Crispy Baked Ranch Chicken Recipe With Buffalo-Style Gravy (3 Ingredients) by Donna John
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When people complain about grocery shopping, I roll my eyes. Spending time trolling the aisles for new ingredients to use in recipes is something I enjoy. The latest product that intrigued me was a can of spicy buffalo-style cream of chicken soup. Say what? The can of cream-style soup came home with me and ended up in a very tasty baked chicken recipe.
When coming up with this chicken recipe, I asked myself what flavors go with buffalo sauce, and it was obvious: ranch. These crispy baked ranch chicken thighs were juicy, and the ranch seasoning on the chicken was a match made in heaven with the creamy buffalo chicken "gravy."
To make this chicken dinner, you only need three ingredients. Here is your short shopping list: bone-in, skin-on chicken thighs, dry ranch seasoning and a can of spicy buffalo-style cream of chicken soup. The chicken baked in the oven for about 40 minutes and was perfect served over brown rice. The chicken would be equally as delicious for dinner over white rice, quinoa, potatoes or noodles.
I also served a side dish of fresh green beans with my chicken. Any vegetable would be a nice addition to this easy family dinner.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes (ovens vary)
Total Time: 45 minutes
Servings: 6
Ingredients
- 4 - 6 chicken thighs (bone in, skin on)
- 1 tablespoon dry ranch seasoning (or to taste)
- 10.5 ounces (1 can) Spicy Buffalo-Style Cream of Chicken Soup
Recipe Notes
- In addition to the ranch seasoning, I sprinkled the chicken with a little black pepper and some parsley flakes, for color.
- If you can't find a can of Campbell's Spicy Buffalo-Style Cream of Chicken Soup, you could use regular cream of chicken soup and add some buffalo wing sauce.
- Dry ranch seasoning has a lot of salt in it, so I did not add any extra salt to the recipe.
- Try this recipe with chicken legs, chicken wings or chicken breasts. Different sizes and types of chicken will affect the cooking time.
Here's how to make it:
- Spread the can of soup on the bottom of a baking dish large enough to hold all the chicken thighs in one layer.
- Season the chicken on both sides with the ranch seasoning. Add black pepper and parsley flakes, if desired. Place the chicken on top of the soup.
- Bake in a preheated 375-degree F oven for about 40 minutes, or until the chicken is cooked through (165 degrees F internal temperature on a food thermometer) and skin is crispy.
- To serve, drizzle the sauce over the chicken.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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