One Pan Ranch Chicken and Rice
Recipe type: Main
Yields: 4
A simple recipe that can be made using just one pan, making clean up a breeze.
  • 8 chicken thighs
  • 1 teaspoon cayenne pepper
  • salt & pepper
  • 1 cup ranch dressing
  • ¼ cup oil
  • 3 cloves garlic, minced
  • 1 medium onion, sliced
  • 4 cups chicken stock
  • 2 cups instant rice
  • 4 ounces spinach
  1. Season chicken with cayenne, salt, pepper and ranch dressing. Refrigerate for 2-4 hours.
  2. In a dutch oven or oven safe pan with lid, heat oil over medium heat. Brown the chicken on both sides. Remove chicken and discard oil, reserving 1 tablespoon.
  3. Saute the garlic and onion in the reserved oil until the onions are translucent.
  4. Add chicken stock, rice and chicken to the pan and cover.
  5. Bake for 25 minutes at 350°F.
  6. Add spinach, cover and bake an additional 10-15 minutes.
  7. Remove chicken from the pan and stir the spinach into the rice.
Recipe by Fluster Buster at