AIP Friendly Herb-Ranch Pulled Chicken
Ranch dressing is one of those flavors that feels completely off the table when you're navigating an elimination-style protocol — but this recipe proves otherwise. Boneless chicken thighs get seared until golden, then braised low and slow in bone broth until they're fall-apart tender and deeply savory. The ranch sauce is the real star: full-fat coconut milk stands in for the usual dairy base, brightened with apple cider vinegar and loaded with fresh dill, chives, and parsley for that classic herby punch. Turmeric and ginger in the seasoning add warmth and a subtle depth that makes the whole dish feel anything but plain. Everything comes together in one pan, which means less cleanup and more time actually enjoying dinner. Serves four, so it's a solid weeknight option or a great meal-prep anchor for the week ahead.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 cloves garlic, minced
- ½ cup chicken bone broth
For the ranch sauce
- 1 tbsp apple cider vinegar
- ½ cup full-fat coconut milk
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with the salt, turmeric, and ginger.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan. Flip and sear the second side for 2 minutes.
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