One-Pot Ranch Chicken and Rice

All you need is one pot and less than ten ingredients to make an easy, flavorful dinner that also makes a great lunch the next day – that is, if there are any leftovers to savor!

Serves: 4Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cut into 1” pieces
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 1 packet (1 oz.) Ranch Mix
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 cup shredded Monterey jack cheese
  • 2 green onions, chopped


  • In large skillet (with tight fitting lid) over medium-high heat, heat oil.
  • Brown chicken on at least 2 sides; remove from pan.
  • Cook onion and pepper 2 to 4 minutes, until fragrant and onion is starting to turn translucent.
  • Return chicken to pan. Stir in ranch mix.
  • Add rice and broth. Bring to boil, cover and reduce heat to low. Cook 15 to 18 minutes, until rice is tender and chicken reaches an internal temperature of 165°F.
  • Stir in cheese and green onions.