Ranch Chicken Rice Skillet Recipes

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RANCH CHICKEN AND RICE



Ranch Chicken and Rice image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 bone-in, skin-on chicken breasts
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups long-grain white rice
One 1-ounce package ranch seasoning powder
1/2 teaspoon ground turmeric
1 cup chicken broth
2 ounces cream cheese, cubed
1 tablespoon fresh lemon juice
2 scallions, thinly sliced
1 1/2 cups frozen peas and carrots, thawed
1/4 cup crushed ranch-flavored or plain corn chips

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Drizzle the chicken breasts with olive oil and sprinkle all over with salt and pepper.
  • Put the chicken on the lined sheet pan skin-side up and roast until an instant-read thermometer reads 165 degrees F, 25 to 30 minutes.
  • In the meantime, turn the heat to medium-low on a braiser or high-sided skillet with a lid. Add the olive oil and onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and let cook until the garlic is fragrant, about 30 seconds to a minute. Add the rice, ranch seasoning and turmeric and stir to coat. Add the chicken broth and 2 cups of water. Increase the heat to medium-high and bring to a brisk simmer. Simmer 2 minutes, then add the cream cheese, lemon juice and one scallion. Stir to incorporate.
  • Cover the pot and let cook until the rice is tender, 8 to 12 minutes. Remove from the heat, then uncover; fluff the rice, then stir in the peas and carrots. Replace the lid to keep warm until the chicken is done (the residual heat will gently cook the peas and carrots). Remove the chicken from the oven and arrange the chicken on top of the rice skin-side-up.
  • Sprinkle with the crushed chips and the remaining scallions and serve.

RANCH CHICKEN AND RICE CASSEROLE



Ranch Chicken and Rice Casserole image

Make and share this Ranch Chicken and Rice Casserole recipe from Food.com.

Provided by Mean Jeanne

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups instant rice, uncooked
1 lb skinless boneless chicken strips
1 (1/16 ounce) package ranch dressing mix
1 cup milk
2 cups water
1/2 cup butter, melted

Steps:

  • In bottom of 13x9 pan, sprinkle uncooked rice. Top with chicken strips and sprinkle with dry seasoning mix. Add milk and water over seasoning mix. Drizzle butter all over casserole.
  • Bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 557.9, Fat 29.2, SaturatedFat 16.9, Cholesterol 148.9, Sodium 328.1, Carbohydrate 42, Fiber 0.9, Protein 30.2

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