One Pan Creamy Ranch Chicken and Rice

Serves 4 | Finish in 30 minutes

If the weather is cold outside, there's nothing like comfort food to help keep the chill away! This One Pan Creamy Ranch Chicken and Rice tastes just like it sounds...delicious!


  • 6–8 boneless Chicken Thighs
  • Kosher Salt and Freshly Ground Pepper
  • 1 c. Litehouse® Homestyle Ranch Dressing
  • 2 tbsp. Olive Oil
  • 3 Garlic Cloves, minced
  • 1 Onion, chopped
  • 2 c. Low-Sodium Chicken Stock
  • 2 c. Chopped Kale
  • 1 c. White Long-Grain Rice
  • 2 tbsp. Litehouse® Freeze Dried Parsley


  1. In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and marinate for 5 minutes. Remove chicken from marinade and pat dry with paper towels.
  2. In a large skillet over medium-high heat add 2 tablespoons olive oil and sear chicken skin-side down until golden, about 5 minutes. Transfer to a plate skin-side up; set aside.
  3. Drain skillet, reserving 1 tablespoon fat, and discard balance. Turn heat down to medium and cook garlic and onion for 2 minutes, until beginning to soften. Stir in stock, kale, rice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place chicken in rice mixture, skin-side up. Simmer until rice is tender, about 20 minutes.
  4. Stir in the parsley. Serve immediately.