Ranch Chicken Rice is everything you’d hope it’d be and more! Every bite of these juicy thighs is perfectly crispy and thriving with that tangy, creamy ranch flavor we all love so much. Simmered in garlicky, salty, tender rice, you really get the full package with this one. The added bonus? Ranch Chicken Rice only takes 40 minutes and only uses one large skillet. That means you can dig in with little clean up, in no time! It’s really got everything you need!
Ingredients
- 4 chicken thighs, bone-in and skin-on
- kosher salt, to taste
- ground black pepper, to taste
- 1 cup ranch dressing
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 cups low-sodium chicken broth
- 1 cup white rice
- 1 cup baby spinach
- 1/4 cup parsley, chopped
Directions
Step 1 –In a large mixing bowl, season the chicken thighs with the salt and the pepper.
Step 2 –Pour the ranch dressing over the chicken thighs and let them marinate for 5 minutes.
Step 3 –Transfer the chicken thighs from the marinade and pat them dry with paper towels.
Step 4 –In a large skillet over medium-high heat, add the olive oil.
Step 5 –Sear the chicken thighs in the oil, skin-side down, until golden, about 3 minutes.
Step 6 –Transfer the chicken thighs to a plate.
Step 7 –Reduce the heat the medium, then add the garlic and the onion to the same skillet.
Step 8 –Cook the garlic mixture for 2 minutes, then stir in the broth and the rice.
Step 9 –Season the rice mixture with the salt and the pepper.
Step 10 –Add the chicken thighs to the rice mixture, skin-side up and simmer until the rice is tender and the chicken reaches an internal temperature of 165 degrees F, about 20 minutes.
Step 11 –Stir the baby spinach and the parsley into the rice mixture.
Step 12 –Serve.
