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Close-up of Ranch Chicken and Rice with tender chicken, rice, and spinach in a pan.

The Ultimate Ranch Chicken and Rice Recipe

Bitty
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!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 475 kcal

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.
    Golden-brown chicken thighs searing in a pan, a key step in making Ranch Chicken and Rice.
  • 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.
    Overhead view of Ranch Chicken and Rice in a pan, showing chicken, rice, and spinach.
  • 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.
    Serving of Ranch Chicken and Rice with crispy chicken and fresh herbs on a light blue plate.

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.
Keyword Ranch Chicken and Rice