Description
A comforting one-pan meal featuring tender ranch-seasoned chicken baked with fluffy rice and broccoli, finished with creamy cheddar flavors.
Ingredients
- 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
- 2 cloves garlic, chopped
- 1 3/4 cups dry basmati rice
- 2 tablespoons salted butter
- 2 cups roughly chopped broccoli
- salt and pepper
- 2 cups water
Instructions
- Preheat the oven to 400°F.
- In a bowl, toss the chicken with the Greek yogurt, cheddar cheese, 1 tablespoon ranch seasoning, and chopped garlic until evenly coated.
- Add the rice and broccoli to a 9×13-inch baking dish. Pour in 2 cups of water and add the butter.
- Arrange the chicken over the rice and broccoli. Season with salt, pepper, and the remaining 1 tablespoon of ranch seasoning.
- Bake for 30 to 40 minutes, until the rice is fluffy and the chicken is cooked through.
- If the rice is still firm, add 1/3 cup of water and bake for an additional 10 minutes.
- Serve topped with fresh parsley or thyme if desired.
Notes
- Boneless chicken can be used for faster cooking time.
- Swap broccoli with other vegetables like green beans or zucchini.
- Homemade ranch seasoning can be used for better flavor control.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of water to keep the rice moist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
