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- 2 boneless, skinless chicken breasts, diced - 1 cup long-grain rice, rinsed - 2 cups low-sodium chicken broth - 1/2 cup dill pickles, chopped - 1/4 cup pickle juice - 2 tablespoons ranch seasoning mix - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - Salt and pepper to taste - Fresh dill for garnish (optional) - Alternative proteins: turkey or tofu - Rice options: brown rice or quinoa - Ranch seasoning substitutes: homemade ranch mix Using the right ingredients makes this dish shine. The chicken brings protein, while rice adds carbs. Dill pickles and pickle juice give a tasty zing. They balance the richness of the chicken. The ranch seasoning adds a creamy, herby flavor. You can switch out the chicken for turkey or even tofu for a vegetarian twist. If you're out of long-grain rice, try brown rice or quinoa. Each option gives a unique taste and texture. Homemade ranch mix works well if you want a personal touch. This flexibility lets you tailor the dish to your taste. For the best results, make sure to rinse the rice. This removes excess starch and helps keep it fluffy. Use low-sodium chicken broth to control salt. This way, you can adjust flavors as needed. Check the quality of your ingredients. Fresh chicken, ripe tomatoes, and crisp pickles elevate the meal. Fresh dill is optional but adds a lovely touch. You can find the full recipe in the main article. Enjoy creating this flavorful dish! Start by preparing your ingredients. Dice the chicken breasts into small cubes. Rinse the rice under cold water until the water runs clear. This step removes excess starch and helps the rice cook evenly. Chop the dill pickles and onion, and mince the garlic. Next, gather your cooking tools. You will need a large skillet and a wooden spoon for stirring. For cooking techniques, we will use sautéing and simmering. Sautéing gives the chicken flavor and color. Simmering cooks the rice and blends the flavors together. Now, let’s begin cooking. Heat the olive oil in your skillet over medium heat. Add the diced onion and minced garlic. Sauté them for about 3 to 4 minutes, or until the onion is soft and clear. Next, add the diced chicken to the skillet. Season it with salt, pepper, and ranch seasoning. Cook the chicken for 6 to 8 minutes until it is golden brown. Make sure to stir it often for even cooking. After that, stir in the rinsed rice. Toast it for about 2 minutes while stirring. This adds a nice flavor to the dish. Now, pour in the chicken broth. Add the chopped dill pickles and pickle juice. Bring this mixture to a boil. Once boiling, lower the heat to low. Cover the skillet and let it simmer for 15 to 20 minutes. This timing is key to getting tender rice. In the last 5 minutes, gently fold in the halved cherry tomatoes. Once the rice has absorbed most of the liquid, remove the skillet from heat. Let it sit for 5 minutes to finish cooking. Fluff the rice with a fork and taste it. Adjust the seasoning if needed. You can garnish with fresh dill if you like. For serving, plate the chicken and rice mixture in a lovely bowl. Sprinkle fresh dill on top for a pop of color. You can also serve this dish with a side salad or steamed vegetables. A light cucumber salad pairs well, adding a cool crunch. Enjoy your meal! To achieve the perfect chicken texture, cook the chicken until golden brown. This helps seal in the juices. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F. This ensures your chicken is safe and not dry. When choosing rice, the type you use can change the liquid amount. Long-grain rice needs about two cups of broth per cup of rice. If you use brown rice, increase the broth to two-and-a-half cups. This helps the rice cook fully and stay tender. To add depth to the flavor profile, try fresh herbs like parsley or basil. They brighten the dish and add freshness. You can also add a splash of lemon juice for a little zing. This will balance the creamy ranch flavor nicely. For spice adjustments, think about adding chili flakes or paprika. This can give your dish a nice kick. If you prefer milder flavors, reduce the amount of ranch seasoning. Taste as you go to find the right balance for you. If your rice does not cook properly, check the heat level. It should be low and simmering, not boiling hard. If it’s still crunchy, add a little more broth and cover the skillet. Let it cook a bit longer. To prevent chicken from becoming dry, avoid overcooking. If you notice it getting too brown, cover it with a lid. This helps keep moisture in. You can also marinate the chicken in pickle juice before cooking. It adds flavor and keeps it juicy. {{image_2}} For those needing gluten-free options, use gluten-free rice or cauliflower rice. Both work well with this dish. For a low-carb alternative, skip the rice and add more veggies. You can use zucchini or mushrooms in place of the rice for a hearty meal. To boost nutrition, add colorful vegetables like bell peppers or spinach. They not only add health benefits but also make the dish look vibrant. You can also experiment with different seasoning blends. Try taco seasoning or Italian herbs for a unique twist on flavors. If you're short on time, make an Instant Pot version of Pickle Ranch Chicken and Rice Skillet. Just sauté the chicken and onions, then add all other ingredients to the pot. Cook for 10 minutes on high pressure. Alternatively, for an oven-baked version, transfer the sautéed mix to a baking dish. Cover and bake at 375°F for about 25-30 minutes. This method gives a nice, even cook while allowing the flavors to mingle beautifully. To keep your Pickle Ranch Chicken and Rice Skillet fresh, first let it cool. Then, place it in an airtight container. Store it in the fridge for up to four days. If you want to keep it longer, freeze it. Use a freezer-safe container or bag for freezing. It can last up to three months in the freezer. Always label your containers with the date for easy tracking. When you're ready to enjoy leftovers, here are some tips. For the best texture, reheat on the stovetop. Add a splash of chicken broth or water to keep it moist. Heat over low to medium heat until warm. If you prefer the microwave, use a covered bowl. Heat in short bursts, stirring in between. This helps it warm evenly and prevents drying out. Leftovers are safe in the fridge for up to four days. After that, they may spoil. Look for signs of spoilage, like a sour smell or mold. If you see these signs, it's best to toss it. Keeping track of the shelf life helps ensure you enjoy your meal at its best. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just ensure you cook it longer. Thawing first makes it easier to chop and cook evenly. Is there a vegetarian version of Pickle Ranch Chicken and Rice Skillet? Absolutely! You can swap the chicken for tofu or chickpeas. Use vegetable broth instead of chicken broth for flavor. What can I serve with this dish? This skillet pairs well with a fresh salad or steamed veggies. You can also enjoy it with crusty bread to soak up the tasty juices. Breakdown of calories and macronutrients per serving Each serving has about 400 calories. You get roughly 30g of protein, 45g of carbs, and 10g of fat. Health benefits of key ingredients like pickles and chicken Chicken is a great source of lean protein. Pickles add crunch and flavor without many calories. They also provide probiotics for gut health. How to adapt for larger portions To make more servings, double the ingredients. Increase the cooking time to ensure everything cooks evenly. A larger skillet helps too. Time considerations when using different cooking methods If using an Instant Pot, cooking time drops to about 10 minutes. For oven-baking, expect about 25-30 minutes at 375°F. Adjust liquid as needed for best results. This blog explored a tasty Pickle Ranch Chicken and Rice Skillet. We covered the key ingredients, preparation steps, and cooking methods. I shared tips to enhance flavor and avoid common issues. Whether you want healthy swaps or unique variations, this dish is versatile. Enjoy the delicious results and feel confident serving it. Happy cooking!

Pickle Ranch Chicken and Rice Skillet

Savor the flavors of this Pickle Ranch Chicken and Rice Skillet, a quick and delicious one-pan meal that everyone will love! Juicy chicken, tangy dill pickles, and savory ranch seasoning come together for a comforting dish. Perfect for busy weeknights, it's simple to make and packed with flavor. Click through to explore the full recipe and impress your family with this tasty twist on a classic!
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Ingredients
  

2 boneless, skinless chicken breasts, diced

1 cup long-grain rice, rinsed

2 cups low-sodium chicken broth

1/2 cup dill pickles, chopped

1/4 cup pickle juice

2 tablespoons ranch seasoning mix

1 medium onion, diced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 tablespoon olive oil

Salt and pepper to taste

Fresh dill for garnish (optional)

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

    Add the diced chicken to the skillet and season with salt, pepper, and ranch seasoning. Cook until the chicken is golden brown on all sides, about 6-8 minutes.

      Stir in the rinsed rice, allowing it to toast slightly for about 2 minutes while stirring constantly.

        Pour in the chicken broth and add the chopped dill pickles along with the pickle juice. Bring to a boil.

          Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and has absorbed most of the liquid.

            In the last 5 minutes of cooking, gently fold in the halved cherry tomatoes.

              Once the rice is cooked and the liquid absorbed, remove from heat and let sit for 5 minutes before serving.

                Fluff the rice with a fork and adjust seasoning if needed. Garnish with fresh dill if desired.

                  Prep Time: 10 min | Total Time: 40 min | Servings: 4