One Pan Ranch Cheddar Chicken and Rice

One Pan Ranch Cheddar Chicken and Rice is about to become your new go-to dinner.

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.

Ingredients

chicken thighs or breasts
plain Greek yogurt
cheddar cheese
ranch seasoning
garlic
dry basmati rice
salted butter
broccoli

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.

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!

Looking for other casserole-type dinners? Here are some favorites:

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.