Description
How to make one pot sweet smoky BBQ ranch chicken and rice with tender chicken thighs that creates the perfect weeknight comfort meal.
Ingredients
Scale
Protein and Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups long grain white rice, uncooked
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Sauce and Seasonings
- ¾ cup BBQ sauce, divided
- ½ cup ranch dressing
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp salt
Liquid and Toppings
- 2½ cups chicken broth
- 1 cup frozen corn kernels
- ½ cup shredded cheddar cheese
- 3 green onions, sliced
Instructions
- Season Chicken: Pat chicken pieces dry and season with salt, pepper, garlic powder, and smoked paprika. Let sit for 5 minutes while you prep other ingredients for better flavor absorption.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Add seasoned chicken and cook 5-6 minutes until golden brown on all sides but not fully cooked through.
- Sauté Aromatics: Add diced onion and garlic to the skillet with chicken. Cook 2-3 minutes until onion softens and becomes fragrant, stirring frequently to prevent burning.
- Add Rice: Stir in uncooked rice, coating it with the oil and chicken drippings for about 1 minute. This toasting step adds extra flavor and helps prevent mushy rice.
- Create Sauce: Mix together half the BBQ sauce, ranch dressing, brown sugar, and chicken broth. Pour over rice mixture and stir gently to combine all ingredients evenly.
- Simmer Covered: Bring to a boil, then reduce heat to low and cover. Simmer 18-20 minutes until rice is tender and liquid is absorbed, checking once halfway through.
- Finish Dish: Stir in corn, remaining BBQ sauce, and cheese. Let rest 5 minutes off heat, then garnish with green onions before serving while still warm and bubbly.
Notes
- Don’t lift the lid while rice is cooking or it will be undercooked and crunchy.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Substitute frozen mixed vegetables for corn if desired for more variety.
- Use low-sodium chicken broth to control salt levels in the final dish.
- Let the skillet rest 5 minutes off heat before serving for best texture.
- Double the recipe easily for larger families or meal prep purposes.
Allergy Information: Dairy
Nutrition
- Calories: 425 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 32g