Cozy, creamy, and made in one pan. This ranch cheddar chicken and rice is the easiest dinner you’ll make all week!
Prep time: PT20M
Cook time: PT30M
Total time: PT50M
Rating
2.95 stars (40 reviews)
Keywords
chicken and rice, one pan, under 1 hour
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 ((homemade blend in notes))
2 cloves garlic, chopped
1 3/4 cups dry basmati rice
2 tablespoons salted butter
2 cups roughly chopped broccoli
salt and pepper
Categories
Main Course
Cuisine
American
Steps
1. Preheat the oven to 400°F.2. In a bowl, toss the chicken with the Greek yogurt, cheddar cheese, 1 tablespoon ranch seasoning, and chopped garlic.3. Add the rice and broccoli to a 9x13-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.4. 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 10 minutes more.5. Serve the chicken, rice, and broccoli topped with fresh parsley or thyme.
Nutitrion
Serving Size: 1 serving
Calories: 420 kcal
Reviews
Bri Burns on 2026-08-16 (1 stars): I RIDE for hbh recipes, I rarely make a bad one. this one I do not ride for.
Emily on 2026-08-10 (2 stars): I wish I had read the comments before cooking this. This recipe is not up to par with the deliciousness of all the other recipes I’ve made here. Won’t be making this again.
Jennifer L. on 2026-07-14 (4 stars): Instead of yogurt, I pureed cottage cheese and smothered the chicken with that. Instead of water, I added low sodium chicken broth for more flavor in the rice. Over all, easy simple dinner, the way I made it was very flavorful, but I don't see us coming back to this. Thank you for sharing with us though.
lana on 2026-06-04 (5 stars): Y'all, I took the comments into consideration and made this last night. It turned out really well!
Since I was concerned about the chicken drying out, I sliced the thicker chicken breasts in half and added an extra 1/4 cup of yogurt. Once my oven reached 400°F, I lowered the temperature to 365°F before baking.
The dish came out beautifully—moist, flavorful, and perfectly cooked. One other thing to note: I don't think the recipe calls for quite enough water, so I doubled the amount, and it worked great.
Happy baking!
Michelle Viera on 2026-05-04 (5 stars): Made this and leftovers were even better. How can I make this ahead of time. Would I cook all the way and just reheat? Thank you so much for such an amazing recipe!
Janice Fullerton on 2026-05-04 (2 stars): Followed the recipe exactly but the chicken was kind of bland. The rice was still too firm and the broccoli was harder than expected….not sure why this didnt turn out…..
Kate on 2026-04-28 (2 stars): I was really excited to finally jump on the trend of one pan meals. Unfortunately, the recipe didn't work out for me. Based on the previous reviews I decided to add chicken stock to make the rice flavorful, and covered for 35 minutes to baked. The rice was done long before the chicken. I added more water to the rice as the recipe indicated and cooked uncovered to see if that would help the chicken along. The broccoli and rice went soggy and I ended up removing the chicken and finishing it in my air fryer. Despite the recipe not working as per the instructions my family still enjoyed the flavorful chicken.
Amanda on 2026-04-25 (2 stars): I should know better than to trust one pot rice meals but gosh darn it, it looked too good so I wanted to try it. Unfortunately rice took so very long to cook that even trying to pull the chicken early, it ended up overcooking and being tough. The chicken itself didn't have much flavor either, only the rice, and even that was very subtle. Bummer!
