Description
How to make creamy ranch garlic butter chicken and rice skillet with tender chicken, aromatic garlic, and buttery rice in one pan for comfort.
Ingredients
Scale
Protein and Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 medium yellow onion, diced
Flavor Builders
- 6 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 packet ranch seasoning mix
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Creamy Elements
- 8 oz cream cheese, softened and cubed
- ½ cup heavy cream
- 1 cup sharp cheddar cheese, freshly grated
Seasonings and Garnish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced thin
Instructions
- Season Chicken: Season chicken pieces with salt, pepper, and half the ranch packet. Heat a large skillet over medium-high heat—you’ll know it’s ready when a drop of water sizzles immediately.
- Sauté Chicken: Add 2 tablespoons butter to hot skillet. Cook chicken pieces 5-6 minutes until golden brown and cooked through. Remove chicken to a plate and set aside.
- Build Base: In same skillet, add remaining butter, diced onion, and minced garlic. Cook 2-3 minutes until fragrant and onions are translucent—don’t let the garlic burn or it’ll taste bitter.
- Add Rice: Stir in uncooked rice, remaining ranch seasoning, thyme, and paprika. Toast for 1-2 minutes until rice is lightly coated and aromatic—this step adds incredible depth of flavor.
- Simmer Everything: Pour in chicken broth and return chicken to skillet. Bring to a boil, then reduce heat to low, cover, and simmer 18-20 minutes until rice is tender and liquid is absorbed.
- Make Creamy: Remove from heat and stir in cream cheese cubes and heavy cream until melted and smooth. Add cheddar cheese and stir until incorporated—the residual heat will melt everything perfectly.
- Finish Dish: Let rest 5 minutes for flavors to meld, then garnish with fresh parsley and green onions. Taste and adjust seasoning as needed before serving warm.
Notes
- Don’t lift the lid during rice cooking or steam escapes and rice won’t cook evenly.
- Soften cream cheese at room temperature for 30 minutes before cooking for smooth melting.
- Leftovers reheat beautifully with a splash of broth to loosen the sauce.
- Frozen vegetables can be stirred in during the last 5 minutes of cooking.
- Double the recipe easily for meal prep or feeding a larger crowd.
- Substitute brown rice but increase cooking time to 35-40 minutes and add extra broth.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g