Creamy Ranch Chicken and Rice
Are you looking for a simple, tasty meal for dinner? This Creamy Ranch Chicken and Rice is perfect. It brings tender chicken, fluffy rice, and a creamy, tangy ranch sauce together. It’s a comforting meal that is easy to make.
Why Make This Recipe
This dish is a great choice for many reasons. It tastes like a fancy meal but is very easy to prepare. Everyone in the family will love the creamy, savory flavors. Most of this meal cooks in one pan, meaning less cleanup. You can also change it up with your favorite ingredients. Plus, it’s a warm, satisfying meal for any day.
How to Make Creamy Ranch Chicken and Rice
Making this dish is straightforward. You will cook the chicken first, then the rice in the same pan. After that, you will make the creamy ranch sauce and mix everything together. It’s an easy process that gives you a delicious result.
Ingredients of Creamy Ranch Chicken and Rice
- Chicken:
- Boneless, skinless chicken breasts or thighs, cut into small pieces
- Olive oil
- Salt and black pepper
- Garlic powder
- Onion powder
- Rice:
- Long-grain white rice (like Basmati or Jasmine)
- Chicken broth (use low sodium if you prefer)
- Creamy Ranch Sauce:
- Cream cheese, soft
- Milk (whole or 2%)
- Dry ranch seasoning mix (from a packet)
- Grated Parmesan cheese (optional, for more richness)
- Fresh chives or parsley, for garnish (optional)
- Optional Add-ins:
- Frozen peas, corn, or diced carrots
- Cooked mushrooms
- Diced bell peppers
Directions of Creamy Ranch Chicken and Rice
#### Prep Work: Get Ready to Cook
- Prepare the Chicken: Dry the chicken pieces with paper towels. Season them well with salt, pepper, garlic powder, and onion powder.
- Measure Ingredients: Measure out all your liquids and dry ingredients. This makes cooking easier.
#### Cooking the Creamy Ranch Chicken
- Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces. Cook them until they are golden brown and cooked through, about 5-7 minutes. Take the chicken out of the skillet and set it aside.
- Cook Aromatics (Optional): If you are using onions or bell peppers, add them to the skillet. Cook until soft, about 3-5 minutes.
#### Building the Creamy Ranch Rice
- Toast the Rice: Add the dry rice to the same skillet (do not wash it). Stir for 1-2 minutes until it looks a bit clear and smells good.
- Add Broth: Pour in the chicken broth. Bring it to a boil. Turn the heat down to low, cover the pan, and let it cook for 15-20 minutes. The rice should be tender and the liquid absorbed.
- Note: Do not lift the lid too often so the rice cooks properly.
#### Creating the Ranch Creaminess
- Mix Sauce Ingredients: While the rice cooks, in a small bowl, whisk the soft cream cheese, milk, and dry ranch seasoning until smooth.
- Add Chicken and Sauce: When the rice is cooked, put the cooked chicken back into the skillet. Pour the creamy ranch sauce over the chicken and rice.
- Stir Gently: Stir everything gently until it is mixed well and heated through. If using frozen vegetables, add them now and cook until tender.
- Finish and Serve: Taste and add more seasoning if needed. Garnish with fresh chives or parsley, if you like.
How to Serve Creamy Ranch Chicken and Rice
You can serve this dish by itself. For a complete meal, try it with:
- A Simple Green Salad: A light salad with a vinaigrette dressing adds a fresh taste.
- Steamed or Roasted Vegetables: Asparagus, green beans, or broccoli are great healthy sides.
- Crusty Bread: Good for soaking up the delicious creamy sauce.
- Garlic Bread: A classic comfort food match!
How to Store Creamy Ranch Chicken and Rice
This dish is great for leftovers. Store any extra Creamy Ranch Chicken and Rice in a sealed container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stovetop. You can add a little milk or chicken broth to keep it creamy.
Tips to Make Creamy Ranch Chicken and Rice
- Do Not Overcook the Chicken: Cook the chicken until it is just done. This keeps it tender and juicy.
- Use Good Ranch Seasoning: The quality of your ranch mix makes a big difference in taste.
- Adjust Creaminess: If you want a thinner sauce, add a splash more milk or broth. For a thicker sauce, cook it uncovered for a few more minutes.
- Soften Cream Cheese Correctly: This helps the sauce stay smooth. If the cream cheese is too cold, microwave it for 10-second bursts until it is soft.
- Let the Dish Rest: Let the Creamy Ranch Chicken and Rice sit for a few minutes off the heat before serving. This lets the flavors mix together.
Variation
- Cheesy Ranch: Add some shredded cheddar or Monterey Jack cheese when you add the cream cheese for extra cheesy goodness.
- Vegetable Boost: Add spinach, kale, or chopped broccoli flowers for more nutrients and color.
FAQs
Q1: Can I make this Creamy Ranch Chicken and Rice ahead of time?
A1: Yes! This Creamy Ranch Chicken and Rice reheats well. Keep leftovers in a sealed container in the refrigerator for up to 3-4 days. Reheat gently on the stove with a little milk or chicken broth to keep its creamy texture.
Q2: What kind of chicken is best for Creamy Ranch Chicken and Rice?
A2: Boneless, skinless chicken breasts or thighs both work well. Chicken thighs stay more moist, but chicken breasts are leaner and cook fast. Use what you prefer!
Q3: Can I use brown rice instead of white rice for Creamy Ranch Chicken and Rice?
A3: If you use brown rice, the cooking time will be longer and it will need more liquid. You can adjust the recipe by adding more chicken broth and cooking it longer. You can also cook the brown rice separately and then mix it in with the chicken and sauce.
Classic Creamy Ranch Chicken and Rice
Equipment
- Large skillet or Dutch oven
- Paper towels
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 cup long-grain white rice e.g., Basmati or Jasmine
- 2 cups low-sodium chicken broth
- 4 oz cream cheese softened
- 0.5 cup milk whole or 2%
- 1 packet dry ranch seasoning mix 1 oz
- 0.25 cup grated Parmesan cheese optional
- 2 tbsp fresh chives chopped (for garnish, optional)
- 0.5 cup frozen peas optional add-in
Instructions
Cooking Steps
- Pat chicken pieces dry with paper towels and season with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet or Dutch oven, cook the seasoned chicken until golden brown and cooked through, then remove and set aside.
- Add dry rice to the same skillet and stir for 1-2 minutes until it becomes slightly translucent and fragrant.
- Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- While the rice cooks, whisk together softened cream cheese, milk, and dry ranch seasoning in a small bowl until smooth; stir in grated Parmesan cheese if using.
- Once rice is cooked, return the cooked chicken to the skillet and pour the creamy ranch sauce over the chicken and rice.
- Gently stir everything together until well combined and heated through; if using frozen peas, add them now and cook until tender, about 2-3 minutes.
- Taste and adjust seasoning if needed, then garnish with fresh chives if desired and serve immediately.