One Pan Cheesy BBQ Ranch Chicken Skillet
Description
Make an easy, one skillet chicken dish for your next dinner. It's packed with wonderful flavors and ingredients that all blend together to make the perfect meal for those busy weeknights.
Ingredients
1 T. olive oil
4 chicken thighs with skin on
salt and pepper, to taste
¼ c. BBQ sauce
15 oz. can corn, drained and rinsed
15 oz. can black beans, drained and rinsed
¼ c. fresh cilantro, chopped
¼ c. Hidden Valley Cilantro Lime Ranch dressing
1½ c. long grain white rice (NOT instant rice)
1 c. chicken stock/broth
1½ c. water
salt and pepper, to taste
½ c. Mexican blend cheese
2 Roma tomatoes, diced
chopped cilantro, green onion, lime slices, and avocado, for garnish
Directions
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Preheat oven to 350 degrees.
Heat oil in a large, deep, 12 inch oven-proof skillet over medium high heat.
Season chicken on both sides with salt and pepper, to taste. Place chicken skin side down, in the skillet; cook each side for 5 minutes. Brush each side with BBQ sauce while the other side is cooking. Place chicken on a platter; set aside.
Add corn and beans to the empty skillet (leaving the leftover oil in the skillet is ok); cook for 2–3 minutes. Stir in cilantro and dressing; stir to combine. Pour in the rice; stir to coat the rice in the dressing/oil mixture. Add stock/broth, water, salt and pepper, to taste; stir to combine. Place chicken back into the skillet, about half way covered in the liquid. No need to stir, just place them right on top. Cover with foil; bake in oven for 30 minutes.
Remove from the oven; sprinkle with cheese and tomatoes. Return to the oven for 5–10 more minutes or until cheese is fully melted and chicken is cooked through.
Serve, garnished with more cilantro, green onion, lime slices and avocado, if desired.
4 servings.