A delicious and quick meal combining tender chicken, zesty buffalo sauce, and creamy ranch seasoning, all cooked together in one pan.
Ingredients
Scale:
4 boneless, skinless chicken thighs (about 1 lb)
1 cup long-grain white rice
2 cups chicken broth
1 cup buffalo sauce
1 tablespoon ranch seasoning mix
1 tablespoon olive oil
Salt and pepper to taste
1 cup shredded cheddar cheese
2 green onions, chopped
Fresh cilantro leaves, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper liberally on both sides.
Once the oil is hot, add the chicken thighs and sear them for about 3-4 minutes per side, until they are golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the rice and stir it in the remaining oil for about 1-2 minutes until slightly toasted.
Pour in the chicken broth, buffalo sauce, and ranch seasoning. Stir to combine and bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, ensuring the liquid covers the rice adequately.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
Remove the skillet from the oven. Sprinkle the shredded cheddar cheese over the top and return it to the oven for an additional 5 minutes.
Once done, let it rest for 5 minutes before serving. Garnish with chopped green onions and cilantro, if desired.
