Ranch Chicken and Rice Recipe

4.19 from 16 votes

Ranch lovers unite! This ranch chicken and rice recipe is creamy, tangy, and delicious. Made with juicy chicken thighs, ranch dressing, rice, veggies, and a packet of ranch seasoning, all in one pot.

Prep Time15

Cook Time30

Marinate Time10

Total Time55

Course: Dinner

Cuisine: American

Servings: people

Calories: 514kcal

Author: Becky Hardin

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

Video

Notes

*This recipe was created using boneless chicken thighs. If using bone-in thighs, increase the initial cook time (Step 2) by about 2-3 minutes per side.

**I love using a bottle of classic Hidden Valley Ranch dressing, but any brand or variety can be used. Buttermilk or Chipotle ranch would add great flavor!

***Be sure to use a regular dry rice, not Instant or pre-cooked rice.

****No need to thaw ahead of time, Just let them sit on the counter while prepping, then throw them in to the pan.

*****I don't use a full packet of ranch seasoning for the rice, but you certainly can if you like!

******You can use vegetable broth instead of chicken broth.

Tips:

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.

Crockpot Instructions: 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.

Storage: Store 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.

Nutrition