Description
How to make sweet and smoky ranch chicken rice skillet with tender chicken, aromatic rice, and bold flavors in one pan for busy weeknights.
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
- 2 tablespoons olive oil
Flavor Builders
- 1 packet ranch dressing mix
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves fresh garlic, minced
- 1 cup frozen corn kernels
Finishing Touches
- ½ cup shredded sharp cheddar cheese
- ¼ cup fresh chives, chopped
Instructions
- Season Chicken: In a large bowl, toss chicken pieces with ranch mix, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper until evenly coated. Let it sit for 5 minutes.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes until golden brown and cooked through. Remove and set aside.
- Cook Vegetables: In the same skillet, add diced onion and bell pepper. Cook for 4-5 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.
- Add Rice: Stir in uncooked rice and cook for 2 minutes, stirring frequently, until rice is lightly toasted and coated with the vegetable mixture and remaining seasonings.
- Simmer Together: Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Combine Everything: Return cooked chicken to the skillet along with frozen corn. Stir gently to combine, cover, and let sit off heat for 5 minutes to warm through.
- Finish and Serve: Sprinkle with cheddar cheese and fresh chives. Let cheese melt for 2 minutes, then serve immediately while hot and the cheese is still gooey and perfect.
Notes
- Don’t lift the lid during rice cooking or steam escapes and rice won’t cook properly.
- Store in airtight container in refrigerator for up to 4 days.
- Frozen corn works better than fresh to prevent excess moisture.
- Let the dish rest 5 minutes after cooking for best texture.
- Toast the rice briefly for deeper flavor before adding liquid.
- Use low-sodium broth to control saltiness since ranch mix is already salty.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 14g
- Carbohydrates: 38g
- Protein: 28g