Description

This One Pan Ranch Cheddar Chicken and Rice is a comforting and easy-to-make meal perfect for busy weeknights. Tender chicken thighs or breasts are coated in creamy Greek yogurt, sharp cheddar cheese, and flavorful ranch seasoning, then baked on a bed of fluffy basmati rice and fresh broccoli for a complete one-dish dinner with minimal cleanup.

Ingredients

Scale

Chicken Mixture

6 chicken thighs or breasts, skin on or off
1/2 cup plain Greek yogurt
1/3 cup grated cheddar cheese
2 tablespoons ranch seasoning (see homemade blend in notes)
2 cloves garlic, chopped

Rice and Vegetables

1 3/4 cups dry basmati rice
2 tablespoons salted butter
2 cups roughly chopped broccoli
Salt and pepper, to taste
2 cups water

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the dish.
Prepare the chicken mixture: In a medium bowl, toss the chicken pieces with Greek yogurt, grated cheddar cheese, 1 tablespoon of ranch seasoning, and chopped garlic until evenly coated. This mixture will add flavor and moisture to the chicken during baking.
Assemble the dish: In a 9×13-inch baking dish, spread the dry basmati rice evenly. Scatter the roughly chopped broccoli over the rice. Pour in 2 cups of water and dot with 2 tablespoons of salted butter to keep the rice moist and flavorful.
Add the chicken and season: Arrange the yogurt-coated chicken pieces over the rice and broccoli. Sprinkle with salt, pepper, and the remaining 1 tablespoon of ranch seasoning to enhance the flavors.
Bake the dish: Place the baking dish in the preheated oven and bake for 30 to 40 minutes, until the rice is fluffy and the chicken is fully cooked (internal temperature should reach 165°F). If the rice is still firm at the end of baking, add an additional 1/3 cup of water, cover loosely, and bake for another 10 minutes to finish cooking the rice.
Serve and garnish: Once cooked, top the chicken, rice, and broccoli with freshly chopped parsley or thyme for a burst of color and freshness before serving.

Notes

For homemade ranch seasoning, mix 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried chives, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of paprika.
You can use either chicken thighs or breasts depending on preference; thighs yield a juicier result.
Make sure to check chicken’s internal temperature with a meat thermometer to ensure safety.
If you prefer crispier chicken skin, broil for the last 2-3 minutes after baking, watching carefully to avoid burning.
Substitute basmati rice with jasmine or long-grain white rice if desired, but cooking times may vary slightly.

Prep Time: 10 minutes
Cook Time: 40-50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: one pan chicken dinner, ranch chicken, cheddar chicken, baked chicken and rice, easy chicken recipes, healthy chicken dinners