Ranch Chicken and Rice Recipe
User Reviews
4.2
48 reviews
Good
Ranch Chicken and Rice Recipe
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Ranch lovers unite! This ranch chicken and rice recipe is creamy, tangy, and delicious. Just like your favorite dressing, but made into a complete meal with juicy chicken and fluffy white rice.
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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
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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.
- 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.
- 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 it for 1 minute, then add the frozen peas and carrots, ranch seasoning, and chicken broth and stir to combine.
- 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.
Notes
- 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.
- 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.
- 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.
Nutrition Information
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Calories
423kcal
(21%)
Carbohydrates
35g
(12%)
Protein
27g
(54%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
113mg
(38%)
Sodium
902mg
(38%)
Potassium
522mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2872IU
(57%)
Vitamin C
30mg
(33%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 902mg | 38% |
| Potassium | 522mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2872IU | 57% |
| Vitamin C | 30mg | 33% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
48 reviews
Good
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