One Pan Cheesy BBQ Ranch Chicken Skillet

Serves: 4

One pot meals are my favorite - melded flavors and quick clean up. This one will become a favorite.

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1 tablespoon olive oil
4 chicken thighs
salt and pepper to taste
1/4 cup barbecue sauce
1 (15-ounce) can corn, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup fresh cilantro, chopped
1/4 cup hidden valley cilantro lime ranch salad dressing mix
1 1/2 cups long grain white rice (not instant rice)
1 cup chicken broth
1 1/2 cups water
salt and pepper to taste
1/2 cup mexican blend cheese
2 roma tomatoes, diced
chopped cilantro, green onion, and avocado for garnish


Preheat oven to 350F

Heat oil in a large (12 inch) and deep skillet over medium high heat.

Season chicken on each side with salt and pepper to taste.

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.

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. Stir in the cilantro and ranch and stir to combine.

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.

Cover and cook for 30 minutes.

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.

Garnish with more cilantro, green onion, and avocado if desired. Enjoy!


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