One Pan Cheesy BBQ Ranch Chicken Skillet
The ultimate comfort food, One Pan Cheesy BBQ Ranch Chicken Skillet combines juicy chicken, tangy BBQ sauce, and creamy ranch dressing into a quick and easy weeknight meal. Bursting with flavor and made in just one pan, it’s a dish that will keep everyone coming back for more!
Equipment
- Blender
- Skillet
- Oven
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
Ingredients
- 1 tablespoon olive oil
- 4 chicken thighs
- salt and pepper to taste
- 1/4 cup BBQ sauce
- 1 15 ounce can corn drained and rinsed
- 1 15 ounce can black beans drained and rinsed
- 1/4 cup fresh cilantro chopped
- 1/4 cup ranch dressing
- 1 1/2 cups long grain white rice not instant rice
- 1 cup chicken broth
- 1 1/2 cups water
- salt and pepper to taste
- 1/2 cup Mexican blend cheese
- 2 roma tomatoes diced
- chopped cilantro green onion, and avocado for garnish
Instructions
- Preheat your oven to 350°F (175°C). This is important as you want the oven hot enough to cook the chicken through and melt the cheese perfectly.
- Heat the olive oil in a large, deep skillet over medium-high heat. You’ll want the oil to shimmer but not smoke. This means it’s ready for the chicken thighs.
- Season the chicken on both sides with salt and pepper to taste. This simple step ensures that every bite is flavorful.
- Place the seasoned chicken thighs skin-side down in the hot skillet. Cook each side for about 5 minutes, until golden brown. Brush some BBQ sauce on the tops while they cook for added flavor.
- After browning, transfer the chicken to a plate and set it aside. The skillet will have some delicious drippings that are essential for the flavor.
- Add the drained and rinsed corn and black beans to the empty skillet. Allow them to grill for 2 to 3 minutes, stirring occasionally. This step enhances their flavors.
- Stir in the chopped cilantro and ranch dressing until well combined. The ranch dressing will add a creamy texture that is simply divine.
- Pour in the rice and stir well to coat it in the ranch and oil mixture. This is what makes the rice flavorful and delicious.
- Add the chicken broth, water, and season with salt and pepper to taste. Stir to combine everything evenly.
- Carefully place the browned chicken back into the skillet. It should be nestled in the mixture and about halfway covered with liquid. Do not stir; just set the chicken right on top.
- Cover the skillet and transfer it to the preheated oven. Cook for about 30 minutes. This allows the chicken to cook through and the rice to absorb all the liquid.
- After 30 minutes, remove the skillet from the oven. Sprinkle the Mexican blend cheese and diced tomatoes on top. Return it to the oven for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Finally, garnish your One Pan Cheesy BBQ Ranch Chicken Skillet with additional chopped cilantro, green onion, and slices of avocado if desired. Enjoy this hearty, satisfying meal!
Notes
- Tip 1: I prefer to use skin on boneless thighs. You can use skinless if you prefer. If you use thighs with the bone, you will need to increase the cooking time.
- Tip 2: Make sure that your chicken is fully cooked through. It should be an even white color with no pink and it should register at 165°F with an instant read thermometer.