This cheesy BBQ ranch chicken skillet is all cooked in one pan for the perfect easy recipe for families! A delicious weeknight meal that’s packed with cheese, corn, beans, chicken, cilantro, ranch and BBQ sauce. This is one tasty dish!
BBQ Ranch Chicken Skillet
Is there anything better than one pot meals? Super simple, shockingly delicious, and virtually zero cleanup. Makes cooking so worth it! All of the best parts, none of the worst parts. I love the way the flavors all blend together to create something beyond your typical dinner. Just perfection!
I have always loved the flavors in this One Pot BBQ Ranch Chicken Skillet. If I order chicken tenders, you better believe I’m dipping them in ranch AND bbq sauce. They just play off one another so well and help to make this one pan meal extra cozy. Match made in heaven!
Be sure to try my One Pan Cheesy Bacon Crusted Chicken and One Pan Cheese Ravioli too!
Why You’ll Love this Recipe:
- FAMILY FRIENDLY: Hearty and filling, this is a delicious dinner that the whole family will love, even your picky eaters!
- EVERYDAY INGREDIENTS: Made with basic pantry staples, you’ll likely have most things to hand already to make this recipe.
- EASY: There’s nothing complicated about this recipe! It comes together easily and tastes amazing!
If you are looking to mix up your weeknight dinners, this is one delicious way to do it! Trust me, you’ll be making this recipe more than once!
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How to make cheesy BBQ ranch chicken skillet
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- Season the chicken, brown on both sides and brush with BBQ sauce. Set aside.
- Cook the beans and corn in the skillet and stir in the cilantro and ranch.
- Add the rice and broth to the skillet.
- Place the chicken on top.
- Cover and cook in the oven.
- Add cheese and tomatoes and return to the oven to melt.
- Serve!
Frequently Asked Questions
I prefer to make this with thighs, but you can certainly use breasts if you have them to hand. Reduce the cooking time by 5 to 10 minutes so that you don’t overcook them.
The beauty of this recipe is that it is a full meal all made in one skillet. It’s got protein, carbs and veggies so it’s really all you need!
This is best served right out of the oven so that the chicken is nice and juicy, but if you have leftovers they will keep well, covered in the fridge, for 3 to 4 days. You can reheat it in the oven at 360F for 15 minutes to warm through. You may want to add a little water or stock to the dish so that it doesn’t dry out.
Sure! Be sure to defrost it first though or it won’t cook through fully.
This BBQ ranch chicken has been on my menu several times over the last few weeks! Simple and easy to prep with hands off cooking, it really is a no brainer!
Tips!
- For best results, make this recipe in an ovenproof 12 inch skillet with a lid.
- 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.
- Make sure that your chicken is fully cooked through. It should be an even white color with no pink and it should register at 165F with an instant read thermometer.
This BBQ ranch chicken is crazy delicious! So simple but so tasty, and I love that even the cleanup is a breeze!
If you love one pot meals as much as I do, then this One Pot Cheesy BBQ Ranch Chicken Skillet is the perfect dinner! MAKE IT TONIGHT!
More Chicken Dinner Recipes
- Crockpot Chicken Tortilla Soup
- Air Fryer Chicken Breast
- Chicken Alfredo Lasagna Roll Ups
- Chicken Fried Steak with Gravy
- Stovetop Chicken and Rice
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
One Pan Cheesy BBQ Ranch Chicken Skillet
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Ingredients
- 1 tablespoon olive oil
- 4 chicken thighs
- salt and pepper to taste
- 1/4 cup BBQ sauce
- 1 15 ounce can of corn, drained and rinsed
- 1 15 ounce can of 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 oven to 350F
- Heat oil in a large (12 inch) and deep skillet over medium high heat.
- Season chicken on each side with salt and pepper to taste.
- Place chicken skin side down in the skillet and cook each side for 5 minutes. Brush each side with bbq sauce while the other side cooks. Place chicken on a plate and set aside.
- Add corn and beans to the empty skillet (leaving the leftover oil in the skillet is fine) and allow to grill for 2-3 minutes. Stir in the cilantro and ranch and stir to combine.
- Pour in the rice and stir to allow the rice to be coated in the ranch/oil mixture. Add the broth, water, and salt and pepper to taste. Stir to combine. Place chicken back into the skillet as shown above. They will be about half way covered in the liquid. No need to stir, just set them right on top.
- Cover and cook for 30 minutes.
- Remove from the oven and sprinkle with the cheese and tomatoes. Return to the oven for 5-10 more minutes or until cheese is fully melted and chicken is cooked through.
- Garnish with more cilantro, green onion, and avocado if desired. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
- Make sure that your chicken is fully cooked through. It should be an even white color with no pink and it should register at 165F with an instant read thermometer.
Nutrition Information
Very delicious and easy the make recipe. Did I mention, affordable and best part is only one pan the clean up. We’ll be having this for dinner, again.
I’m so glad you loved it!
Looking forward to some different and delicious recipes
Love everything about this, and so easy to make!
I agree with the first commenter who said “After #6 it gets confusing”. You don’t say at what point to put the ‘skillet’ in the oven. The last ingredient is also missing. It just says “1/4. “. It doesn’t say of what. May I respectfully ask that you state it should be an oven-proof skillet with a lid in your notes and that you answer the above two questions? This sounds like an awesome recipe but I am not a good enough cook to figure these things out without clarification.
Thank you!
My daughter will only eat broccoli with this dressing…this may be a great way to get her to eat chicken more often too.
This should have an appearance in my house soon! Will surely be a big hit!! Love your photos! ;)
I didn’t know they have so many different flavors. What a great chicken skillet idea! I’m always looking for new inspirations!!
Suddenly my lunch is looking pretty sad right now compared to this!!! This looks awesome and cilantro ranch!!!!
My lunch is currently heating up right now and this is making my stomach growl! haha This looks wonderful!
I need this in my life!!