Keto Ranch Chicken Thighs
Juicy chicken thighs baked in a creamy, herby ranch sauce with a golden cheesy finish. Low-carb and full of flavor!
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
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.