Cheesy Ranch Chicken & Rice Skillet: An Easy, One-Pan Dinner

You know those nights where you stare into the fridge, willing a delicious dinner to magically appear? Well, honey, this Cheesy Ranch Chicken & Rice Skillet is about to become your answer to that nightly struggle. It’s a one-pan wonder that is so much greater than the sum of its parts, turning simple ingredients into a creamy, cozy meal that your whole crew will actually eat. It’s the kind of simple chicken recipe that feels like a warm hug at the end of a long day.

Why You’ll Love This

This recipe is a true weeknight hero. First off, it all comes together in one single skillet, which means less time scrubbing pots and more time actually relaxing. It uses pantry-staple ingredients and delivers maximum flavor for minimal effort. The combination of tangy ranch, tender chicken, and that ooey-gooey melted cheese is just magic. It’s a satisfying, complete meal all on its own, but it’s also fantastic for meal prep. So good.

Equipements Needed

• Large Skillet: A 12-inch oven-safe skillet is ideal for this. Cast iron works wonderfully.
• Cutting Board & Sharp Knife: For prepping your chicken and veggies.
• Measuring Cups and Spoons
• Wooden Spoon or Spatula: For stirring and scraping up all those tasty browned bits.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cubed: The main protein, cut into bite-sized pieces for quick cooking.
• 1 tbsp olive oil: For sautéing and building flavor.
• 1 small yellow onion, diced: Adds a sweet, savory base note.
• 2 cloves garlic, minced: For that essential aromatic punch.
• 1 cup long-grain white rice, uncooked: The hearty base that soaks up all the delicious flavors.
• 1 (1 oz) packet ranch seasoning mix: The secret flavor weapon for tangy, herby goodness.
• 2 ½ cups chicken broth: Cooks the rice and creates a rich sauce. Use low-sodium if you’re watching salt.
• 1 cup shredded cheddar cheese: Because everything is better with a cheesy, melty topping.
• 2 tbsp chopped fresh parsley: A fresh pop of color and flavor to finish.

Step By Step

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in your large, oven-safe skillet over medium-high heat. Add the cubed chicken and cook for 5-6 minutes, just until it’s no longer pink on the outside. It doesn’t need to be cooked through yet. Remove the chicken to a clean plate and set aside.
3. In the same skillet, add the diced onion. Sauté for 3-4 minutes until it starts to soften. Add the garlic and cook for one more minute, until fragrant.
4. Add the uncooked rice and the entire packet of ranch seasoning to the skillet. Stir constantly for about a minute to toast the rice and coat it in the seasonings.
5. Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. That’s pure flavor, don’t let it go to waste!
6. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and let it cook for 15 minutes.
7. Remove the lid. The rice should be tender and most of the liquid absorbed. Stir in the partially cooked chicken and any accumulated juices.
8. Sprinkle the shredded cheddar cheese evenly over the top. Transfer the entire skillet to the preheated oven and bake, uncovered, for 10-12 minutes, or until the cheese is melted and bubbly.
9. Carefully remove the skillet from the oven (remember that handle is HOT!). Let it sit for 5 minutes before garnishing with fresh parsley and serving.

Tips For Success

• Don’t skip toasting the rice! That quick minute in the pan gives it a nutty flavor and helps it cook up perfectly.
• Use an oven mitt! That skillet handle will be screaming hot when it comes out of the oven. I speak from experience on this one.
• Let it rest. Those 5 minutes after baking allow the sauce to thicken up perfectly.
• For a golden, broiled cheese top, switch the oven to broil for the last minute or two of baking. Just don’t walk away!
• Taste your broth. If you’re using a full-sodium broth and seasoning packet, you likely won’t need extra salt.

Variations & Substitutions

• Short on time? Use 3 cups of shredded rotisserie chicken. Stir it in at the very end, right before adding the cheese, just to heat through.
• Want more veggies? Stir in a cup of frozen peas, chopped broccoli florets, or spinach when you add the chicken back in.
• Dairy-Free? Use your favorite dairy-free cheese alternative and ensure your ranch seasoning is compliant.
• Brown Rice Lover? Swap in brown rice but increase the broth to 3 cups and the stovetop simmer time to about 35-40 minutes before adding the chicken and baking.
• Spice it up! A dash of hot sauce or a diced jalapeño cooked with the onions would be delicious. Honestly, if you love a little kick, you can’t go wrong.

Storage & Reheating

Let the skillet cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. To reheat, the microwave works just fine for a single portion. For a larger amount, warm it in a covered oven-safe dish at 350°F until heated through, adding a splash of broth or water if it seems dry. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.

Quick Dinner Ideas

When you find a winner like this Cheesy Ranch Chicken & Rice Skillet, it’s a game-changer for your rotation. It’s the epitome of quick and easy dinner recipes that don’t sacrifice an ounce of flavor. Keeping a rotisserie chicken and a few packets of ranch seasoning in your pantry is like having a secret decoder ring for busy nights. Pair this skillet with a simple green salad or some steamed green beans, and you’ve got a complete, healthy dinner on the table with barely any effort at all.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless thighs would work great and stay juicy. Just be sure to trim any excess fat.
• My skillet isn’t oven-safe. What can I do? No problem! Just transfer the mixture to a greased 9×13 baking dish before topping with cheese and popping it in the oven.
• Is this one of those healthy chicken recipes? It’s a balanced meal with protein, carbs, and fats. Using low-sodium broth and a lighter cheese can make it even healthier. It’s certainly a wholesome choice for a family dinner.
• Can I make my own ranch seasoning? You sure can! A simple blend of dried dill, parsley, garlic powder, onion powder, salt, and pepper will work in a pinch.