Chicken Ranch Pilaf
Savor the homey comfort and bold flavors of Chicken Ranch Pilaf, a one-pan meal that's as simple as it is satisfying. This recipe combines tender, golden-seared chicken breasts with fluffy long-grain rice infused with the zesty tang of dry ranch seasoning. Cooked in a savory chicken broth and studded with sweet, vibrant peas, this dish is finished with a sprinkle of fresh parsley for a touch of brightness. Toasting the rice before simmering adds a subtle nutty depth, while the addition of garlic and onions ensures every bite delivers mouthwatering flavor. Perfect for a family dinner or an easy weeknight meal, this ranch-flavored chicken pilaf is ready in under an hour and pairs beautifully with a crisp green salad. If you’re searching for a wholesome, flavorful, and low-fuss chicken and rice recipe, this dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1.5 cups Long-grain white rice
- 3 cups Chicken broth
- 2 tablespoons Dry ranch seasoning mix
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown. Remove from the pan and set aside.
In the same pan, melt the butter. Add the diced onion and cook for 3-4 minutes, stirring, until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice to the pan and toast for 2-3 minutes, stirring frequently, until the rice is lightly golden.
Pour in the chicken broth and stir in the ranch seasoning mix. Return the chicken breasts to the pan, nestling them into the liquid.
Bring the mixture to a gentle simmer, reduce the heat to low, and cover the pan with a lid. Cook for 18-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Remove the chicken breasts from the pan and transfer to a cutting board. Let rest for 5 minutes before slicing into bite-sized pieces.
While the chicken rests, stir the frozen peas into the pilaf and let them warm through for 2-3 minutes in the residual heat. Fluff the rice with a fork.
Add the sliced chicken back into the pan and sprinkle with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
