Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- Shredded cheddar cheese (for topping)
- Green onions (for garnish)
Instructions
- Combine uncooked rice and chicken broth in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer for 18–20 minutes until tender.
- Heat olive oil in a large skillet over medium heat. Season chicken with garlic powder, onion powder, salt, and pepper.
- Cook the chicken for 6–7 minutes per side until fully cooked (165°F internal temperature). Let it rest before slicing.
- Mix buffalo sauce and ranch dressing in a bowl. Toss sliced chicken in this mixture until well coated.
- Fluff rice with a fork, divide onto plates, top with buffalo ranch chicken, sprinkle cheese, and garnish with green onions.
Notes
For added flavor, marinate the chicken in buffalo sauce for 30 minutes before cooking. Use brown rice for a healthier option and top with extra hot sauce for added heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg