Ranch Cheddar Chicken Thighs

Servings: 8 Chicken Thighs 



  • 8 Chicken Thighs, skinless & boneless 
  • 1 tsp Kosher Salt 
  • 1 Cup Mayonnaise 
  • 1 Packed Cup Shredded Cheddar Cheese 
  • 1 ½ TBSP Ranch Hand Seasoning 
  • 1 TBSP White Vinegar 
Ranch Cheddar Chicken Thighs

Notes* For a quickie dinner, I microwave 2 fork-pierced sweet potatoes for about 5 minutes. Flip them over and microwave for an additional 2-3 minutes or until fork tender. Scoop the flesh and smash with fork & lightly season with Ranch-Hand Seasoning.


Step 1:

Preheat oven to 400 degrees F. 

Step 2:

Pat chicken dry, taking care to leave them bundled like they come in package. 

Step 3:

Season both sides with 1 tsp Kosher salt. 

Step 4:

In a bowl, toss mayonnaise, cheese, Ranch-Hand Seasoning and vinegar together. 

Step 5:

Place ¾ TBSP of mixture over each thigh and flatten slightly with the back of the spoon. 

Step 6:

Bake for about 30 minutes or until brown and bubbly and thighs reach temperature of 165 degrees F. 

Step 7:

Serve over sweet potato mash. See note.