Estimated reading time: 8 minutes
Have you ever had one of those days? You know, the kind where you’re juggling work, errands, maybe kids or pets, and the thought of spending hours in the kitchen makes you want to order takeout (again!)? I’ve been there, more times than I can count. That’s why I’m so passionate about one-pot meals. They’re the ultimate weeknight savior, and this One Pot Ranch Chicken and Rice is a shining example. It’s creamy, flavorful, incredibly easy, and everything cooks together in one single pot. Less mess, less stress, and a seriously delicious dinner on the table in under an hour. Get ready to add this to your regular rotation! This recipe has quickly become a family favorite, and I’m confident it will be for you too.
Table of contents
Ingredients for One Pot Ranch Chicken and Rice
Let’s gather our ingredients. I love how simple and pantry-friendly this recipe is!
| Ingredient Name | Quantity | Special Notes |
| Boneless, Skinless Chicken Breasts | 1.5 lbs | Cut into 1-inch cubes |
| Long-Grain White Rice | 1 cup | Rinsed thoroughly |
| Chicken Broth | 2 cups | Low-sodium preferred |
| Ranch Seasoning Mix | 1 (1 oz) packet | Or 3 tablespoons homemade ranch seasoning |
| Cream Cheese | 4 oz | Cubed, softened |
| Frozen Peas | 1 cup | Or other frozen vegetables (corn, carrots) |
| Onion | 1/2 cup | Finely chopped |
| Garlic | 2 cloves | Minced |
| Olive Oil | 2 tablespoons | |
| Salt | To taste | |
| Black Pepper | To taste | |
| Fresh Parsley (optional) | 2 tablespoons | Chopped, for garnish |
Kitchen Equipment Needed
- A big, sturdy pot or a Dutch oven that has a heavy bottom and a lid.
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Alternative: If you don’t have a Dutch oven, a big, deep pan that has a lid that fits tightly, too. Just make sure it’s oven-safe if you plan to finish the dish in the oven (optional).
The Secret to Perfect One-Pot Meals
“The secret to making a good one-pot meal is layering flavors and ensuring even cooking. Start with aromatics, then add your protein, and finally, the liquid and grains. This creates a harmonious blend of tastes and textures.”
This quote perfectly summarizes the approach we’ll take with this recipe. We’re building flavor from the ground up!
Step-by-Step Instructions “Ranch Chicken and Rice“
Time needed: 50 minutes
- Prepare the Chicken:
Dry the chopped chicken with paper towels. Sprinkle a good amount of salt and black pepper on it.
- Sauté Aromatics:
Heat the olive oil in your pot over medium-high heat. Put in the chopped onion and cook it until it is soft and tender, about 3-5 minutes. Put in the chopped garlic and cook it for one more minute, until fragrant.
- Brown the Chicken:
Put the seasoned chicken in the pot and cook it. Stir it from time to time until it turns a light brown color on all sides. It doesn’t need to be completely cooked; just cook it enough to get a nice sear.
- Add Rice and Broth:
Stir in the rinsed rice and chicken broth. Make sure the rice is evenly distributed in the liquid.
- Season and Simmer:
Sprinkle the ranch seasoning over the chicken and rice. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is mostly absorbed.
- Stir in Cream Cheese and Peas:
Remove the pot from the heat. Stir in the cubed cream cheese until it’s melted and creates a creamy sauce. Gently fold in the frozen peas.
- Rest and Serve:
Let the dish sit, covered, for 05-10 minutes to allow the flavors to meld. Add some fresh parsley on top if you like, and then serve it hot.
Tips & Tricks for Ranch Chicken and Rice Success
- Rinsing the Rice: Don’t skip this step! Rinsing removes excess starch, which helps prevent the rice from becoming gummy.
- Low-Sodium Broth: Using low-sodium broth gives you more control over the saltiness of the dish. You can always add more salt later, but you can’t take it away.
- Don’t Peek!: Don’t open the lid while the rice is cooking. This releases steam and can affect the cooking time and texture.
- Tip for Cream Cheese: Allow your cream cheese to soften at room temperature. This ensures better melting and creates a smoother sauce.
- Vegetable Variations: Feel free to swap out the peas for other frozen vegetables like corn, carrots, or a mixed vegetable blend.
- Chicken Variations: Feel free to use chicken thighs.
One Pot Ranch Chicken and Rice Serving Ideas
- Classic Comfort: Serve it as is, straight from the pot, for a cozy and satisfying meal.
- Family Style: Place the pot in the center of the table and let everyone serve themselves.
- With a Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the creamy richness of the dish.
- With Crusty Bread: A crusty loaf of bread is ideal for absorbing the flavorful sauce.
- Topped with Fresh Herbs: Elevate the dish by adding a sprinkle of fresh herbs.
Nutritional Information (per serving, estimated)
Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 40-45g
(Note: These values are guesses and can change based on the ingredients you use and how much you serve.)
Variations & Alternatives
- Spicy Ranch Chicken and Rice: Sprinkle a little bit of red pepper flakes or your preferred hot sauce into the pot.
- Cheesy Ranch Chicken and Rice: Mix together half a cup of shredded cheddar cheese or Monterey Jack cheese with the cream cheese until everything is well combined.
- Vegetarian Ranch Rice: Omit the chicken and use vegetable broth. Incorporate additional vegetables like mushrooms, bell peppers, or zucchini.
- Brown Rice Variation: Use brown rice instead of white rice, but increase the cooking time to 45-50 minutes and use 2.5 cups of broth.
- Gluten-Free Ranch Chicken and Rice: Ensure your ranch seasoning mix is certified gluten-free. Most store-bought brands are, but it’s always best to check.
Your New Weeknight Staple
This One Pot Ranch Chicken and Rice is not just a recipe; it helps on busy weeknights. It tastes great and is easy to change to your liking. Plus, it doesn’t make much mess, which is really nice. The chicken is tasty, and the rice is creamy and cheesy, making every bite feel warm and comforting. I think you will want to make this a regular dish for dinner, just like I do!
Frequently Asked Questions
Yes! This dish reheats well. Keep leftover food in a closed container in the fridge. You can eat it within 3 days. When you want to warm it up, do it slowly on the stove or in the microwave.
Yes, you can freeze this dish, although the texture of the rice may change slightly upon thawing. Keep in a sealed container in the freezer for a maximum of two months. Defrost in the refrigerator for a night before reheating and using.
Yes, you can try using other cheeses! Good options are cheddar, Monterey Jack, or even a mix of different cheeses.
Yes! This recipe is very versatile. Add any vegetables you like, such as broccoli, bell peppers, mushrooms, or spinach.
It’s likely that either not enough liquid was used, or the heat was too high, causing the liquid to evaporate too quickly. Make sure to use the correct amount of broth and simmer over low heat with the lid tightly closed.
Who Should Skip This Recipe?
While I believe this One Pot Ranch Chicken and Rice is a dish almost everyone can enjoy, there are a few exceptions:
- Dairy-Free Diets: This recipe contains cream cheese, which is a dairy product. While you could try substituting with a dairy-free cream cheese alternative, the results may vary.
- Strict Low-Sodium Diets: While we recommend using low-sodium broth, the ranch seasoning mix does contain sodium. If you’re on a very strict low-sodium diet, you might want to skip this recipe or make your own sodium-free ranch seasoning.
- Those who dislike Ranch Dressing: That one is quite obvious, isn’t it?
What Do You Think?
I’d love to hear your thoughts on this One Pot Ranch Chicken and Rice! Have you tried it? What variations did you make? Tell us your stories and ideas in the comments below. And if you want more simple and tasty dinner ideas, take a look at these recipes that are related:
Did You Make This Recipe!
No Title
yummmy
The Ultimate Ranch Chicken and Rice Recipe
Equipment
- Large, heavy-bottomed pot or Dutch oven (with a lid)
- Cutting Board
- Sharp knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- Boneless Skinless Chicken Breasts: 1.5 lbs (Cut into 1-inch cubes)
- Long-Grain White Rice: 1 cup Rinsed thoroughly
- Chicken Broth: 2 cups Low-sodium preferred
- Ranch Seasoning Mix: 1 1 oz packet (Or 3 tablespoons homemade ranch seasoning)
- Cream Cheese: 4 oz Cubed, softened
- Frozen Peas: 1 cup Or other frozen vegetables (corn, carrots)
- Onion: 1/2 cup Finely Chopped
- Garlic: 2 cloves Minced
- Olive Oil: 2 tablespoons
- Salt: To taste
- Black Pepper: To taste
- Fresh Parsley optional: 2 tablespoons (Chopped, for garnish)
Instructions
- Prepare the Chicken: Pat the cubed chicken breasts dry with paper towels and season generously with salt and black pepper.
- Sauté Aromatics: Heat the olive oil in your pot over medium-high heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Brown the Chicken: Add the seasoned chicken to the pot and cook, stirring occasionally, until lightly browned on all sides. This doesn’t need to be fully cooked through, just seared.
- Add Rice and Broth: Stir in the rinsed rice and chicken broth. Make sure the rice is evenly distributed in the liquid.
- Season and Simmer: Sprinkle the ranch seasoning mix evenly over the chicken and rice. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked through and most of the liquid is absorbed.
- Stir in Cream Cheese and Peas: Remove the pot from the heat. Stir in the cubed cream cheese until it’s melted and creates a creamy sauce. Gently fold in the frozen peas.
- Rest and Serve: Let the dish sit, covered, for 5-10 minutes to allow the flavors to meld. Garnish with fresh parsley, if desired, and serve hot.
