Ranch Chicken and Rice
This easy ranch chicken and rice recipe features juicy, ranch-marinated chicken thighs cooked with creamy Arborio rice, garlic, and fresh spinach, all in one skillet.
Servings: 4
Equipment
Ingredients
- 8 boneless, skinless chicken thighs
- salt and freshly ground black pepper to taste
- ½ cup ranch dressing
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 cup Arborio rice
- 4 cups baby spinach
Instructions
- Prepare the chicken. Season the chicken thighs with salt and pepper, then spread the ranch dressing evenly over both sides of each piece.
- Sear the chicken. Heat the cooking oil in a large nonstick skillet over medium-high heat. Add the chicken thighs and cook for 3 minutes per side, or until nicely browned. Transfer the browned chicken to a plate and set aside.
- Sauté the onion and garlic. Reduce the heat to medium and add more cooking oil if needed. Add the chopped onion to the skillet and cook for 2 to 3 minutes or until softened, stirring occasionally. Stir in the minced garlic and cook for 20 seconds or until fragrant.
- Add the broth and rice. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Season lightly with salt and pepper, then stir in the uncooked Arborio rice.
- Return the chicken to the skillet. Arrange the browned chicken thighs over the rice and bring the broth to a gentle simmer.
- Cook the chicken and rice. Reduce the heat to medium-low and simmer, uncovered, for about 20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165˚F. Check occasionally, adding a splash of warm broth if the rice absorbs the liquid before it's fully cooked.
- Add the spinach. Gently fold the baby spinach into the rice, working around the chicken, and cook for 1 to 2 minutes, or until wilted.
- Serve. Remove the skillet from the heat and serve the chicken with the creamy rice and spinach.
Notes
- Chicken breasts can be used, but remove them once they reach 165˚F to prevent overcooking. The rice will need a little more time to cook through.
- Bone-in meat takes longer to cook, so if you are using bone-in chicken thighs, simmer them in the broth for about 10 minutes before adding the rice.
- Use Arborio rice for the best creamy texture. Regular white or brown rice will require adjustments.
- If the rice starts to dry out before it's tender, add a little more warm chicken broth to the skillet.
Nutrition
Calories: 679kcal | Carbohydrates: 47g | Protein: 51g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 223mg | Sodium: 533mg | Potassium: 929mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2879IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 5mg
