Description
There’s nothing more comforting than a warm, hearty meal on a cozy evening, and this Creamy Ranch Chicken & Rice Skillet delivers just that. Tender chicken breasts are cooked to perfection in a rich, creamy ranch sauce, combined with fluffy rice and a medley of colorful vegetables. Inspired by the classic flavors of ranch dressing and the simplicity of a one-pan meal, this dish is perfect for busy weeknights or family dinners. It’s both satisfying and easy to prepare, making it an instant favorite for anyone seeking a comforting, flavorful dinner without the fuss.
Ingredients
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2 tablespoons olive oil
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4 boneless, skinless chicken breasts
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Salt and black pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika
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1 cup long-grain white rice
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2 ½ cups chicken broth
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1 cup heavy cream
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1 packet ranch seasoning mix (or 2 tablespoons homemade ranch seasoning)
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1 cup frozen peas and carrots
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½ cup grated Parmesan cheese
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2 tablespoons fresh parsley, chopped
Instructions
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Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Place the chicken in the skillet and sear each side for 3–4 minutes until golden brown. Remove the chicken and set aside.
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Pour the chicken broth into the same skillet and bring to a gentle boil. Stir in the rice, distributing it evenly. Reduce heat to low, cover, and let the rice simmer for about 10 minutes.
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Stir in the heavy cream and ranch seasoning, mixing thoroughly. Nestle the chicken breasts back into the skillet. Cover and cook for 15–20 minutes, until the rice is fully cooked and the chicken reaches 165°F (74°C).
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Add the frozen peas and carrots, stirring them gently into the rice around the chicken. Sprinkle Parmesan cheese over the top and allow it to melt into the creamy sauce. Cover and cook for an additional 2–3 minutes.
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Remove the skillet from heat and garnish with fresh chopped parsley. Let the dish rest for a few minutes to allow the sauce to thicken slightly.
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Serve by scooping the creamy rice onto plates, ensuring each portion includes a chicken breast and vegetables. Pair with a green salad or roasted vegetables for a complete meal.
Notes
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Use a heavy-bottomed skillet to prevent burning and ensure even cooking. You can swap vegetables according to preference, such as bell peppers or broccoli. For a spicier version, add a pinch of cayenne pepper or red pepper flakes. Leftovers store well in the refrigerator for 2–3 days and reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes