Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Ranch Chicken and Rice
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 520
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 29 g
- Cholesterol
- 113 mg
- Sodium
- 1195 mg
This easy one-skillet meal is perfect for weeknight dinners and doesn’t skimp on the ranch flavor! Ranch seasoning is laced throughout the dish, flavoring both the chicken thighs and tender rice, while a touch of sour cream provides just the right level of creaminess and tang that you know and love about ranch dressing. A handful of chopped fresh dill and chives – classic ranch dressing herbs – finishes it all off.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 520
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 29 g
- Cholesterol
- 113 mg
- Sodium
- 1195 mg
Ingredients
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Directions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Toss the chicken with half of the ranch seasoning (1 tablespoon plus 1 1/2 teaspoons), 1/2 teaspoon salt and several grinds of pepper. Place the chicken flat-side down in the skillet and cook undisturbed until the chicken is golden brown on the bottom, 3 to 4 minutes. Turn the chicken and cook for 1 minute more (it will not be cooked through). Remove the chicken to a plate.
- Add the remaining 1 tablespoon oil to the skillet. Add the carrots and shallots and cook, stirring occasionally, until softened but not yet turning golden, about 4 minutes. Stir in the garlic, 1/4 teaspoon salt and several grinds of pepper and cook until the garlic starts to become aromatic, about 1 minute. Pour in the white wine, scraping up any browned bits from the bottom, and cook until reduced by half, about 2 minutes.
- Whisk together the chicken broth, sour cream and remaining ranch seasoning in a small bowl. Stir the spinach and rice into the skillet and cook until the spinach has just wilted, about 1 minute. Pour in the broth mixture, then make sure the rice and spinach are fully submerged in the liquid. Add the chicken thighs back to the pan flat-side up. Pour in any accumulated chicken juices as well. Bring the liquid to a boil; cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, about 15 minutes. Turn off the heat and let sit with the lid on to steam for 5 minutes. Remove the lid. Top with the chives and dill.
