Description
How to make one skillet buffalo ranch chicken rice with tender chicken, creamy ranch, and spicy buffalo sauce for the perfect weeknight dinner.
Ingredients
Scale
Base Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
Flavor Builders
- 1/2 cup buffalo sauce, divided
- 1/2 cup ranch dressing
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp smoked paprika
- 1/2 tsp onion powder
Finishing Touches
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Sear Chicken: Heat olive oil and butter in large skillet over medium-high heat. Season chicken with salt, pepper, and paprika, then cook until golden brown on all sides, about 6-8 minutes total.
- Cook Aromatics: Add diced onion and celery to the skillet with chicken. Cook for 3-4 minutes until vegetables start to soften, then add minced garlic and cook 30 seconds more.
- Add Rice: Stir in uncooked rice, coating it with the oil and mixing with chicken and vegetables. Toast for 2-3 minutes until rice is lightly golden and fragrant.
- Add Liquids: Pour in chicken broth, half the buffalo sauce, and onion powder. Bring to a boil, then reduce heat to low and cover tightly with lid.
- Simmer Rice: Cook covered for 18-20 minutes without lifting lid. Rice should absorb liquid and be tender when done. Remove from heat and let stand 5 minutes.
- Add Creaminess: Stir in ranch dressing and remaining buffalo sauce, mixing gently. Top with shredded cheddar cheese and cover briefly to melt, about 2 minutes.
- Finish Serving: Garnish with sliced green onions and fresh parsley. Taste and adjust seasoning with salt and pepper as needed before serving hot from the skillet.
Notes
- Don’t lift the lid while rice simmers or it won’t cook evenly.
- Store leftovers in airtight container for up to 4 days in refrigerator.
- Chicken thighs work better than breasts for juicier results.
- Add ranch dressing after cooking to prevent curdling from heat.
- Toast rice briefly for better texture and nutty flavor.
- Adjust buffalo sauce amount based on your heat preference.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g