Ranch Chicken and Rice

This easy one-skillet Ranch Chicken and Rice doesn’t skimp on the RANCH 🤤

Get Amanda Neal’s recipe:

Ranch Chicken and Rice
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Easy
Total: 50 min
Active: 30 min
Yield: 4 servings

Ingredients
2 tablespoons olive oil
4 large boneless, skinless chicken thighs (about 1 1/2 pounds)
3 tablespoons ranch seasoning (from one 1-ounce packet)
Kosher salt and freshly ground black pepper
4 medium carrots, finely chopped
2 large shallots, finely chopped
4 cloves garlic, minced
1/3 cup dry white wine
2 cups low-sodium chicken broth
1/2 cup sour cream
5 cups lightly packed baby spinach
1 cup jasmine rice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Toss the chicken with half of the ranch seasoning (1 tablespoon plus 1 1/2 teaspoons), 1/2 teaspoon salt and several grinds of pepper. Place the chicken flat-side down in the skillet and cook undisturbed until the chicken is golden brown on the bottom, 3 to 4 minutes. Turn the chicken and cook for 1 minute more (it will not be cooked through). Remove the chicken to a plate.

Add the remaining 1 tablespoon oil to the skillet. Add the carrots and shallots and cook, stirring occasionally, until softened but not yet turning golden, about 4 minutes. Stir in the garlic, 1/4 teaspoon salt and several grinds of pepper and cook until the garlic starts to become aromatic, about 1 minute. Pour in the white wine, scraping up any browned bits from the bottom, and cook until reduced by half, about 2 minutes.

Whisk together the chicken broth, sour cream and remaining ranch seasoning in a small bowl. Stir the spinach and rice into the skillet and cook until the spinach has just wilted, about 1 minute. Pour in the broth mixture, then make sure the rice and spinach are fully submerged in the liquid. Add the chicken thighs back to the pan flat-side up. Pour in any accumulated chicken juices as well. Bring the liquid to a boil; cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, about 15 minutes. Turn off the heat and let sit with the lid on to steam for 5 minutes. Remove the lid. Top with the chives and dill.

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