Easy Ranch Chicken & Rice

Step 1 -Season the chicken thighs with the salt and the pepper.

Step 2 -In a large mixing bowl, add the chicken thighs and the ranch dressing and turn to completely coat the chicken.

Step 3 -Allow the chicken thighs to sit in the ranch dressing undisturbed for 10 minutes.

Step 4 -In a large pan over medium-high heat, add 2 tablespoons of the olive oil.

Step 5 -Add the chicken thighs to the hot oil skin-side down and cook, until the skin is crispy, about 3-5 minutes. Flip the chicken thighs over and sear the reverse side, about 3-5 minutes.

Step 6 -Transfer the chicken thighs to a plate.

Step 7 -If the skillet looks dry, add the extra olive oil and heat over medium-high heat.

Step 8 -Add the onions and the bell peppers and cook, while stirring, until softened, about 2-3 minutes.

Step 9 -Add the garlic and cook, while stirring, until fragrant, about 30 seconds.

Step 10 -Add the extra broth to deglaze the pan; you only need a splash.

Step 11 -Add the rice to the skillet and cook, while stirring, until toasted, about 1 minute.

Step 12 -Add the frozen peas and carrots mix, the ranch seasoning, and the remaining 2 cups of the chicken broth and stir to combine.

Step 13 -Add the chicken thighs to the skillet.

Step 14 -Cover the skillet and lower the heat to medium.

Step 15 -Cook, while stirring occasionally, until the liquid has evaporated, the rice is cooked, and the chicken thighs reach an internal temperature of 165 degrees F, about 22-25 minutes.

Step 16 -Transfer the skillet from the heat.

Step 17 -Fluff the rice with a fork.

Step 18 -Season the chicken mixture with the salt and the pepper, as needed.

Step 19 -Serve.