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 or whenever you need quick protein. Dovetailing Tip: Cook an additional 1 pound of chicken to shred and use in Cheaters Chicken Chili on day 3.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 155
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 155
1 tablespoon vegetable oil
4 chicken thighs
2 tablespoons dry ranch dressing mixes (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).
Source: allrecipes.com
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).
Source: allrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
