A flavorful and spicy dish featuring tender chicken thighs cooked with ranch dressing and au jus gravy mix, enhanced by pepperoncini peppers.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup unsalted butter (1 stick)
1/2 cup pepperoncini peppers, sliced (with some juice)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (adjust to taste)
Instructions
Preheat your oven to 375°F (190°C).
In a large baking dish, place the chicken thighs in a single layer.
Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
In a small saucepan, melt the butter over medium heat. Once melted, stir in the garlic powder, onion powder, black pepper, and cayenne pepper. Pour this mixture over the chicken.
Scatter the sliced pepperoncini peppers over the chicken, including some of the juice for added flavor.
Cover the baking dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before serving.
Notes
For a creamier version, add 1/2 cup of heavy cream to the sauce before baking.
Serve over rice or mashed potatoes to soak up the delicious sauce.