blackened Ranch Pan-Fried Chicken Thighs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon vegetable oil; 4 chicken thighs; 2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®); salt to taste; 1 pinch fresh cracked black pepper

4.9

(11)

8 Reviews

2 Photos

Using a cast iron skillet means these blackened ranch chicken thighs take only a few minutes to cook. Great for a weeknight dinner.

Recipe by Yoly

Published on May 19, 2019

2

Prep Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

Servings:

4

Yield:

4 chicken thighs

Jump to Nutrition Facts

Ingredients

1 tablespoon vegetable oil
4 chicken thighs
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
salt to taste
1 pinch fresh cracked black pepper

Directions

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).

Nutrition Facts (per serving)

195	Calories
13g	Fat
2g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 195
% Daily Value *
Total Fat 13g	17%
Saturated Fat 3g	17%
Cholesterol 58mg	19%
Sodium 337mg	15%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	0%
Protein 16g
Vitamin C 0mg	1%
Calcium 9mg	1%
Iron 1mg	5%
Potassium 160mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.