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Sunday Table
Sunday TableVerified

February 11, 2026

Using a cast-iron skillet for this recipe means blackened ranch pan-fried chicken thighs, made with ranch dressing mix, take only a few minutes to cook.

Blackened Ranch Pan-Fried Chicken Thighs
Blackened Ranch Pan-Fried Chicken Thighs cover
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Blackened Ranch Pan-Fried Chicken Thighs

Ingredients

0 allergens identified

Instructions

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Instructions

1
|
Heat oil in a cast-iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing mix, fresh cracked pepper, and salt onto one side of chicken thighs; flip and repeat on second side.
2
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Place thighs, skin-sides down, into skillet; cook without moving to blacken skin, about 12 minutes. Flip thighs and cook until chicken is no longer pink in centers and the juices run clear, about 12 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

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Tips & Tricks (5)

  • Ranch Mix Magic 🌟
    Toast the dry ranch seasoning in a dry skillet for 30 seconds before coating the chicken to intensify its flavor profile and remove any raw powdery taste.
  • Cast Iron Perfection 🍳
    Ensure your cast-iron skillet is preheated for at least 3-4 minutes to create the ideal blackened crust and prevent the chicken from sticking.
  • Skin Crispy Technique 🔥
    Pat chicken thighs completely dry with paper towels before seasoning to guarantee maximum crispiness and prevent steaming instead of searing.
  • Even Seasoning Trick 🧂
    Use a fine mesh strainer to evenly distribute the ranch seasoning, ensuring a consistent and thin coating across the entire chicken surface.
  • Fat Render Mastery 💨
    Start skin-side down to render fat and create a crispy exterior, cooking for about 6-7 minutes before flipping to finish cooking.

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Sunday Table

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