Ranch Chicken Rice Bake
Indulge in the comforting flavors of this Ranch Chicken Rice Bake, a one-dish dinner that combines juicy, seasoned chicken breasts with creamy, ranch-infused rice for an unbeatable meal. Perfectly seasoned with garlic powder, a packet of ranch seasoning mix, and topped with melted cheddar cheese, this casserole is bursting with bold flavors. The base of long-grain white rice comes together effortlessly with chicken broth, cream of chicken soup, and sour cream, creating a luscious, satisfying texture. After a quick sear, the chicken finishes baking alongside the rice, ensuring maximum flavor and ease of preparation. Ready in just an hour, this dish is ideal for busy weeknights or family gatherings. Sprinkle fresh parsley before serving for a vibrant finishing touch that complements the rich, cheesy goodness. Easy, comforting, and utterly delicious—this Ranch Chicken Rice Bake is sure to become your new go-to recipe!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 packet ranch seasoning mix
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can cream of chicken soup
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Heat olive oil in a skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden brown. Set aside (the chicken will finish cooking in the oven).
In a large mixing bowl, combine ranch seasoning mix, uncooked rice, chicken broth, cream of chicken soup, and sour cream. Stir until well mixed.
Pour the rice mixture into the prepared baking dish and spread it out evenly.
Place the seared chicken breasts on top of the rice mixture.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
Return the dish to the oven (uncovered) and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 7007 mg | 305% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 20.0 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1289 mg | 99% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 890 mg | 19% | |
*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.
