One Pan Ranch Cheddar Chicken and Rice.

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!