For a low-carb meal that your family will want week after week, this is the one recipe you want. The Cheddar Ranch Chicken Thighs is a meal filled with flavor, is low carb, and so easy to place in a baking dish and into the oven to have dinner ready in short order. This is one recipe that I am asked for time after time. I have made and brought this great-tasting dish to potlucks, church events, and other celebrations—as it’s the most requested dish.

My family is constantly busy, whether it's working the ranch, participating in sports, or any number of other activities. So when it comes to meal time, I really need easy recipes. I rely on this Cheddar Ranch Chicken as one of our weekly meals. When I say low-carb meal, this is a dish that I can pair with steamed or roasted vegetables like carrots, broccoli, and cauliflower—it fills my family up without needing potatoes, rice, or pasta. I call it one of our healthiest meals.

Frequently Asked Questions

Do I have to use just chicken thighs?

You could use chicken breasts, but you will need to slice them into cutlets. I use chicken thighs because they require less effort and time to cook. It’s mainly my way of saving time on busy nights. Chicken thighs cook much faster than whole chicken breasts—unless you slice them thin.

Why would I put mayonnaise on the chicken to bake it?

The mayo helps keep the chicken juicy. Thighs are already juicy, but the mayo makes them even more tender and flavorful. You won’t even notice it’s there once they’re cooked.

Should I use chicken thighs with the bone in?

I always use boneless thighs. The meat cooks faster and is easier to eat. With all our ranch activities, I want to minimize cooking time while still getting a flavorful meal on the table.

How should I store this dish?

If you have any Cheddar Ranch Chicken Thighs left after dinner, allow them to cool to room temperature. Then place them in an airtight container—or wrap tightly in foil or plastic wrap—and refrigerate for up to 3 days.

Can I freeze the Cheddar Ranch Chicken Thighs?

I do not recommend freezing this dish. The sauce tends to separate when thawed, and I’ve never had success freezing it.

How do I reheat the Cheddar Ranch Chicken Thighs?

I usually wrap leftovers as single servings. When my husband or I need a quick lunch, we just microwave them until heated through.

What should I serve with this dish?

Anything goes! My crew loves roasted California-style vegetables. I usually make a big tray of them. And what parent would argue when the family is asking for more veggies? You can also serve this with rice, potatoes, or even gravy on the side.

INGREDIENTS YOU’LL NEED

• Chicken Thighs (boneless and skinless)

• Mayonnaise

• Ranch Seasoning Mix (dry)

• Garlic (freshly minced)

• Cheddar Cheese (shredded)

STEP-BY-STEP INSTRUCTIONS

First: Preheat the oven to 400°F.

Second: Lay the chicken thighs out and pat them dry with paper towels.

Third: Prepare the baking pan by spraying with non-stick spray. I use a deeper baking dish, as there will be plenty of juices released while baking.

Fourth: Place the chicken thighs in the baking pan.

Fifth: In a mixing bowl, combine the mayonnaise, ranch seasoning mix, garlic, and cheddar cheese.

a)

b)

Sixth: Stir well to combine thoroughly.

Seventh: Spoon some of the mixture on top of each chicken thigh, spreading to cover the entire surface.

Eighth: Place the baking dish on the center rack in the oven.

Ninth: Bake for 30 minutes.

Tenth: Serve with your choice of vegetables.