Tender chicken thighs baked in a creamy ranch sauce with a crispy golden finish—your new favorite weeknight meal!

Servings: 4

Ranch and chicken—name a better duo! These Keto Ranch Chicken Thighs are packed with flavor, thanks to a creamy, herby ranch sauce and perfectly seasoned chicken thighs. Whether baked in the oven or cooked in a skillet, this dish is an easy, low-carb dinner that’s perfect for busy nights. Serve it with roasted veggies or cauliflower mash for a meal the whole family will devour.

Ingredients

6 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 cup heavy cream
½ cup chicken broth
1 packet (1 oz) keto-friendly ranch seasoning mix (or homemade—see Tips)
½ cup shredded cheddar cheese
2 tbsp grated Parmesan cheese
2 tbsp fresh parsley, chopped (optional, for garnish)

Supplies Needed

Large skillet or baking dish
Mixing bowl
Whisk

Instructions

Prepare the Chicken:

Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with garlic powder, smoked paprika, salt, and black pepper.

Sear the Chicken (Optional for Extra Crispiness):

Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes, until golden and crispy. Flip and cook for another 2 minutes. Transfer to a plate.

Make the Ranch Sauce:

In the same skillet (or in a bowl if skipping the searing step), whisk together the heavy cream, chicken broth, and ranch seasoning mix. Stir in the cheddar cheese and Parmesan.

Assemble and Bake:

Pour the ranch sauce into a greased baking dish (or leave it in the skillet if oven-safe). Arrange the chicken thighs skin-side up in the sauce.
Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the sauce is bubbly and golden.

Serve:

Garnish with fresh parsley and serve hot with your favorite low-carb sides.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken thighs and sauce in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.

Recipe Tips & Tricks

For a homemade keto-friendly ranch mix, combine 1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dill, ½ tsp salt, and ¼ tsp pepper.
Add sliced mushrooms or spinach to the dish before baking for extra veggies.
If you prefer boneless chicken thighs, reduce the baking time by 5–10 minutes.

Variations

Spicy Ranch Chicken: Add ½ tsp cayenne pepper or red pepper flakes to the seasoning for a spicy kick.
Cheese Lover’s Version: Top the chicken with an extra sprinkle of shredded cheese before baking.
Grilled Option: Marinate the chicken in ranch seasoning, grill it, and serve with the creamy sauce on the side.

FAQ

Can I make this dairy-free?

Yes, substitute heavy cream with coconut cream and use a dairy-free cheese alternative.

What sides pair well with this dish?

Try roasted Brussels sprouts, cauliflower mash, or zucchini noodles for a complete keto meal.

Do I have to use bone-in chicken thighs?

No, boneless thighs or even chicken breasts work, but adjust the cooking time accordingly.

These Keto Ranch Chicken Thighs are creamy, flavorful, and incredibly satisfying. With minimal effort and maximum flavor, this dish is perfect for weeknights or meal prep. It’s one of those easy chicken recipes that’s so good, even non-keto eaters will be asking for seconds!

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