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Baked Cheddar Ranch Chicken Thighs

Baked cheddar ranch chicken thighs with golden, crisp skin and a bubbly melted cheddar topping. Seasoned with ranch mix and spices, then finished under the broiler for browned cheese spots.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs; choose the number that fits your baking rack.
  • 1 packet ranch seasoning mix
  • 1 cup sharp cheddar cheese, shredded Add a generous mound per thigh for maximum cheesy topping.
  • 2 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 2 tbsp fresh chives For garnish after baking.

Equipment

  • 1 sheet pan
  • 1 wire rack
  • 1 oven

Method
 

Prep and season
  1. Preheat the oven to 425F and pat the chicken thighs dry with paper towels so the skin crisps.
  2. Brush the thighs with olive oil, then rub the ranch seasoning mix, garlic powder, smoked paprika, and black pepper all over.
Bake
  1. Place the thighs skin-side up on a wire rack over a baking sheet and bake for 25-28 minutes until the skin is golden.
  2. Top each thigh generously with shredded cheddar and bake 5-7 more minutes until the cheese is melted and bubbly.
Finish and serve
  1. Broil for 2 minutes until the cheese has golden spots, watching closely to prevent over-browning.
  2. Garnish with fresh chives and serve hot.

Notes

For the crispiest skin, pat the chicken very dry and keep the thighs skin-side up on the wire rack so fat can render and drain. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 400F oven until warmed through (avoid microwaving for best texture). Freezing is not recommended for best skin texture after thawing. For a lower-fat option, use reduced-fat shredded cheddar and trim excess skin/fat from the thighs before seasoning.