Tender chicken, ranch-infused rice, and pickles combine for a creamy, comforting one-pan meal.
# Components:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Vegetables & Aromatics
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 cup dill pickles, diced, plus extra slices for garnish
08 - 1/4 cup pickle juice
→ Rice & Dairy
09 - 1 cup long-grain white rice, rinsed
10 - 2 cups low-sodium chicken broth
11 - 1/3 cup sour cream
12 - 1/2 cup shredded cheddar cheese
→ Seasonings
13 - 1 tablespoon dry ranch seasoning mix
14 - 1/2 teaspoon dried dill
# Method:
01 - Heat olive oil in a large, deep skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and sauté until lightly browned but not fully cooked, approximately 4 minutes. Transfer chicken to a plate.
02 - In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add diced pickles, rinsed rice, ranch seasoning, dried dill, and pickle juice to the skillet. Stir well to combine all ingredients.
04 - Pour in the chicken broth and bring the mixture to a simmer. Return the partially cooked chicken and any accumulated juices to the skillet.
05 - Reduce the heat to low, cover the skillet, and cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
06 - Remove the skillet from heat. Stir in the sour cream and shredded cheddar cheese until fully melted and the mixture is creamy. Taste and adjust seasonings as needed. Garnish with extra pickle slices and fresh dill, if desired. Serve warm.
