If you love ranch dressing, you’ll love this creamy Ranch Chicken and Rice! Made all in one skillet, this great recipe makes for an easy weeknight meal that’ll have the whole family grabbing for seconds.
What’s in this Ranch Chicken Recipe?
Nothing screams comfort food like a skillet of crispy ranch chicken and rice! This recipe is loaded with yummy ranch flavor, using both ranch mix and ranch dressing to bring this delicious rice dish to life. And to top it all off, we used chicken thighs to get the tastiest, juiciest chicken imaginable. Mmm!
- Chicken: I used boneless, skinless chicken thighs, but breasts will also work.
- Salt + Pepper: Seasons the chicken.
- Ranch Dressing: Tenderizes the chicken and infuses it with ranch flavor.
- Olive Oil: Helps the chicken cook without burning.
- Onion: Adds an earthy sweetness.
- Bell Pepper: Adds crunch and a pop of color.
- Garlic: Adds an earthy flavor and a pungent aroma.
- White Rice: Cooks to perfection in the pot.
- Frozen Peas and Carrots: An easy, no-prep way to get extra veggies in this dish.
- Ranch Seasoning: Enhances the ranch flavor.
- Chicken Broth: Makes this dish moist and infuses it with flavor.
Pro Tip: Ensure the rice is properly cooked by biting into a grain. It should not be hard in the middle!
Variations on Ranch Chicken Thighs
- Feel free to swap out the ranch for your favorite creamy dressing, such as Caesar! If using a different dressing, feel free to swap out the ranch seasoning for Italian seasoning.
- Feel free to swap the peas and carrots for your favorite frozen veggies.
Ranch chicken and rice is a dish consisting of chicken thighs that have been marinated in ranch dressing mixed with sautéed vegetables and rice to create a creamy, one-pot meal!
You sure can! Follow my homemade ranch dressing recipe to make your own!
I like to use a shorter-grain white rice, like jasmine. If using a longer-grain white rice, you may need to cook the rice for up to 10 minutes longer.
Absolutely! You can use boneless, skinless breasts instead of thighs. Just remember that breasts take less time to cook!
To make this in a crockpot, add the marinated chicken, sautéed onion and pepper, garlic, rice, peas and carrots, ranch seasoning, and chicken broth to a slow cooker. Cook on high for 3-4 hours, then stir well and serve.
How to Store and Reheat
Store leftover ranch chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop set over medium-low heat. You may need to add a bit of chicken broth to prevent drying out.
How to Freeze
Freeze ranch chicken and rice in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve ranch chicken and rice with a side of broccoli, green beans, or asparagus!
Ranch Chicken and Rice Recipe
Ingredients
- 6 boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper to taste
- ½ cup ranch dressing store-bought or homemade
- 2 tablespoons olive oil
- 1 cup diced onion
- 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 store-bought or homemade
- 2 cups low-sodium chicken broth
- 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 and freshly ground black pepper, ½ cup ranch dressing
- 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.1 cup diced onion, 1 bell pepper, 1½ teaspoons minced garlic
- Add the rice and toast it for 1 minute, then add the frozen peas and carrots, ranch seasoning, and chicken broth and stir to combine.1 cup dry white rice, 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 occasionally, until the liquid has evaporated 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.Fresh parsley
Notes
- You can use boneless, skinless chicken breasts instead of thighs.
- Feel free to swap out the ranch for your favorite creamy dressing, such as caesar!
- If using long-grain white rice, you may need to cook the rice for longer.
- Feel free to swap the peas and carrots for your favorite frozen veggies.
- If using a different dressing, feel free to swap out the ranch seasoning for Italian seasoning.
- You can use vegetable broth instead of chicken broth.
- Don’t skip marinating the chicken; it helps to develop the flavor.
- Ensure the rice is properly cooked by biting into a grain. It should not be hard in the middle!
- If the rice needs more time, you can add more chicken broth if needed!
- Properly cooked chicken thighs should register 165°F on an instant-read thermometer.
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