@315justme: Cheddar Ranch Chicken and Rice in Creamy Garlic Sauce Ingredients: 1 1/2 pounds boneless skinless chicken breast, cut into thick bite-size chunks 1 1/2 cups long-grain white rice 2 tablespoons olive oil 3 tablespoons butter, divided 5 garlic cloves, minced 1 1/2 tablespoons ranch seasoning, divided 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper 3/4 teaspoon salt, divided 2 3/4 cups chicken broth 3/4 cup heavy cream 3 ounces cream cheese, softened 1 1/4 cups shredded sharp cheddar cheese 1/3 cup freshly grated Parmesan cheese 1 tablespoon chopped parsley 1/4 teaspoon crushed red pepper flakes, optional Directions: Pat the chicken dry and season with 1 tablespoon ranch seasoning, smoked paprika, garlic powder, onion powder, black pepper, and 1/2 teaspoon salt. Heat the olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes until golden-brown underneath. Turn the chicken and cook another 3 to 4 minutes until cooked through with lightly crisp seared edges. Add 1 tablespoon butter and half of the minced garlic. Toss the chicken through the garlic butter for about 1 minute until glossy and evenly coated. Transfer the chicken to a plate temporarily. Reduce the heat to medium. Add the remaining tablespoon butter and garlic to the same skillet and cook for about 30 seconds. Add the uncooked rice and stir for 1 minute so the grains become coated in the garlic butter and seasoned pan juices. Pour in the chicken broth. Add the remaining ranch seasoning and salt and stir well. Bring to a gentle boil, reduce the heat to low, cover, and cook for 15 to 18 minutes until the rice is tender and most of the broth has been absorbed. Pour in the heavy cream and gently stir through the rice. Add the cream cheese and stir over low heat until smooth. Gradually stir in the cheddar and Parmesan until the rice is coated in a thick creamy garlic cheese sauce. Return the chicken and any juices from the plate directly to the skillet. Fold the chicken completely through the rice so the chicken and rice are evenly mixed together. Cook over low heat for another 2 minutes, allowing the creamy cheddar ranch sauce to coat the chicken and settle naturally between the rice grains. Stir in the parsley and crushed red pepper flakes if using. Rest for 3 minutes before serving. #followmyrecipes #whatsfordinner? #phototrend #newrecipesposteddaily #yummilicious

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Thursday 08 October 2026 19:42:55 GMT