Keto Baked Cheesy Ranch Chicken Thighs
A mouthwatering dish combining tender chicken thighs with a creamy ranch cheese sauce, perfect for busy weeknights and low-carb lifestyles.
Ingredients
For the chicken
- 6 pieces Boneless, Skinless Chicken Thighs
- Salt and Freshly Ground Black Pepper (to taste)
For the sauce
- 1 packet Ranch Seasoning (dry mix)
- 1/2 cup Mayonnaise (full-fat for keto)
- 1/4 cup Grated Parmesan Cheese
- 1 cup Shredded Cheddar Cheese
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Arrange the boneless, skinless chicken thighs in a single layer in a baking dish. Sprinkle them generously with salt and pepper.
Making the Sauce
- In a separate mixing bowl, combine the ranch seasoning, mayonnaise, grated Parmesan cheese, and shredded cheddar cheese. Stir well until everything is creamy and combined.
- Evenly spread this delicious cheesy ranch mixture over each chicken thigh, ensuring they are well coated.
Baking
- Pop the baking dish into your preheated oven and bake for 30 to 40 minutes. You'll know it's ready when the cheesy topping is golden brown and bubbly, and the chicken is cooked through and juicy (internal temperature should reach 165°F or 74°C).
Notes
Use an air fryer for a quicker cooking method at 380°F (about 20-25 minutes). For a dairy-free option, substitute the cheese and mayonnaise with dairy-free alternatives. Add vegetables for added nutrition and flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F for about 15-20 minutes.