Experience the perfect fusion of speed and flavor with our Quick and Easy Blackened Ranch Pan-Fried Chicken Thighs. Elevate your weeknight dinner with this simple recipe, ensuring a deliciously crispy result in no time — a delightful blend of convenience and taste for your busy schedule
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons blackened seasoning (store-bought or homemade, see below)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- Salt and black pepper to taste
For the Blackened Seasoning
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon smoked paprika (for extra flavor without alcohol)
- Salt and black pepper to taste
Directions
Step 1 : Prepare the Blackened Seasoning:
- In a small bowl, mix together paprika, onion powder, garlic powder, thyme, oregano, smoked paprika, salt, and black pepper. This is your blackened seasoning.
Step 2 : Season the Chicken Thighs:
- Pat the chicken thighs dry with paper towels.
- Rub the chicken thighs with olive oil, ensuring they are well coated.
- In a separate bowl, mix together the blackened seasoning, garlic powder, onion powder, dried dill, dried chives, salt, and black pepper.
- Sprinkle the seasoning mixture evenly over both sides of each chicken thigh, pressing the seasoning into the chicken.
Step 3 : Pan-Fry the Chicken:
- Heat a large skillet over medium-high heat.
- Place the chicken thighs in the skillet, skin side down, and cook for about 5-7 minutes or until the skin is crispy and blackened.
- Flip the chicken thighs and cook for an additional 5-7 minutes or until the internal temperature reaches 165°F (74°C).
Step 4 : Serve:
- Remove the chicken thighs from the skillet and let them rest for a few minutes.
- Serve the Blackened Ranch Pan-Fried Chicken Thighs hot, garnished with fresh herbs if desired
