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Ranch Chicken and Rice

Ranch Chicken and Rice

The ultimate comfort food, Ranch Chicken and Rice is creamy, savory, and easy to make any night of the week. Juicy chicken thighs simmered in ranch dressing with fluffy rice and vegetables create a satisfying meal that will have everyone coming back for more. Perfect for family dinners or meal prep!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken thighs boneless, skinless
  • to taste kosher salt
  • to taste ground black pepper
  • ½ cup ranch dressing
  • 2 tablespoons olive oil
  • 1 cup onion diced (white or yellow)
  • 1 bell pepper diced (any color)
  • 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
  • to taste fresh parsley optional, for garnish

Equipment

  • Cutting Board
  • Wooden Spoon
  • Mixing Bowl
  • Frying Pan
  • Skillet

Method
 

  1. Season the chicken thighs with kosher salt and ground black pepper. Place them in a large mixing bowl and pour the ranch dressing over. Allow the chicken to marinate for about 10 minutes.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add the marinated chicken thighs and brown for about 3 minutes on each side, until golden. Remove the chicken and set aside.
  3. Add more oil if necessary, then sauté the diced onion and bell pepper for 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
  4. Deglaze the pan with a splash of low-sodium chicken broth, scraping up any brown bits. Add dry white rice and toast for 1 minute.
  5. Stir in frozen peas and carrots, ranch seasoning, and remaining chicken broth. Mix well.
  6. Return chicken thighs to the pan, nestling them into the rice mixture. Cover, lower heat to medium, and cook for about 20 minutes.
  7. Check if rice has absorbed liquid and is cooked through. If not, add a bit more broth and cover again.
  8. Once cooked, remove from heat. Fluff the rice with a fork and season with more salt and pepper if desired. Garnish with fresh parsley.
  9. Serve hot and enjoy your delicious Ranch Chicken and Rice!

Notes

  • Marinating Time: The short marinating time gives the ranch dressing a chance to break down the meat slightly, adding flavor and tenderness.
  • Lid Etiquette: Don’t remove the lid too often while the rice is cooking to retain steam.
  • Check Rice Doneness: Ensure the rice is properly cooked by biting into a grain; it should not be hard in the middle.
  • Extra Liquid: If low on liquid and rice isn’t done, add a splash more chicken broth and cover.
  • Temperature Check: Properly cooked chicken thighs should register 170-175°F on an instant-read thermometer.