Description
How to make sticky honey ranch cheddar chicken rice skillet with tender chicken, melted cheese and sweet glaze in one pan for easy weeknight comfort.
Ingredients
Scale
Chicken and Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 medium yellow onion, diced
Sticky Honey Ranch Sauce
- 1/3 cup honey
- 1/4 cup ranch dressing
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Cheese and Finishing
- 2 cups sharp cheddar cheese, freshly grated
- 1/4 cup fresh chives, chopped
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp butter
Instructions
- Prep Sauce: Whisk honey, ranch dressing, soy sauce, apple cider vinegar, garlic powder, and smoked paprika in a small bowl until completely smooth. Set aside for later use.
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 5-6 minutes until golden brown and cooked through.
- Sauté Onion: Add diced onion to the same skillet and cook 3-4 minutes until softened and fragrant. The onions should be translucent but not browned or caramelized.
- Add Rice: Stir in uncooked rice and chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat and simmer covered 18-20 minutes.
- Glaze Chicken: Remove lid and stir in the honey ranch sauce mixture. Cook 2-3 minutes until the sauce thickens and coats everything with a sticky, golden glaze.
- Add Cheese: Remove from heat and stir in butter and half the cheddar cheese. Let it melt naturally, then top with remaining cheese and fresh chives before serving warm.
Notes
- Don’t lift the lid while rice cooks or steam escapes and creates uneven texture.
- Store in airtight container in refrigerator for up to 4 days for best quality.
- Substitute Greek yogurt ranch for lighter version with same tangy flavor profile.
- Add frozen vegetables in the last 5 minutes for extra nutrition and color.
- Double the sauce recipe if you like extra sticky glaze coating everything.
- Use freshly grated cheese for better melting and avoid pre-shredded varieties.
Allergy Information: Dairy, Soy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g