Description
This One Pan Ranch Cheddar Chicken and Rice is a hearty and flavorful meal that combines tender chicken thighs coated in a creamy Greek yogurt and cheddar mixture, seasoned with zesty ranch spices, all baked together with fluffy basmati rice and crisp broccoli. Perfect for a simple weeknight dinner, this dish offers convenience and comfort with minimal cleanup.
Ingredients
Chicken Marinade
- 6 chicken thighs or breasts, skin on or off
- 1/2 cup plain Greek yogurt
- 1/3 cup grated cheddar cheese
- 2 cloves garlic, chopped
- 2 tablespoons ranch seasoning (split as 1 tbsp for marinade and 1 tbsp for topping)
Main Ingredients
- 1 3/4 cups dry basmati rice
- 2 cups roughly chopped broccoli
- 2 tablespoons salted butter
- 2 cups water (plus an additional 1/3 cup water if needed during baking)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the whole dish together.
- Prepare the Chicken Marinade: In a large bowl, toss the chicken thighs or breasts with the plain Greek yogurt, grated cheddar cheese, 1 tablespoon of the ranch seasoning, and the chopped garlic until well combined and the chicken pieces are evenly coated.
- Assemble the Dish: In a 9x13-inch baking dish, evenly spread the dry basmati rice and scatter the chopped broccoli on top. Pour in 2 cups of water and dot the surface with the salted butter. Arrange the marinated chicken pieces over the rice and broccoli, then season everything with salt, pepper, and the remaining 1 tablespoon of ranch seasoning.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the rice has absorbed the liquid and is fluffy, and the chicken is cooked through with an internal temperature of 165°F (74°C). If the rice is still firm at the end of this time, add an additional 1/3 cup of water and continue baking for another 10 minutes to fully cook the rice.
- Serve: Once cooked, remove from the oven and optionally garnish with fresh parsley or thyme before serving. Serve the chicken, rice, and broccoli hot for a comforting meal.
Notes
- For homemade ranch seasoning, mix together 1 teaspoon each of dried parsley, dried dill, garlic powder, onion powder, and 1/2 teaspoon each of dried chives, salt, and black pepper.
- You can use either chicken thighs or breasts, skin on or off, depending on your preference.
- Make sure to check the chicken’s internal temperature to ensure it’s fully cooked.
- If you prefer a crispier skin on the chicken, briefly broil the dish for 2-3 minutes after baking.
- This recipe is easily customizable by adding other vegetables like carrots or bell peppers.
