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a skillet with bbq ranch chicken

One Pan Cheesy BBQ Ranch Chicken Skillet

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 566kcal
Author: Becky Hardin | The Cookie Rookie
ONE PAN BBQ RANCH CHICKEN SKILLET, the perfect easy recipe for families! Best weeknight meal packed with cheese, corn, beans, chicken, cilantro, RANCH, and bbq sauce.
Print Recipe

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!

Video

Notes

  • 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

Calories: 566kcal | Carbohydrates: 65g | Protein: 27g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 128mg | Sodium: 757mg | Potassium: 494mg | Fiber: 1g | Sugar: 7g | Vitamin A: 545IU | Vitamin C: 9.2mg | Calcium: 141mg | Iron: 1.8mg