Garlic Parmesan Ranch Chicken Thigh Bowls
Ingredients
- 2 lbs chicken thighs, tenders, or breast
- 2 tbsp olive oil
Garlic Parmesan Sauce
- ⅓ cup salted butter
- 8-10 cloves garlic minced
- 1/2 cup parmesan grated
- ½-1 teaspoon red pepper flakes
- 1/3 cup fresh parsley minced
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon onion powder
Chicken Seasonings
- 1.5 tablespoon dry ranch seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a small bowl, combining the chicken seasoning mixture and set aside. Cut the chicken thighs into 2" chunks. Place them in a large bowl, drizzle the avocado oil, then sprinkle the chicken seasoning mixture. Toss until the chicken is fully coated.
- To a small saucepan, add the butter and garlic and heat until butter is softened but not fully melted. Then add in red pepper flakes, seasonings, and parmesan. Whisk together until combined.
- Set aside 1/3 of the parmesan butter sauce and reserve the remaining sauce for basting the cooked chicken.
- Place the chicken pieces on a parchment-lined baking sheet and cook at 425 for 20 minutes, baste and flip the pieces over, and cook another 10-15 minutes.
- Once the chicken is done cooking, drizzle them with the reserved parmesan butter sauce and sprinkle with extra parmesan cheese. I like serving this on a bed of rice and a quick sautéed green vegetable. Enjoy!!