Ranch Chicken and Rice Recipe
A hearty one-pot meal featuring tender chicken, fluffy rice, and the tangy zest of ranch seasoning.
Equipment
- Large Skillet or Heavy-Bottomed Pot
- Mixing Bowl
- Spatula
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken cut into bite-sized cubes or strips
- 2 cups long grain rice rinsed well before use
- 4 cups chicken broth low-sodium recommended
- 1 packet ranch seasoning mix or substitute with a homemade mix of dill, parsley, chives, garlic powder, and onion powder
- 1 medium onion, diced yellow or white; adds sweetness and depth
- 1 large bell pepper, sliced choose red, green, or yellow for vibrant color
- 3 cloves garlic, minced fresh garlic is best for flavor
- 2 tablespoons olive oil extra virgin preferred
- 1 teaspoon salt adjust according to taste
- 1/2 teaspoon black pepper freshly ground for best flavor
- 2 tablespoons fresh parsley chopped, used as a garnish for freshness
Instructions
- Cut the boneless, skinless chicken into bite-sized pieces and season with salt, pepper, and ranch seasoning mix. Let it sit for 10 minutes.
- Heat olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Add chicken and sauté until browned on all sides (about 5-7 minutes). Remove and set aside.
- In the same pan, sauté diced onion and minced garlic until translucent (about 2-3 minutes). Then, add sliced bell pepper and cook until softened.
- Stir in rinsed long grain rice and toast for about 1 minute to enhance flavor and prevent stickiness.
- Return browned chicken to the pan, pour in chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
- Gently stir the dish to combine flavors. Adjust seasoning with extra salt or pepper if needed.
- Sprinkle chopped fresh parsley over the top before serving for added color and freshness.
Notes
Enjoy your Ranch Chicken and Rice with a side of steamed vegetables or a crisp garden salad. Store leftovers in an airtight container for up to three days.