20-Min Ranch Chicken with Rice & Crispy Potatoes
Creamy ranch chicken cooked in one skillet, served over steamed rice with crispy potato straws and fresh toppings. Ready in 20 minutes with zero fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1 lb chicken breast, boneless & skinless
- 1 packet (1 oz) dry ranch mix
- 4 oz cream cheese
- 2 cups white rice, cooked
- 1 cup frozen crispy potato straws
- ½ cup cherry tomatoes
- ½ cup pickled cucumbers
Instructions
- 1
Pat chicken dry and season generously with salt and pepper on both sides.
- 2
Heat oil in a 12-inch skillet over medium-high until shimmering, then sear chicken 6 minutes per side without moving until golden and cooked through.
- 3
Reduce heat to low and stir in ranch mix and cream cheese until melted and chicken is coated, ~2 minutes.
- 4
While chicken cooks, bake potato straws in a 400°F oven or air fryer until crispy, ~8 minutes.
- 5
Divide rice between two plates, top with creamy ranch chicken, and arrange potato straws, tomatoes, and pickled cucumbers alongside.
Tools you’ll need
- 12-inch skillet
- oven or air fryer
- cutting board
- paper towels
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