If you’re craving a comforting dish that combines smoky BBQ flavors with creamy ranch and ooey-gooey cheese, you’re in for a treat. This One Pan Cheesy BBQ Ranch Chicken Skillet Recipe is the perfect weeknight winner that brings together juicy chicken thighs, vibrant veggies, and tender rice all cooked in a single skillet. It’s so simple, satisfying, and packed with bold flavors that will have everyone asking for seconds. Plus, it’s a fantastic one-pan meal that makes cleanup just as easy as cooking!
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that each bring their own magic to the skillet. From the tender chicken thighs to the zesty ranch dressing, every element contributes to a perfect balance of taste, texture, and color.
- 1 tablespoon olive oil: For a delicious sear on the chicken and to keep the dish from sticking.
- 4 chicken thighs: Bone-in or boneless, they remain juicy and flavorful after baking.
- Salt and pepper to taste: Essential for seasoning and enhancing natural flavors.
- 1/4 cup BBQ sauce: Brings that smoky sweetness that’s the heart of the dish.
- 1 15-ounce can of corn, drained and rinsed: Adds a subtle sweetness and bright pops of color.
- 1 15-ounce can of black beans, drained and rinsed: Adds hearty texture and protein.
- 1/4 cup fresh cilantro, chopped: Brings freshness and vibrant green color.
- 1/4 cup ranch dressing: Creamy tang that perfectly balances the BBQ sauce.
- 1 1/2 cups long grain white rice (not instant): The tender base that soaks up all the delicious juices.
- 1 cup chicken broth: Adds savory depth and moisture as the rice cooks.
- 1 1/2 cups water: Helps cook the rice to fluffy perfection.
- Salt and pepper to taste: To season the rice and beans mixture adequately.
- 1/2 cup Mexican blend cheese: A melty, cheesy topping that takes this skillet over the top.
- 2 roma tomatoes, diced: Freshness and a juicy burst with every bite.
- Chopped cilantro, green onion, and avocado for garnish: Final touches that elevate both flavor and presentation.
How to Make One Pan Cheesy BBQ Ranch Chicken Skillet Recipe
Step 1: Preheat and Prepare Your Skillet
Start by heating your oven to 350°F so it’s ready when you need it. Grab a large, deep 12-inch skillet — this is your magic pan for the whole recipe, meaning fewer dishes and more time to enjoy the cooking.
Step 2: Sear the Chicken to Lock in Juices
Heat the olive oil over medium-high heat, and season the chicken thighs generously with salt and pepper. Place them skin side down in the hot skillet and cook for about five minutes per side. As each side cooks, brush on the BBQ sauce to infuse that smoky-sweet flavor right into the meat. Once browned and delicious, set the chicken aside on a plate.
Step 3: Build the Flavor Base with Veggies and Ranch
In the same skillet, toss in the drained corn and black beans, keeping all those tasty chicken juices and oil in the pan. Let them grill for 2 to 3 minutes to develop a bit of char and sweetness. Stir in chopped cilantro and ranch dressing to create a creamy, herby mixture that’s the perfect base for the rice.
Step 4: Add Rice and Liquids
Pour the rice into the skillet and stir well, making sure every grain is coated with that flavorful ranch and oil blend. Then add the chicken broth, water, and season with salt and pepper. Stir everything together, allowing the rice to bath in the savory liquids.
Step 5: Return Chicken and Bake
Place the chicken thighs back into the skillet, nestling them into the rice so they’re partially submerged in the liquid. No stirring needed here — just cover the skillet and pop it into your preheated oven. Bake for 30 minutes, letting the rice perfectly absorb the broth and the chicken finish cooking.
Step 6: Melt the Cheese and Add Fresh Tomato
After baking, pull the skillet out and sprinkle the Mexican blend cheese and diced roma tomatoes over the top. Return it to the oven for another 5 to 10 minutes until the cheese is melted and bubbly and the chicken is cooked through completely.
Step 7: Garnish and Enjoy
Finish your masterpiece by topping with extra cilantro, sliced green onions, and creamy avocado slices for added texture and flavor. Dive in immediately — this warm, cheesy skillet is comfort food at its finest.
How to Serve One Pan Cheesy BBQ Ranch Chicken Skillet Recipe
Garnishes
A sprinkle of fresh cilantro, bright green onions, and creamy avocado not only adds beautiful color but also layers extra flavor and texture. The contrast between the warm cheesy skillet and cool, fresh garnishes is truly next-level delicious.
Side Dishes
This skillet is hearty enough to be a complete meal on its own, but if you want to add some variety, a crisp green salad or garlic roasted vegetables will complement the rich flavors wonderfully without overpowering the dish.
Creative Ways to Present
For a casual dinner, serve it directly from the skillet right at the table — it’s inviting and makes for easy cleanup. For a more festive touch, spoon portions into warm tortillas along with extra avocado and a squeeze of lime for DIY tacos packed with cheesy BBQ ranch goodness.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover One Pan Cheesy BBQ Ranch Chicken Skillet Recipe into an airtight container and refrigerate. It will stay fresh for up to 3 days, making it an ideal option for quick lunches or dinners later in the week.
Freezing
You can freeze leftovers in freezer-safe containers for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating to maintain the best texture of the chicken and rice.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave until warmed through. Adding a splash of water or chicken broth can help prevent the rice from drying out while reheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but because they are leaner, be careful not to overcook them to keep the meat tender and juicy. You might want to reduce baking time slightly.
Is it okay to use instant rice in this skillet?
This recipe calls for long grain white rice because it holds up better during the baking process and absorbs flavors beautifully. Instant rice tends to get mushy and may not deliver the same results.
Can I make this recipe dairy-free?
Yes! Simply skip the Mexican cheese topping or use a dairy-free cheese alternative. The dish will still be full of flavor and comforting without the cheese.
What kind of BBQ sauce works best?
Use your favorite BBQ sauce, whether that’s sweet, smoky, or spicy. The sauce flavor will shine through so picking one you love is key to making this recipe your own.
Can this recipe be cooked entirely on the stovetop?
While you could try cooking it all on the stove, baking in the oven ensures the rice cooks evenly and the chicken finishes perfectly. The oven really helps flavors meld and the cheese melt just right.
Final Thoughts
This One Pan Cheesy BBQ Ranch Chicken Skillet Recipe has quickly become one of my absolute favorite go-to meals when I want something delicious, fuss-free, and satisfying. The combination of tender chicken, cheesy goodness, and zesty ranch with BBQ flavor is simply irresistible. I can’t wait for you to give it a try and make it a staple in your own kitchen — it’s sure to bring smiles to the dinner table every time!
Print
One Pan Cheesy BBQ Ranch Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This One Pan Cheesy BBQ Ranch Chicken Skillet is a delicious and convenient meal combining tender chicken thighs with savory BBQ sauce, creamy ranch, fresh veggies, and cheesy rice all cooked together in one skillet. It’s perfect for a hearty dinner with minimal cleanup.
Ingredients
Chicken and Marinade
- 1 tablespoon olive oil
- 4 chicken thighs
- Salt and pepper to taste
- 1/4 cup BBQ sauce
Vegetables and Other Ingredients
- 1 15 ounce can of corn, drained and rinsed
- 1 15 ounce can of black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup ranch dressing
- 2 roma tomatoes, diced
- Chopped cilantro, green onion, and avocado for garnish
Rice Mixture
- 1 1/2 cups long grain white rice (not instant rice)
- 1 cup chicken broth
- 1 1/2 cups water
- Salt and pepper to taste
- 1/2 cup Mexican blend cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for the finishing bake of the chicken and rice skillet.
- Heat Skillet: Place a large 12-inch deep skillet over medium-high heat and add olive oil to warm it up for searing the chicken.
- Season Chicken: Season both sides of the chicken thighs generously with salt and pepper for enhanced flavor.
- Sear Chicken: Place chicken skin side down in the hot skillet and cook for 5 minutes on each side. While cooking each side, brush BBQ sauce onto the chicken. Once cooked on both sides, remove and set aside on a plate.
- Cook Veggies: Add drained corn and black beans to the same skillet with leftover oil and grill for 2-3 minutes. Stir in chopped cilantro and ranch dressing until well combined.
- Add Rice and Liquids: Stir the rice into the veggie mixture, coating the grains with the ranch and oil. Add chicken broth, water, salt, and pepper. Stir gently to combine and create the cooking base.
- Return Chicken: Nestle the chicken thighs back on top of the rice; they should be partially submerged. Do not stir after placing the chicken.
- Bake Covered: Cover the skillet and bake in the oven for 30 minutes to cook the rice and finish the chicken.
- Add Cheese and Tomatoes: Remove skillet from the oven and sprinkle the Mexican blend cheese and diced roma tomatoes over the top. Return to the oven for an additional 5-10 minutes until cheese is melted and chicken is fully cooked.
- Garnish and Serve: Garnish with additional chopped cilantro, green onion, and avocado if desired. Serve warm and enjoy your flavorful one-pan meal!
Notes
- Use bone-in, skin-on chicken thighs for juicier, more flavorful results.
- If you prefer spicy, add a pinch of chili powder or cayenne to the seasoning.
- Make sure to cover the skillet tightly to ensure the rice cooks evenly in the oven.
- Leftovers store well in the refrigerator for up to 3 days.
- For a lower calorie version, use reduced-fat ranch dressing and less cheese.
