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
Scale
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.
