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Ranch Chicken and Rice Recipe

Creamy ranch chicken and rice recipe in a large saute pan topped with fresh parsley
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A creamy, tangy one-pot ranch chicken and rice made with juicy chicken thighs, ranch dressing, ranch seasoning, veggies, and rice all cooked together in a single pan. Ready in just 55 minutes with minimal cleanup.

Ingredients

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  • 6 boneless, skinless chicken thighs
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup ranch dressing
  • 2 tablespoons olive oil
  • 1 cup white or yellow onion, diced
  • 1 bell pepper, any color, diced
  • 1 1/2 teaspoons minced garlic
  • 1 cup dry white rice (regular long-grain, not instant or pre-cooked)
  • 1 cup frozen peas and carrots
  • 1 tablespoon ranch seasoning
  • 2 cups low-sodium chicken broth
  • Chopped fresh parsley, optional for garnish

Instructions

  1. Season chicken thighs with salt and pepper. Place in a large bowl, pour ranch dressing over them, and marinate for 10 minutes at room temperature.
  2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Brown chicken thighs for 3 minutes per side until deep golden. Remove to a plate and set aside. Chicken will not be fully cooked yet.
  3. Add a small drizzle of olive oil if the pan looks dry. Saute onion and bell pepper for 2 to 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  4. Splash in a little chicken broth to deglaze the pan and scrape up any golden bits. Add dry white rice and toast for 1 minute, stirring constantly.
  5. Add frozen peas and carrots, ranch seasoning, and remaining chicken broth. Stir to combine.
  6. Return browned chicken thighs to the pan. Cover with a tight-fitting lid, reduce heat to medium-low, and cook for 20 to 25 minutes until liquid is absorbed and rice is tender. Stir sparingly. Check rice at 20 minutes and add a splash of broth if needed.
  7. Remove from heat and rest covered for 5 minutes. Verify chicken reaches 165 degrees F internally. Fluff rice with a fork, adjust seasoning, and garnish with fresh parsley before serving.

Notes

  • Use regular dry long-grain white rice only. Instant or pre-cooked rice will turn mushy.
  • If using bone-in chicken thighs, increase browning time by 2 to 3 minutes per side.
  • No need to thaw the frozen peas and carrots before adding.
  • Use a full packet of ranch seasoning for a stronger ranch flavor.
  • Vegetable broth can be substituted for chicken broth.
  • Crockpot method: Add all ingredients to a slow cooker and cook on high for 3 to 4 hours.
  • Keep lid on tight during cooking to trap steam and ensure proper rice absorption.

Nutrition

Find it online: https://www.benefitiany.com/ranch-chicken-and-rice/