Bacon Ranch Chicken And Rice Bake

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 60 min · Chicken · gluten-free, high-protein

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Ingredients

• 1 lb boneless skinless chicken thighs
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 3 slices thick-cut bacon
• 1 cup shredded sharp cheddar
• 1/4 cup ranch dressing
• 1/4 lb broccoli florets
• 1 small yellow onion
• 1 tsp each garlic powder and black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 375°F. Cook the bacon in a large ovenproof skillet over medium until crisp, then drain on paper towels and crumble.
2. Brown the seasoned chicken thighs in the bacon fat, about 3 minutes per side, until the surface is golden; move them to a plate.
3. Soften the onion in the same fat for 3 minutes, then stir in the rice and toast until the grains turn chalky white, 2 minutes.
4. Pour in the broth and ranch dressing, scrape the pan clean, and bring to a full simmer.
5. Nestle the chicken back on top, cover tightly with foil, and bake 30 minutes.
6. Uncover, scatter the broccoli over the rice, and bake 10 minutes more until the rice is tender and the liquid is absorbed.
7. Top with the cheddar and bacon and return to the oven until the cheese melts, about 5 minutes; the chicken should read 175°F.
8. Let it stand 5 minutes, then fluff the rice at the edges before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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