Ranch chicken and rice is super easy to make and tastes delicious. This creamy ranch chicken and rice is a truly comforting dish, quick and easy to make and all you need is one pan and 30 minutes. Perfect for busy weeknights. Here’s how to make it with step by step photos and a video recipe.
In this recipe, the combination of homemade ranch seasoning and grated cheese creates a delicious twist of flavors. The rice is cooked creamy and yummy, the ranch chicken stays juicy, and addition of vegetables like spinach and peas makes it a wholesome meal.
This ranch rice and chicken is so versatile that you can make it with any other protein or vegetables like broccoli, carrots, etc. Similar one pot chicken and rice recipes that you might like are our Mediterranean chicken and rice and Chicken fajita rice skillet.
I have made this recipe adding cream cheese while cooking rice that tastes equally delicious. You can check out the video for the same. For a beginner, sometimes working with cream cheese can be tricky.
Cream cheese melts and sticks to the bottom (if there is not enough liquid at the base of the pan while cooking rice) so while making this recipe on the stovetop addition of cheese at the end works well for me. Try it and comment below how it turned out.
Watch how to make it
Ingredients & Substitutions
Here's what you need to make this ranch chicken rice recipe.
- Chicken - I used boneless skinless chicken breasts for this recipe. You can also use chicken thighs.
- Rice - I used long-grain basmati rice for this recipe. You can also use Jasmine rice or any brand of white rice works fine.
- Ranch seasoning - You can use store-bought ranch seasoning for this chicken and rice recipe. I used homemade ranch seasoning. The recipe is given in recipe card notes.
- Olive oil - I used olive oil for this recipe. Any other cooking oil with a neutral flavor like vegetable oil works fine.
- Vegetables - I used fresh peas and spinach. You can substitute it with any other vegetables like mushrooms, corn, carrots, broccoli, bell peppers, etc.
- Chicken broth- I added low-sodium chicken broth for this recipe. You can substitute it with vegetable stock or use chicken bouillon cubes with 1 cup of water. Skip if not available and add the same quantity of water. Season it with a pinch of salt.
- Cheese - The addition of cheese is completely optional but it adds great flavor and creamy goodness to a simple chicken and rice recipe. Cheddar, Mozzarella, Parmesan, and any other cheese works fine. Add them at the end of cooking.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Ranch Chicken and Rice
1. Rinse and soak the rice in water for 30 minutes. Drain off the water and keep it aside.
2. Marinate the chicken with oil, ranch seasoning, and paprika. Keep it aside for 15 minutes so it absorbs all the flavors.
3. Cook the chicken: Heat 3-4 teaspoon of oil in a pan over medium heat. Add the chicken breast to the heated pan. Cook it for 2-3 minutes or until light golden brown on both sides. The chicken will not to be cooked completely at this stage. Remove and keep it aside on a plate then loosely cover it with foil like a little tent.
4. Saute onion and garlic: To the same pan, add onions and sauté until light golden. Add garlic and cook stirring continuously for 30 seconds.
5. Add green peas and rice. Toss the rice gently for a minute. Add water, chicken broth, ranch seasoning, pepper and lemon juice. Let it come to a boil. At this stage taste the liquid and add salt if required.
6. Cook chicken and rice: Reduce the heat to low, add chicken back to the pan. Cover and cook on low heat for 15 minutes or until the rice and chicken are cooked (an instant-read thermometer on thickest part of chicken reads 165 degrees F).
7. Add spinach and cheese: During last 2 minutes of cooking, add a handful of baby spinach (optional). Gently combine, cover and cook on low heat for 2 minutes. Switch off the heat. Top it with your favorite cheese, keep it covered aside for 5 minutes or until the cheese melts. Cheese will melt with the leftover heat in the pan. Serve warm and enjoy.
Expert Tips
- Soaking the rice in water reduces the cooking time and results in fluffy rice.
- I have used fresh green peas. If you are using frozen peas then add it in the last 2 minutes of cooking.
- Keep an eye on rice. If the rice is under-cooked you can add ¼ cup of water, cover with a lid and cook on low heat for 5 more minute. Alternatively, if there is water in the base of the pan and rice is cooked, open the lid; cook uncovered on low heat until the water evaporates.
- Homemade Ranch seasoning mix - ½ cup dry buttermilk powder, 1 tablespoons dried parsley, 1.5 teaspoon dried chives, 1 tablespoon garlic powder,1 tablespoon onion powder, 1.5 teaspoon dried dill weed, 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
Frequently Asked Questions
Make your own. In a small mixing bowl combine ½ cup dry buttermilk powder, 1 tablespoons dried parsley, 1.5 teaspoon dried chives, 1 tablespoon garlic powder,1 tablespoon onion powder, 1.5 teaspoon dried dill weed, 1 teaspoon kosher salt and 1 teaspoon ground black pepper. Or you can make the same chicken and rice with any other seasoning like Italian seasoning or Fajita seasoning.
Yes, you can use other cuts of chicken like thighs, drumsticks, or even tenders. Chicken thighs will take a little longer to cook, so adjust the cooking time accordingly.
You've got two great choices for this yummy chicken and rice recipe:
1) Long-grain white rice: This is the classic choice. It cooks up fluffy and separate.
2) Jasmine rice: This type of rice has a wonderful slightly sweet flavor and cooks up nice and fluffy too. It's a bit faster than long-grain white rice, so that's a bonus!
Since brown rice cooks differently like it takes longer to cook and needs more liquid, it's best to stick with white rice for this recipe. That way, you get that creamy, delicious result you're looking for!
Rinse the rice well before cooking to remove excess starch. Rinse it 2-3 times until the water (you pour out) appears clear. Also, make sure you don't stir the rice too much while it cooks. Let it simmer in the pan (closed with lid) undisturbed after adding the water and broth.
Variations
- Make it Spicy - add a dash of cayenne pepper while marinating the chicken.
- Try a different seasoning - add Italian seasoning or Fajita seasoning.
Storage & Reheating
- Store the leftover ranch chicken and rice within 2 hours of cooking. Let it cool completely before storing it.
- Transfer the leftover chicken and rice to an airtight container and refrigerate. It stays good for 2-3 days. Label the container with date. Reheat and serve.
- Always check for the signs of spoilage like foul smell, bad taste, or dark spots. If there is any signs discard immediately.
- To Reheat - Reheat in the microwave in a microwave-safe container. Add a splash of water or broth to prevent drying out, and heat in short intervals, stirring in between, until warmed through.
If you make this recipe, please leave a comment and a starred review below.
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Related Recipes
Looking for more comforting chicken and rice recipes like this? Try these:
Recipe Card
Ranch chicken and rice
Equipment
- 1 A heavy bottom pan or skillet with tight fitting lid.
Ingredients
To marinate the chicken
- 3 boneless skinless chicken breasts 650 gram, or chicken thighs
- 2 teaspoon olive oil
- 1 teaspoon ranch seasoning
- 1 teaspoon smoked paprika add as per taste
For ranch chicken and rice recipe
- 1 onion chopped
- 1 teaspoon finely chopped or minced garlic
- ½ cup green peas I used fresh peas, but if you are using frozen peas, add them at the last 5 minutes of cooking.
- 1.5 cups of uncooked long grain white rice
- 1 cup chicken broth
- 3 tablespoon ranch seasoning
- ½ teaspoon freshly ground black pepper taste the liquid and add as per taste
- 2 teaspoon lemon juice or lime juice
- a handful of baby spinach
- ¼ cup of grated cheese or more
Instructions
- Rinse and soak the rice in water for 30 minutes. Drain off the water and keep it aside.
- Marinate the chicken with oil, ranch seasoning, and paprika. Keep it aside for 15 minutes so it absorbs all the flavors.
- Cook the chicken: Heat 3-4 teaspoon of oil in a pan over medium heat. Add the chicken breast to the heated pan. Cook it for 2-3 minutes or until light golden brown on both sides. The chicken will not to be cooked completely at this stage. Remove and keep it aside on a plate then loosely cover it with foil like a little tent.
- Saute onion and garlic: To the same pan; add onions and sauté until light golden. Add garlic and cook stirring continuously for 30 seconds.
- Add green peas and rice. Toss the rice gently for a minute. Add water, chicken broth, ranch seasoning, pepper and lemon juice. Let it come to a boil. At this stage taste the liquid and add salt if required.
- Cook chicken and rice: Reduce the heat to low, add chicken back to the pan. Cover and cook on low heat for 15 minutes or until the rice and chicken are cooked (an instant-read thermometer on thickest part of chicken reads 165 degrees F).
- Add spinach and cheese: During last 2 minutes of cooking, add a handful of baby spinach (optional). Gently combine, cover and cook on low heat for 2 minutes. Switch off the heat. Top it with your favorite cheese, keep it covered aside for 5 minutes or until the cheese melts. Serve warm and enjoy.
Video
Notes
- Soaking the rice in water reduces the cooking time and results in fluffy rice.
- I have used fresh green peas. If you are using frozen peas then add it in the last 2 minutes of cooking.
- Keep an eye on rice. If the rice is undercooked you can add ¼ cup of water, cover with a lid and cook on low heat for 5 more minute. Alternatively, if there is water in the base of the pan and rice is cooked, open the lid; cook uncovered on low heat until the water evaporates.
- Homemade Ranch seasoning mix - ½ cup dry buttermilk powder, 1 tablespoons dried parsley, 1.5 teaspoon dried chives, 1 tablespoon garlic powder,1 tablespoon onion powder, 1.5 teaspoon dried dill weed, 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Shreya
I loved this ranch chicken and rice. It had great flavor and so good, exactly what I was hoping for. Definitely a keeper.
Preeti
That's awesome to hear. I'm so glad you loved it.