Pan Seared Ranch Chicken Recipes
BLACKENED RANCH PAN-FRIED CHICKEN THIGHS
Using a cast iron skillet means these blackened ranch chicken thighs take only a few minutes to cook. Great for a weeknight dinner.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a cast iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing, salt, and fresh cracked pepper onto 1 side of chicken thighs. Flip and repeat on the other side.
- Place chicken thighs, skin-side down, into the hot oil. Cook over medium heat without moving to blacken skin, about 12 minutes. Turn chicken thighs and cook until chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 194.5 calories, Carbohydrate 1.9 g, Cholesterol 58.4 mg, Fat 13.1 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 3.3 g, Sodium 336.6 mg
PAN SEARED CHICKEN BREAST
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
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