u003cstrongu003eCan I make this ahead of time?u003c/strongu003e

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.

u003cstrongu003eCan I freeze this?u003c/strongu003e

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.

u003cstrongu003eCan I use a different type of cheese?u003c/strongu003e

Yes, you can try using other cheeses! Good options are cheddar, Monterey Jack, or even a mix of different cheeses.

u003cstrongu003eCan I add other vegetables?u003c/strongu003e

Yes! This recipe is very versatile. Add any vegetables you like, such as broccoli, bell peppers, mushrooms, or spinach.

u003cstrongu003eMy rice is still crunchy. What did I do wrong?u003c/strongu003e

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.

Ranch Chicken and Rice in One Easy Pot

Description

This One Pot Ranch Chicken and Rice is the ultimate weeknight dinner! Creamy, flavorful, and incredibly easy, it’s a family favorite. Everything cooks together in one pot for minimal cleanup. Get ready to add this to your regular rotation!

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))

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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.

Notes

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!: Resist the urge to lift the lid while the rice is simmering. This releases steam and can affect the cooking time and texture.

Cream Cheese Tip: Make sure your cream cheese is softened to room temperature for easier melting and 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.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American