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Cheddar Ranch Chicken Thighs [Keto Recipe] 🥘

Published: · Updated: by · 6 Comments

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These Keto Cheddar Ranch Chicken Thighs are perfect for a weeknight dinner and can be on your table in about 30 minutes. The best part? This recipe keeps the carbs low while delivering all the classic flavors of crispy chicken, gooey cheese, and just-right ranch seasoning. Your dinner routine just got a delicious upgrade – so roll up those sleeves, and let's whip up some keto magic tonight!

Cheddar Ranch Chicken Thighs in cast iron skillet
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Preparation and cooking overview

To whip up this keto chicken thighs recipe, start by creating a zesty cheddar ranch sauce. Just mix together ranch seasoning, sour cream, cheese, and aromatic herbs. Next, arrange your seasoned chicken thighs in a skillet, drench them in the sauce, and crown them with crispy pork rinds. Pop them in the oven, and voilà! You'll have a satisfying dish hot and ready in under 35 minutes!

Chef's note

Feel free to experiment with different ingredients in this recipe. For example, add a dash of smoked paprika or cayenne pepper to your cheddar ranch sauce for an extra fiery kick. You can toss some crispy bacon bits for a surprising salty crunch.

  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 minutes
  • Difficulty Level: Easy
  • Recipe Makes 5 Servings
Cheddar Ranch Chicken Thighs in cast iron skillet with a spoon removing one

🥘 Ingredients for this cheddar ranch chicken thighs

Here is a list of ingredients you will need to make the cheesy ranch chicken at home:

For baked chicken thighs

  • 10 boneless skinless chicken thighs
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup sour cream
  • 6 ounces shredded cheddar cheese
  • 1 batch ranch seasoning recipe below
  • 4 cloves garlic minced
  • 2 green onions minced
  • 1 tablespoon avocado oil
  • 2 ounces pork rind crumbs
  • Fresh parsley, dill, and green onions to garnish (optional)

For the ranch seasoning

  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt

Ingredient substitutions

  • Skinless chicken thighs: You can use skinless chicken breasts instead of thighs. But note that this recipe won't work well with bone-in skin-on breasts or thighs.
  • Sour cream: Substitute sour cream with full-fat yogurt cream. You can use Forager sour cream as a dairy-free option.
  • Cheddar cheese: If you want a dairy-free option, use Violife's shredded cheddar.
  • Avocado oil: Use olive or coconut oil instead of avocado oil.

Additional ingredients

To elevate the flavor profile of your cheesy chicken thighs, add these optional ingredients:

  • Bacon bits: Sprinkle bacon bits over the chicken before baking for extra crunch.
  • Sliced jalapenos: If you're a fan of heat, layer sliced jalapenos atop the chicken thighs before baking.
  • Sun-dried tomatoes: Chop the sun-dried tomatoes and mix them into the cheddar ranch sauce for a tangy twist.
  • Parmesan cheese: Grate some Parmesan cheese and sprinkle it over the top of your dish before baking.
  • Fresh herbs: Garnish the chicken thighs with freshly chopped herbs like basil, cilantro, or oregano before serving.
up close shot of a piece of the chicken cut into

Cooking tools required

To make this cheesy ranch chicken recipe, you will need the following tools:

Tools substitute options

  • Cast-iron skillet: You can use a baking dish or baking sheet instead of a cast-iron skillet.

How to make cheddar ranch chicken thighs: step-by-step guide

Cooking methods

  • Baking
  • Broiling

Preparation steps

  1. Gather and measure all your ingredients.
  2. Pat the boneless, skinless chicken thighs dry with paper towels.
  3. Mince the fresh garlic clove and green onions.
  4. Prepare the homemade ranch seasoning by mixing all the ingredients in a small bowl and then set it aside.

Cooking instructions

  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken thighs with salt and pepper on both sides. Set chicken thighs aside.
  3. In a small bowl, combine sour cream, sharp shredded cheddar cheese, ranch seasoning, garlic, and green onions.
  4. Drizzle the avocado oil in a 10.25" or larger cast iron skillet. Place chicken thighs in the skillet.
  5. Cover the chicken thighs with sour cream and cheese mixture. Sprinkle pork rind crumbs atop the mixture and press them firmly to ensure they stick to the mix.
  6. Cook the chicken for 20-25 minutes until the internal temperature of the thickest part reaches at least 165°F (70°C) when measured by a meat thermometer.
  7. Broil for 5-7 minutes on high to crisp the top of the chicken thighs until golden brown and crispy. Serve immediately.

Chef's pro tip

It's tempting to slather the cheddar ranch sauce on thick, but be cautious, or you might end up with a soggy bottom. Apply a moderate layer of sauce to achieve a creamy texture without any sogginess. We've replaced traditional breadcrumbs with pork rind crumbs for breading because they're super crispy and brown beautifully. You can either buy pre-made pork rind crumbs or make your own! Just place the pork rinds in a food processor and pulse until they resemble breadcrumbs or panko.

closeup of Cheddar Ranch Chicken Thighs in cast iron skillet with a spoon removing one

What to serve with cheddar ranch chicken thighs

Our baked ranch chicken thighs are a flavor powerhouse on their own, but here are a few keto-friendly pairings to turn this dish into a complete meal:

  • Mexican Cauliflower Rice: Serve the chicken thighs on a bed of cauliflower rice to soak up all that delicious cheddar ranch sauce.
  • Steamed broccoli: Steamed broccoli adds a nice pop of color and provides a fresh, crisp contrast to our creamy, rich chicken.
  • A simple green salad: Pair the juicy chicken thighs with a side of Greek Salad, fresh avocado salad, or Kale Salad.
  • Sautéed Cabbage and Kale: The mild flavors of sautéd cabbage and kale complement the bold taste of our cheddar ranch chicken.
  • Keto-friendly bread: This chicken recipe pairs well with the Keto Cornbread or Keto Rolls and is perfect to soak up any extra cheddar ranch sauce.
  • Garlic Butter Green Beans: The creamy and savory flavors of the chicken complement the garlicky and buttery notes of the green beans, creating a perfect balance on your plate.

How to make it healthier

  • Lower the sodium: Reduce the amount of added salt in the recipe to keep your sodium intake in check.
  • Organic products: If possible, purchase organic chicken and veggies in your grocery store.

Time-saving tips

  • Buy a packet of ready-made keto-friendly ranch seasoning mix instead of making it from scratch.

What can I prepare ahead of time?

  • Seasoned chicken thighs: Season your chicken thighs with salt and pepper, cover them, and keep them in the fridge until you are ready to cook.
  • Make the ranch seasoning: If you're making ranch seasoning, do this ahead of time and store it in an airtight container.
chicken thighs baked in a cast iron skillet

Storage and reheating instructions

Storage instructions

  • Refrigerator: Allow the chicken leftovers to cool to room temperature and place them in an airtight container. They will remain juicy and delicious for 3-4 days.

Reheating instructions

  • Microwave: Place the chicken in a microwave-safe dish, cover it with a lid or microwave-safe plastic wrap, and heat on medium power for 1-2 minutes.
  • Oven: Preheat your oven to 375°F (190°C). Place the leftover chicken in an oven-safe dish and cover it with aluminum foil. Heat for about 10-15 minutes.

Recipe wrap-up and conclusion

This Cheddar Ranch Chicken Thighs recipe is a low-carb delight brimming with flavor. Whether you're in the mood for a satisfying dinner or a filling lunch, this versatile dish is ready to please. Feel like sharing the goodness? Just double the batch, and it'll be the star of your family gatherings.

So why wait? Tie on your apron and start cooking this tasty treat. And once you've savored every bite, don't forget to drop a comment and share your thoughts on your culinary adventure!

Frequently asked questions

Low-carb flours like almond and coconut flour burn quickly in this recipe. We recommend you stick with pork rinds since we are broiling the thighs in high heat.

For this recipe, we recommend using sharp cheddar for its robust flavor. But feel free to use mild or medium cheddar if you prefer a more subtle taste.

If your cheddar ranch sauce seems too thin, add more cheese or a keto-friendly thickener like xanthan gum. Add the thickener a little at a time, stirring well to avoid lumps.

If your chicken isn't browning as you'd like, there can be two main reasons: either your broiler isn't very hot, or your chicken is too far away from the heat. So move your skillet closer to the broiler and keep an eye on it to prevent burning.

Absolutely! It's a great idea to make the ranch seasoning in bulk and store it for later use. Just mix the spices in the right proportions and keep them in an airtight container in the pantry.

📖 Recipe

closeup of Cheddar Ranch Chicken Thighs in cast iron skillet with a spoon removing one

Cheddar Ranch Chicken Thighs

These Crispy Cheddar Ranch Chicken Thighs are made in just about 30 minutes for a delicious gluten-free, keto, and low-carb dinner recipe.
4.70 from 23 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5
Calories: 284kcal

Ingredients

  • 10 boneless skinless chicken thighs
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup sour cream
  • 6 ounces shredded cheddar cheese
  • 1 batch ranch seasoning recipe below
  • 4 cloves garlic minced
  • 2 green onions minced
  • 1 tablespoon avocado oil
  • 56 grams pork rind crumbs
  • Fresh parsley dill, and green onions to garnish (optional)

For the ranch seasoning:

  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • ½ teaspoon black pepper
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Preheat the oven to 400°F and season the chicken thighs with salt and pepper on both sides. Set chicken thighs aside.
  • In a small bowl, combine sour cream, sharp shredded cheddar cheese, and the ranch seasoning mixture, garlic, and green onions.
  • Drizzle the avocado oil in a 10.25” or larger cast iron skillet. Place chicken thighs in the skillet.
  • Cover the chicken thighs with sour cream and cheese mixture. Press the pork rind crumbs on top of the mixture to ensure they stick.
  • Cook the chicken for 20-25 minutes, until the internal temperature of the thickest part reaches at least 165°F. Broil for 5-7 minutes on high to crisp the top of the chicken thighs until golden brown and crispy. Serve immediately.

Nutrition

Nutrition Facts
Cheddar Ranch Chicken Thighs
Amount Per Serving
Calories 284 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 60mg20%
Sodium 907mg39%
Potassium 155mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 17g34%
Vitamin A 1233IU25%
Vitamin C 9mg11%
Calcium 302mg30%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. Bean says

    5 stars
    This was a real hit in our house! Turns out they are delicious warmed over the next day, as well. This will be a keeper on the favorites list.

    Reply

  2. Christine Callaway says

    5 stars
    Excellent! I only broiled 3-5 min.

    Reply

  3. Peggy says

    5 stars
    This is a delish dish and very easy. However I will say that it is to much salt. When making it again I would eliminate the salt on the chicken and only do the pepper. Also I will cut the pork rinds in half, just because they are very high in fat.
    Bottom line I will make this again and again. My family loved it.

    Reply

  4. Di says

    5 stars
    This is a keeper!! Really tasty!! Thanks for the great recipe!!

    Reply

  5. Monica V. says

    5 stars
    My family really dug into this (including 4 y.o. twins)! I preheated our cast iron grill pan and wish I had used less EVOO, but it was still very good. Paired with mushroom gravy, sauteed broccoli and mashed roasted butternut squash and got a thumbs-up all around. I will definitely make this again!

    Reply

  6. Cari says

    I'm not understanding a step. When I stick them in the skillet, do I cover the entire thing in the ranch and pork rinds and THEN put them in. Or do I put them in the skillet and only cover the top of the chicken with the ranch and pork rinds? If so, do I then flip it? Or leave it?

    Reply

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