Wednesday, January 20, 2016

Ranch Cheddar Chicken Thighs

1/2 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
1 package Ranch Seasoning Mix (I didn’t have a packet of dry so I used 3 oz of ranch dressing)
1 Tbsp. minced garlic
6 chicken thighs (skin removed)
Salt and pepper, to taste
8 Ritz crackers, crushed (or panko breadcrumps)
2 tablespoons chopped fresh parsley leaves (optional)

Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a small bowl, whisk together mayonnaise, cheese, Ranch Seasoning and garlic.
Season chicken thighs with salt and pepper, to taste. Place chicken in a single layer onto the prepared baking dish and top with mayonnaise mixture. Sprinkle with crackers.
Place into oven and cook until completely cooked through and golden brown on top, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

My chicken took a little longer than 30 minutes.  I liked the combination of flavors. You could still taste the ranch even though I used liquid instead of a ranch packet.  

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