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One Pan Ranch Cheddar Chicken and Rice is about to become your new go-to dinner. Chicken breasts or thighs are coated in homemade ranch seasoning, then baked alongside basmati rice and broccoli for an easy, flavor-packed meal. Everything cooks together in one pan, so there’s no need to make the rice separately. Just mix, bake, serve, and enjoy—you’re going to love this one.
I’ve said it before, and I’ll say it again: chicken and rice is the ultimate comfort food. Growing up, my dad made baked chicken with rice at least twice a week—some nights even back-to-back.
To this day, he still has a handful of dishes he makes on repeat whenever I’m not around. Always his crispy tacos on Friday nights, his pasta dish, grilled steak, the occasional potato skins, and of course… chicken and rice.
They’re simple dinners, but honestly some of my favorites. He’d never say it, but he’s a great cook—and he makes an amazing broccoli cheddar pasta salad too.
When life gets busy and I’m craving his homemade comfort food, I almost always turn to chicken and rice. Sometimes I keep it classic with seasoned salt, roasted broccoli, and steamed rice. But other times, I love throwing everything into one pan with extra seasoning and vegetables—almost like a cozy casserole.
A few weeks ago, I made a cheddar ranch chicken and rice bake, and since then I’ve been making it nonstop. I even shared the recipe with my dad, and they’ve been making it while I’m traveling… which is honestly so cute.
Let’s get into the details
Ingredients
- chicken thighs or breasts
- plain Greek yogurt
- cheddar cheese
- ranch seasoning
- garlic
- dry basmati rice
- salted butter
- broccoli
Kitchen Supplies
Not much is needed here. Just a baking dish, about the size of a rectangular Pyrex pan, a cutting board, a knife, and a few simple kitchen basics. No fancy tools—just how my dad cooks.
The Steps
Step 1: Start with the chicken
The Greek yogurt and homemade ranch seasoning blend make all the difference. Toss the chicken with cheddar cheese, yogurt, ranch seasoning, and garlic until well coated.
I like to do this in a bowl first before adding it to the rice.
Step 2: Prepare the rice
Grab a baking dish, something around a 9×13-inch pan. Add the dry rice—I love using basmati—then scatter in the broccoli. Pour the water over top and add a couple of salted pats of butter.
Place the chicken directly over the rice, then bake. I don’t even cover the pan. It cooks up beautifully in about 30 to 40 minutes, though the timing will depend on the size of your chicken and your baking dish.
As the chicken roasts, the juices drip down into the rice, creating the most flavorful, chicken-infused rice. It’s so delicious—and one of my mom’s favorite bakes.
The best part is the chicken doesn’t dry out since it’s roasting over a bit of water. As the water cooks into the rice, the chicken slowly roasts, turning perfectly tender with just the right crisp.
If you want a yummy bread on the side, bake some 5 ingredient beer bread to really complete this Gerard family staple. Maybe add a simple salad for some color—and a little extra fiber too!
A comfort meal at its best!
Looking for other casserole-type dinners? Here are some favorites:
One Skillet Louisiana Style Chicken and Rice
Broccoli Cheddar Chicken and Rice Casserole
Cheesy Zucchini Chicken and Rice Bake
Slow Cooker Herbed Chicken and Rice Pilaf
Spicy Sesame Chicken and Ginger Rice
Lastly, if you make this One Pan Ranch Cheddar Chicken and Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pan Ranch Cheddar Chicken and Rice
Servings: 6
Calories Per Serving: 420 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 chicken thighs or breasts, skin on or off
- 1/2 cup plain Greek yogurt
- 1/3 cup grated cheddar cheese
- 2 tablespoons ranch seasoning (homemade blend in notes)
- 2 cloves garlic, chopped
- 1 3/4 cups dry basmati rice
- 2 tablespoons salted butter
- 2 cups roughly chopped broccoli
- salt and pepper
Instructions
- 1. Preheat the oven to 400°F.2. In a bowl, toss the chicken with the Greek yogurt, cheddar cheese, 1 tablespoon ranch seasoning, and chopped garlic.3. Add the rice and broccoli to a 9x13-inch baking dish. Pour in 2 cups of water and add the butter. Arrange the chicken over the rice and broccoli. Season with salt, pepper, and the remaining 1 tablespoon of ranch seasoning.4. Bake for 30 to 40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is still firm, add 1/3 cup of water and bake for 10 minutes more.5. Serve the chicken, rice, and broccoli topped with fresh parsley or thyme.
Notes
Ranch Seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried parsley
2 teaspoons dried dill
2 teaspoons dried chives
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon fine sea salt
1 teaspoon black pepper Mix all ingredients together
1 tablespoon onion powder
1 tablespoon dried parsley
2 teaspoons dried dill
2 teaspoons dried chives
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon fine sea salt
1 teaspoon black pepper Mix all ingredients together
This post was originally published on April 6, 2026
Just made this and my family loved it! I followed the directions to a T but did add a little extra shredded cheese. Easy and delish. Adding this to our dinner repertoire.
Hey Melissa,
Awesome! Love to hear this recipe turned out well for you, thanks for making it!
Have a great week ahead!
How did you get the chicken to look a little charred on top?
Hi Kiley,
You can pop the broiler on at the end if you want a crispy/golden crust on your chicken.
I hope you love this recipe! Have a great Monday!
Do you have any suggestions on making this in a slow cooker? This sounds delicious but I would love to be able to set it to cook for a couple of hours unattended.
Hi Brandy! I am so sorry I haven’t tried this one in a slow cooker before! xT
Do you think this recipe could be made with chicken breast? Any adjustment with the timing?
Hi Megan,
You bet, the recipe calls for chicken breasts or thighs, so you can use either one.
I hope you love this dish, let me know if you give it a try!
Do you need to cover the chicken?
Hi Sarah,
No need to cover the dish:)
Please let me know if you have any other questions!
Can you use jasmine rice instead of basmati rice in this dish?
Hi Karen,
Of course, both will work nicely for you. Let me know if you give this dish a try, I hope you love it!
Are these breast or thighs boneless or with bones ???
Hi Angela,
I like to use a combo of breasts and thighs, you can use what you like, but I would recommend boneless.
Please let me know if I can help in any other way!
Hi! Wanting to make this recipe for dinner tonight but are you cooking it in the oven covered or uncovered? Thanks!
Hi Rika,
You can leave the dish uncovered in the oven. I hope you love this recipe!
Excited to try this! I noticed that it has your old countertops above, is this an old recipe or a new recipe? I’ll let you know how it turns out.
Thanks so much, Marie!! This is a new recipe:) Let me know how it turns out for you!
It looks like your broccoli is pretty well done in the photos. What time would you suggest adding it if I want mine to be a bit more crisp?
Hi Katie,
I would just add your broccoli during the last 15 minutes of cooking. Please let me know if you give this dish a try, I hope you love it!
This sounds good! I’m a little confused on how you’ve been making this nonstop when you’ve been in Austin for your cookbook photo shoot? Or have you been making it for the crew there? Yum!!
Thanks so much, Carol! I made this back in Colorado:) Have a great day!
Would I have to change anything to use brown rice?
Hi Anastacia,
Yes, I would no a longer cook time, try 45-60 minutes.
Please let me know if you have any other questions!
Would you suggest a different vegetable to use besides broccoli, please?
Hey Debra,
Sure, zucchini or asparagus would both be great options here. Let me know if you give this dish a try!
Could you use ranch dressing instead of seasoning?
Hi Bria,
I have not personally tried that, you could certainly give it a go if you wanted. I think the seasonings and the way the recipe is written is your best bet:)
Can you use chicken broth instead of water?
I make the “no peek chicken” which is similar
Hey Jill,
Totally, chicken broth is a great option as well. Please let me know if you have any other questions!
Have a great Monday!
Bone in or boneless?
Hi Mary,
I like to use boneless chicken for this dish. Please let me know if you have any other questions!
Have a great week!