One Pan Cheesy BBQ Ranch Chicken Skillet
Ingredients(16)
olive oil
1 tablespoon
chicken thighs
4
salt and pepper, to taste
BBQ sauce
¼ cup
corn, drained and rinsed
1 can (15 oz.)
black beans, drained and rinsed
1 can (15 oz.)
fresh cilantro, chopped
¼ cup
¼ cup
long grain white rice (not instant rice)
1½ cups
chicken broth
1 cup
water
1½ cups
salt and pepper, to taste
Mexican blend cheese
½ cup
Roma tomatoes, diced
2
chopped cilantro, green onion, and avocado for garnish
juice of 1 lime
For safe meat preparation, reference the USDA website.
Steps(9)
- 1
Preheat oven to 350°F.
- 2
Heat oil in a large (12 inch) and deep skillet over medium high heat.
- 3
Season chicken on each side with salt and pepper to taste.
- 4
Place chicken skin side down in the skillet and cook each side for 5 minutes. Brush each side with BBQ sauce while the other side cooks. Place chicken on a plate and set aside.
- 5
Add corn and beans to the empty skillet (leaving the leftover oil in the skillet is fine) and allow to grill for 2–3 minutes. Add in the cilantro, dressing and lime juice and stir to combine.
- 6
Pour in the rice and stir to allow the rice to be coated in the ranch/oil mixture. Add the broth, water, and salt and pepper to taste. Stir to combine. Place chicken back into the skillet as shown above. They will be about half way covered in the liquid. No need to stir, just set them right on top.
- 7
Cover and cook for 30 minutes.
- 8
Remove from the oven and sprinkle with the cheese and tomatoes. Return to the oven for 5–10 more minutes or until cheese is fully melted and chicken is cooked through.
- 9
Garnish with more cilantro, green onion and avocado if desired. Enjoy!
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