One-Skillet Ranch Chicken & Rice Bake
This One-Skillet Ranch Chicken & Rice Bake is SO EASY! Tender chicken and flavorful ranch seasoning meld with veggies and rice for a cozy, fuss-free meal.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 packet ranch seasoning mix
- 1 medium onion diced
- 1 bell pepper diced (any color you prefer)
- 1 cup frozen peas and carrots
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Start by dicing the onion and bell pepper into small, even pieces to ensure they cook evenly. Measure out the rice and chicken broth so everything is ready to go.
- Heat 2 tablespoons of olive oil in your large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened and fragrant, about 4-5 minutes. This builds the flavor base for your dish.
- While the veggies cook, season the chicken breasts lightly with salt and pepper. Push the softened vegetables to the side of the skillet. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown but not fully cooked through. This locks in juices and adds texture.
- Remove the chicken temporarily to a plate. Stir the cup of rice into the skillet with the sautéed vegetables. Pour in the chicken broth and sprinkle the entire packet of ranch seasoning over the mixture. Stir well to combine all the flavors.
- Return the chicken breasts to the skillet, arranging them on top of the rice mixture. Scatter the frozen peas and carrots evenly around the chicken.
- Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake uncovered for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Once out of the oven, sprinkle fresh chopped parsley over the top for a pop of color and freshness. Let the skillet rest for 5 minutes before serving.
Equipment
- Large oven-safe skillet or sauté pan
- Sharp Knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Oven mitts
Notes
- If rice is undercooked, add more chicken broth, cover with foil, and bake for an additional 10 minutes.
- Use a meat thermometer to avoid overbaking chicken; it is done at 165°F (74°C).
- Adjust saltiness by tasting broth mixture before baking; some ranch packets are saltier than others.
- For crisper vegetables, add frozen veggies midway through baking or fresh veggies in the last 10 minutes.
- Try variations like swapping veggies seasonally or adding cheese in the last 5 minutes for a melty finish.