This easy ranch chicken and rice recipe is a one-pot weeknight meal I love to make for family dinners. I cook tender chicken thighs and white rice with both ranch dressing and ranch seasoning to create this flavor-packed stovetop casserole. Peppers and onions add a bit of crunch, while peas and carrots round out the dish. My boys always ask for seconds when I make these ranch chicken thighs, so I know this recipe is a winner.
Ranch Chicken Thighs with Ranch-seasoned Rice
My kids love my cheesy chicken and rice, so I was committed to making more chicken and rice recipes that they would love just as much. One other thing I know they love: ranch! So I made these ranch chicken thighs with rice one night, and it was another hit.
I start with boneless chicken thighs for extra juicy meat and coat them in creamy ranch dressing. Then I make a savory broth mixture, sneak in some bite-sized veggies they’ll barely notice, and cook some rice with a packet of ranch seasoning. Everything cooks together in one pan to create this easy skillet casserole, and everyone enjoys the comforting flavor of ranch-infused chicken!
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Marinate it!
When I’m in a rush, I just coat the chicken thighs in creamy ranch dressing and let it sit while I prep everything else. But if you have a little extra time, let the chicken marinate in ranch for up to 4 hours in the fridge before cooking. Not only does this boost the flavor, but it also tenderizes the meat, making the thighs extra juicy. Just remember to let the chicken rest at room temperature for about 30 minutes before cooking so it browns evenly.
Ranch Chicken and Rice Recipe
Ingredients
- 6 boneless, skinless chicken thighs (*)
- kosher salt (to taste)
- ground black pepper (to taste)
- ½ cup ranch dressing (**)
- 2 tablespoons olive oil
- 1 cup onion (white or yellow, diced)
- 1 bell pepper (any color, diced)
- 1½ teaspoons minced garlic
- 1 cup dry white rice (***)
- 1 cup frozen peas and carrots (****)
- 1 tablespoon ranch seasoning (*****)
- 2 cups low-sodium chicken broth (******)
- chopped fresh parsley (optional, for garnish)
Instructions
- Season the chicken thighs with salt and pepper, then place them in a large mixing bowl and pour the ranch dressing over them. Allow the chicken to sit in the dressing for 10 minutes.6 boneless, skinless chicken thighs, kosher salt, ½ cup ranch dressing, ground black pepper
- Heat oil in a large sauté pan set over medium-high heat. Add the chicken thighs to the skillet and brown for 3 minutes on each side, or until just golden. Remove the chicken to a plate and set it aside.2 tablespoons olive oil
- Add a bit more oil to the pan, then sauté the onion and pepper for 2-3 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant. Splash in a bit of chicken broth and deglaze the pan. Add the rice and toast for 1 minute.1 cup onion, 1 bell pepper, 1½ teaspoons minced garlic, 1 cup dry white rice
- Then add the frozen peas and carrots, ranch seasoning, chicken broth, and stir to combine.1 cup frozen peas and carrots, 1 tablespoon ranch seasoning, 2 cups low-sodium chicken broth
- Return chicken thighs to the rice. Cover the pan, lower the heat to medium and cook for about 20 minutes, stirring sparingly, until the liquid has absorbed and the rice and chicken are cooked through.
- Remove the pan from the heat. Fluff the rice with a fork, season with salt and pepper if desired, and serve garnished with parsley.chopped fresh parsley
Notes
- The short marinating time just gives the ranch dressing a chance to break down the meat slightly, plus it adds tons of flavor and gives the thighs a nice texture. Increase the marinating time for more tender thighs.
- Don’t remove the lid too often while the rice is cooking. We want the liquid/steam to stay in so the rice can absorb it.
- Ensure the rice is properly cooked by biting into a grain. It should not be hard in the middle. If you’re low on liquid and the rice isn’t done, add a splash more broth and cover the pan.
- Properly cooked chicken thighs should register 170-175°F on an instant-read thermometer. Check the internal temp at the thickest part of the thigh.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Ranch Chicken and Rice Casserole Step by Step
Prep: Gather the list of ingredients for these ranch chicken thighs and rice. Dice the onion and bell pepper, and mince the garlic.
Season the Chicken: Season 6 boneless, skinless chicken thighs with salt and pepper. If you prefer to skip the ranch dressing, season them with ranch seasoning.
Coat in Ranch Dressing: Next, place the thighs in a large mixing bowl and pour ½ cup of ranch dressing on top, tossing to fully coat. Allow the chicken to sit in the dressing for 10 minutes to infuse it with moisture and flavor, or marinate in the fridge ahead of time.
Brown the Chicken: Heat 2 tablespoons of olive oil in a large sauté pan set over medium-high heat. Add the chicken thighs to the skillet and brown for 3 minutes on each side, or until just golden. Move the chicken to a plate and set it aside. The chicken should not be fully cooked through at this point. It will cook through fully along with the rice.
Saute: Add a bit more oil to the pan, then sauté 1 cup of diced onion and 1 diced bell pepper for 2-3 minutes, until softened. Stir in 1½ teaspoons of minced garlic and cook for 30 seconds, until fragrant. Then splash in a bit of broth to deglaze the pan, scraping up any browned bits. Add 1 cup of dry white rice and toast it for 1 minute.
Add the Other Ingredients: Next, add 1 cup of frozen peas and carrots, 1 tablespoon of dry ranch seasoning, and 2 cups of chicken broth, then stir to combine.
Simmer and Cook: Return chicken thighs to the pan. Cover and lower the heat to medium. Then cook for about 20 minutes, stirring sparingly, until the rice has absorbed the liquid and the thighs are cooked through to 170-175°F.
Fluff and Serve: Remove the pan from the heat and fluff the rice with a fork. Serve up this ranch chicken thighs and rice casserole while hot, garnished with parsley if you like.
How to Store, Freeze, and Reheat
Store leftover ranch chicken and rice in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating gently in the microwave, or on the stovetop set over medium-low heat. You may need to add a bit of chicken broth while reheating to reinvigorate the rice.
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