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.

📝 Ingredients

• 10 boneless (skinless chicken thighs)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 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))
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F and season the chicken thighs with salt and pepper on both sides. Set chicken thighs aside.
2. 2In a small bowl, combine sour cream, sharp shredded cheddar cheese, and the ranch seasoning mixture, garlic, and green onions.
3. 3Drizzle the avocado oil in a 10.25” or larger cast iron skillet. Place chicken thighs in the skillet.
4. 4Cover the chicken thighs with sour cream and cheese mixture. Press the pork rind crumbs on top of the mixture to ensure they stick.
5. 5Cook 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.