Description
How to make sticky buffalo ranch chicken and rice with tender chicken thighs and creamy sauce that creates the perfect weeknight comfort meal.
Ingredients
Scale
Chicken and Rice Base
- 2 lbs bone-in chicken thighs, skin-on
- 1½ cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
Buffalo Ranch Sauce
- ½ cup buffalo wing sauce
- ¼ cup ranch dressing
- 3 tbsp honey
- 2 tbsp butter
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
Seasonings and Garnish
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- ¼ cup fresh chives, chopped
- 2 green onions, sliced
Instructions
- Season Chicken: Pat chicken thighs dry and season generously with salt, pepper, garlic powder, and onion powder. Let them sit while you prep other ingredients for better flavor penetration.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden and crispy, then flip and cook 3 more minutes.
- Make Sauce: Remove chicken and set aside. In the same pan, sauté onion and garlic until fragrant. Whisk together buffalo sauce, ranch, honey, butter, vinegar, and paprika until smooth.
- Add Rice: Add rice to the pan and stir to coat with the aromatic base. Pour in chicken broth and half the buffalo ranch sauce, stirring to combine everything evenly.
- Nestle Chicken: Return chicken thighs to the pan, skin-side up. Brush with remaining sauce and bring to a gentle simmer before covering tightly with foil or lid.
- Bake Together: Transfer to 375°F oven and bake for 25-30 minutes until rice is tender and chicken reaches 165°F internal temperature. Let rest 5 minutes before serving.
- Garnish and Serve: Remove foil and garnish with fresh chives and green onions. The rice should be perfectly tender and coated in that gorgeous sticky buffalo ranch sauce.
Notes
- Sear chicken skin-side down first for crispy skin and better flavor development.
- Store leftovers in refrigerator for up to 4 days in airtight containers.
- Substitute jasmine rice for extra fragrant results and fluffy texture.
- Add extra buffalo sauce when reheating to refresh the sticky coating.
- Double the sauce recipe if you like extra saucy rice and chicken.
- Let the dish rest 5 minutes before serving for best texture and easier serving.
Allergy Information: Dairy, Eggs
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g