Baked Cheddar Ranch Chicken Thighs

Baked cheddar ranch chicken thighs with crispy, golden skin and a bubbly layer of shredded cheddar. Oven-baked on a wire rack for extra crispness, then broiled to get golden spots on the cheese.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

5 bone-in skin-on chicken thighs Use 4–6 thighs depending on size.

Seasoning and dairy

1 packet ranch seasoning mix
1 cup sharp cheddar cheese, shredded Use more for garnish if desired.
2 tbsp olive oil
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp black pepper
1 fresh chives and extra cheddar for garnish

Equipment

1 sheet pan
1 wire rack

Method

Prep and season

Preheat oven to 425F, then pat the chicken thighs dry with paper towels for better browning.
Brush the thighs with olive oil, then rub ranch seasoning mix, garlic powder, smoked paprika, and black pepper all over so the coating clings to the skin.

Bake and finish

Place the thighs skin-side up on a wire rack over a baking sheet and bake 25-28 minutes until the skin is golden and the fat has started to render.
Top each thigh generously with shredded cheddar, then bake 5-7 more minutes until the cheese is melted and bubbly.
Broil 2 minutes until the cheese has golden spots and the top looks lightly blistered.
Garnish with fresh chives (and extra cheddar if using) right before serving for a fresh, bright finish.

Notes

For the crispiest skin, dry the thighs thoroughly and bake them on a wire rack so hot air circulates underneath. Store leftovers in the fridge up to 3 days; reheat in a 425F oven until hot (microwaving can soften the skin). Freezing is not recommended because the skin texture can decline. Dietary swap: use a reduced-fat cheddar (or a dairy-free cheddar alternative) to lower calories while keeping the melty topping.