What’s in This Ranch Chicken and Rice Recipe?
Tender, juicy chicken thighs are cooked in ranch dressing, while fluffy white rice is cooked in broth seasoned with ranch seasoning for the ultimate ranch-flavored chicken!
Chicken: We love juicy boneless, skinless chicken thighs for this recipe, but you can also use breasts. Ranch: We use both ranch dressing and dry ranch seasoning to really hammer home the ranch flavor! Onion: Creates a sweet and savory base of flavor. Bell Pepper: You can use any color you like! Garlic: Enhances the savory flavor of this dish. Rice: We like short-grain white rice (Jasmine is our favorite), but long-grain white or brown rice will also work. You may need to cook it for up to 10 minutes longer, though! Veggies: Use frozen peas and carrots to save time! Broth: Low-sodium chicken broth helps the rice cook and infuses it with umami flavor.
Variations on Ranch Chicken Thighs with Rice
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.
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.
Notes from the Test Kitchen
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!
How to Make Ranch Chicken and Rice Step by Step
Season the Chicken: Season 6 boneless, skinless chicken thighs with salt and pepper, then place them in a large mixing bowl and pour ½ cup of ranch dressing over them. Allow the chicken to sit in the dressing for 10 minutes. Cook 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. Remove the chicken to a plate and set it aside. Cook the Onions: 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. Splash in a bit of chicken broth and deglaze the pan. Toast the Rice: Add 1 cup of dry white rice and toast it for 1 minute, then add 1 cup of frozen peas and carrots, 1 tablespoon of ranch seasoning, and 2 cups of low-sodium chicken broth and stir to combine. Simmer and Cook Through: 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.
More Chicken and Rice Recipes We Love
Cheesy Chicken and Rice Garlic Chicken and Rice Baked Chicken and Rice Spanish Chicken and Rice Vietnamese Chicken and Rice Cajun Chicken
