Ranch Chicken and Rice | Delish

cream of chicken soup

🥗Healthier: homemade cream sauce

💰Cheaper: canned mushroom soup

homemade sauce is lower in sodium and preservatives

In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and cayenne pepper; marinate 5 minutes. Remove chicken from marinade and pat dry with paper towels.

In a large skillet over medium-high heat add 2 tablespoons olive oil and sear chicken skin-side down until golden, about 5 minutes. Transfer to a plate skin-side up; set aside. Drain skillet, reserving 1 tablespoon fat, and discard balance. Turn heat down to medium and cook garlic and onion for 2 minutes, until beginning to soften. Stir in stock, kale (if using), rice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place chicken in rice mixture, skin-side up. Simmer until rice is tender, about 20 minutes.

Stir in baby spinach and parsley. Serve immediately.

Cooking Techniques

Spice Level:

Allergens