![['Close-up view of juicy Ranch Chicken and Rice on a plate.', 'Side view of a colorful dish featuring chicken, rice, and vegetables.', 'Appetizing close-up of chicken breasts served with rice and peas.', 'Freshly cooked Ranch Chicken and Rice, highlighting creamy texture and vibrant colors.']](https://timetocooks.com/wp-content/uploads/2026/06/ranch-chicken-and-rice_1_U1-300x300.webp)
Valerie Bertinelli's Ranch Chicken and Rice
A flavorful and comforting dish combining roasted chicken with creamy ranch-seasoned rice and vegetables.
Ingredients
Chicken
- 4 pieces bone-in, skin-on chicken breasts
Rice
- 1.5 cups long-grain white rice
- 1 cup chicken broth
- 2 cups water
- 2 ounces cream cheese
- 1 small onion or half a large one
- 1 clove garlic
- 2-3 scallions scallions chopped
- Half lemon lemon for juice
- Frozen cups peas and carrots
- to taste Salt
- to taste Pepper
- as needed Olive oil
- 1 packet ranch seasoning
- a pinch turmeric
Instructions
- Preheat oven to 400°F (200°C). Season chicken with salt and pepper, then roast for 25-30 minutes.
- In a pan, sauté diced onion and minced garlic in olive oil until softened.
- Add rice, ranch seasoning, and turmeric; stir to coat.
- Pour in broth and water, add cream cheese and lemon juice, then simmer covered for 8-12 minutes.
- Stir in peas, carrots, and scallions; serve rice with roasted chicken.
Notes
Ensure chicken reaches an internal temperature of 160°F (71°C) before serving.