Crispy Chicken Thighs Recipe With Creamy Ranch "Gravy" Is Habit Forming (6 Ingredients) by Donna John

Get ready to meet your new favorite chicken dinner. This chicken recipe is not only a winner winner chicken dinner, but may be habit forming because you'll want to make it all the time. This is one chicken thigh recipe you need to try ASAP!

These crispy chicken thighs are swimming in a pool of ranch-flavored "gravy" and topped with shredded cheese. The flavor of the sauce is drool-worthy and complements the crispy, juicy chicken like the perfect wine pairing. My husband and I both enjoyed every bite and it is officially in my recipe binder.

To make this gluten-free, high-protein chicken dinner, you will need just a handful of simple ingredients. Here is your shopping list: bone-in chicken thighs, olive oil, cream cheese, heavy cream, dry ranch seasoning, cheddar cheese and green onions. The green onions are optional, but add a freshness to the rich dish, so don't skip them!

Variation: You could make it even more addictive by sprinkling the chicken with crisp, crumbled bacon before baking.

This chicken and "gravy" recipe is an easy weeknight dinner served with your favorite side dishes. I served mine with garlicky sugar snap peas and leftover lemon orzo rice to soak up the amazing gravy sauce. Gravy sauce?

Is it a sauce or a gravy? Gravy is made with meat drippings (check) and usually thickened with flour or cornstarch with broth or milk (check) added. Sauces do not have such strict requirements, and can be made with pretty much anything. The addition of cream cheese blurs the line on this one, so you decide what to call it.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 40 to 45 minutes
Servings: 4

Ingredients

• 4 bone-in chicken thighs
• 2 tablespoons olive oil 
• 4 ounces cream cheese
• 2 cups heavy cream
• 1 - 1 1/2 tablespoons dry ranch seasoning
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped, for serving (optional)

Here's how to make it:

1. Season the chicken with salt and black pepper. Heat the olive oil in a skillet over medium heat. Add the chicken, skin side down, and cook until golden and crispy, about 5 minutes. (You could use chicken breasts, drumsticks or wings, but it will affect cooking time.)
   
2. Flip the chicken over and continue to cook about 3 to 5 more minutes. The chicken will not be cooked through at this point. Remove the chicken to a plate. Leave the drippings in the pan. (I cooked this dish in my round Le Creuset pan, but any ovenproof skillet with a lid would work. A cast iron skillet is a good choice. If you don't have a lid, use aluminum foil.)
   
3. Add the heavy cream and cream cheese to the skillet. Season with salt and pepper. Cook over medium-low heat until the cream cheese melts.
   
4. Add the ranch seasoning and stir to combine. (Because the ranch seasoning has a lot of salt, I didn't add much additional salt to the recipe, except for seasoning the chicken.)
   
5. Put the chicken back into the pan. Do not submerge the skin in the sauce.
   
6. Cover the pan and bake in a preheated 375-degree F oven for about 20 minutes.
   
7. Uncover the pan. Top with the cheese.
   
8. Bake about 5 minutes more, or until chicken is cooked through (165 degrees F internal temperature on a food thermometer.)
   
9. Sprinkle with the chopped green onions, if using, and serve.
   
10. Store any leftovers in an airtight container in the fridge.
    

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