One Pan Ranch Cheddar Chicken and Rice

 

6 chicken thighs or breasts, skin on or off

1/2 C. plain Greek yogurt

1/3 C. grated cheddar cheese

2 T. ranch seasoning (homemade blend in notes)

2 cloves garlic, chopped

1 3/4 C. dry basmati rice

2 T. salted butter

2 C. roughly chopped broccoli

salt and pepper

 

Preheat the oven to 400°F. In a bowl, toss the chicken with the Greek yogurt, cheddar cheese, 1 T. ranch seasoning, and chopped garlic. Add the rice and broccoli to a 9×13-inch baking dish. Pour in 2 C. of water and add the butter. Arrange the chicken over the rice and broccoli. Season with salt, pepper, and the remaining 1 T. of ranch seasoning. 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 C. of water and bake for 10 minutes more. Serve the chicken, rice, and broccoli topped with fresh parsley or thyme.

 

Ranch Seasoning

1 T. garlic powder

1 T. onion powder

1 T. dried parsley

2 tsp. dried dill

2 tsp. dried chives

1/2 tsp. smoked paprika

1/4 tsp. cayenne pepper

1 tsp. fine sea salt

1 tsp. black pepper

Mix all ingredients together