Blackened Ranch Pan Roasted Chicken Thighs

Blackened Ranch Pan Roasted Chicken Thighs

Blackened Ranch Pan Roasted Chicken Thighs are another way to use our Ranch Dressing & Dip Mix. We also use it in our Chicken Stuffed Shells recipe. The spices and herbs we use in our seasoning, adds a light, herb flavor to the chicken thighs. We use boneless, skinless thighs, but you can also use bone-in thighs with the skin on you prefer.

We like to serve our Blackened  Chicken Thighs with a side of rice or potato, along with a seasonal green vegetable for a dish sure to please your dinner guests.

Serves: 2-3 (depending on size of thighs)

Ingredients:
1 Tablespoon Olive Oil, or Butter, or a Combination of Both
4 Boneless, Skinless Chicken Thighs, Fat Trimmed Off
2-3 Tablespoons Sheffield’s Ranch Dressing & Dip Mix
1 Teaspoon Sea Salt
2 Teaspoons Freshly Ground Coarse Black Pepper

Directions:
Heat oil, butter, or the combination over medium heat in a large non-stick skillet. Rub the Ranch Dressing & Dip Mix, salt and pepper, evenly on both sides of the chicken thighs.

Carefully place chicken thighs into the hot skillet. Cook over medium heat about 7 to 8 minutes until blackened. Turn the thighs over and cook another 7 to 8 minutes until the second side is also blackened and the internal temperature reads in the thickest part 165ºF. Watch closely as you cook them so they blacken but not burn.

For a complete meal, serve with a side of rice and a seasonal vegetable, like broccoli, Brussels sprouts, or asparagus. Enjoy!