Blackened Ranch Pan-Fried Chicken Thighs 

This recipe combines the zesty, herbaceous flavors of ranch with the smoky, spicy kick of blackened seasoning, all seared into a perfect crust in a hot skillet.

Ingredients

• 6 boneless, skinless chicken thighs (you can also use bone-in, skin-on if you prefer extra crispy skin)

• 2 tbsp dry Ranch seasoning mix (about 1 packet)

• 2 tbsp blackened seasoning (store-bought, or make your own with paprika, cayenne, garlic powder, onion powder, dried oregano, and thyme)

• 2 tbsp olive oil or avocado oil

• 1 tbsp butter (optional, for extra richness)

• Salt and freshly cracked black pepper (adjust based on how salty your store-bought seasonings are)

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Instructions

1. Prep the Chicken: Pat the chicken thighs completely dry with paper towels. This is crucial for getting a good, dark crust instead of steaming the meat.

2. Mix the Spices: In a small bowl, combine the dry Ranch seasoning and the blackened seasoning.

3. Season Generously: Coat both sides of the chicken thighs generously with the seasoning mixture, pressing it into the meat so it sticks well.

4. Heat the Skillet: Heat the olive oil in a large skillet (cast iron works best for blackening) over medium-high heat until the oil is shimmering and almost smoking.

5. Sear and Blacken: Carefully place the seasoned chicken thighs into the hot skillet. Let them cook undisturbed for 5 to 7 minutes to develop that signature dark, "blackened" crust.

6. Flip and Finish: Flip the chicken thighs. If using butter, add it to the pan now and let it melt, spooning it lightly over the chicken. Cook for another 5 to 7 minutes on the other side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

7. Rest and Serve: Remove the chicken from the skillet and let it rest on a plate for about 5 minutes before serving to keep the juices locked in. Serve with your favorite roasted vegetables or a fresh salad!