Chicken Bacon Ranch Rice Casserole with Broccoli (One Pan)
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There’s nothing better than using ONE pan to make an entire meal. This chicken bacon ranch rice casserole has juicy chicken thighs, buttery ranch rice, broccoli, cheddar, and bacon all baked together in one dish in an hour or less!
One-pan dinner recipes are my jam because they keep my family fed and me sane. You can pop this in the oven about an hour before dinner and have a full meal ready without juggling multiple pots and pans. Doesn’t that sounds so nice?
It’s A Keeper!
If you’re here, you’re probably looking for a dinner that actually tastes good, feeds everyone, and doesn’t leave you with half the kitchen in the sink afterward. Same. That’s exactly why I love this one.
The chicken, rice, and broccoli all bake in the same dish, so you get a full meal without making three separate sides and babysitting a bunch of pans. The ranch, cheddar, and bacon give it plenty of flavor, but the recipe still feels really simple and doable on a regular weeknight.
I also strongly prefer chicken thighs over chicken breasts for a recipe like this. Chicken breasts can go from juicy to dry faster than anyone at the dinner table can ask, “What’s for dessert?” Do your kids do that, too? My son asks about dessert at breakfast, lunch and dinner. Ugh.
Chicken thighs are much more forgiving, stay tender while the rice finishes cooking, and release extra flavor into the rice underneath as they bake.
If ranch chicken is always a hit at your house, my Sheet Pan Ranch Chicken Thighs with Potatoes and Green Beans is another easy dinner to try. It has the same ranch flavor profile and uses chicken thighs for that same juicy, reliable result.
Check Out How To Make It!
Don’t Add the Broccoli Too Soon
The broccoli only needs the last 15 minutes in the oven. Adding it at the beginning would leave you with very soft broccoli by the time the rice is done.
Cut it into small florets so it becomes tender quickly, then scatter it around the chicken before adding the cheese and bacon.
And if broccoli and cheese is your favorite combination, you might also like my One-Pot Broccoli Cheddar Orzo. It uses the same broccoli-cheddar pairing, but turns it into a creamy one-pot pasta dinner. Plus, for me at least, it brings me back to my childhood. It’s very nostalgic in flavor and texture.
Homemade Bacon or Take the Shortcut
I usually cook and chop my own bacon because I prefer the flavor and texture. It is an extra step in this case, but if you plan a little ahead, just make some extra bacon for breakfast or something. I do this often knowing we will eat more bacon at some point during the week! These little hacks can make dinner run so much smoother. With that said, packaged real bacon bits work perfectly when you want to make this even easier. Definitely won’t make or break this meal!
That’s one of my favorite things about recipes like this—you can take the shortcuts where they actually help without sacrificing the whole meal.
A Little Browning Makes It Better
I like leaving some of the chicken exposed when I add the broccoli and cheese so the tops can brown during the final uncovered bake.
If you want even more color, give the casserole a quick minute or two under the broiler. You’ll get golden cheese, crisp bacon, and those browned edges that make the whole thing look that much better.
For another complete chicken-and-rice dinner, try my Greek Chicken Thighs and Lemon Rice. It uses the same one-pan chicken-and-rice method, but with bright lemon and Greek-inspired flavors instead of ranch, bacon, and cheddar.
One Last Thing From Jess
Give the casserole about 10 minutes to rest before serving. It gives the rice time to settle and makes everything easier to scoop.
This is exactly the kind of dinner I come back to again and again: flavorful, family-friendly, and made in one pan. You’ll have more time to spend with your family and clean up will definitely not be overwhelming! If you make this easy one pan dinner, let me know! Leave a comment and rate the recipe – I love hearing from you!
Chicken Bacon Ranch Rice Casserole with Broccoli
This Chicken Bacon Ranch Rice Casserole with Broccoli is made with juicy seasoned chicken thighs, tender ranch-flavored rice, broccoli, cheddar cheese, and crispy bacon. Everything bakes in one pan for a cheesy, family-friendly dinner with minimal cleanup.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs, about 8 medium thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Rice
- 1½ cups long-grain white rice, rinsed well and drained
- 2¼ cups hot low-sodium chicken broth
- ¼ cup ranch dressing
- 1 1/2 tablespoon dry ranch seasoning
- 2 tablespoons butter, cut into small pieces
- ¼ teaspoon black pepper
Toppings
- 3 cups small broccoli florets
- 1½ cups freshly shredded cheddar or Colby Jack cheese
- 6 slices bacon, cooked, drained, and chopped, or ½ cup packaged real bacon bits
- Chopped fresh parsley, optional
- Drizzle of ranch dressing to serve
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Pat 2 pounds boneless, skinless chicken thighs dry with paper towels.
- Add the chicken thighs to a large bowl. Drizzle with 1 tablespoon olive oil, then season with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Toss until evenly coated.
- Add 1½ cups rinsed and drained long-grain white rice to the prepared baking dish.
- Pour in 2¼ cups hot low-sodium chicken broth and ¼ cup ranch dressing. Add 1 1/2 tablespoons dry ranch seasoning and ¼ teaspoon black pepper, then stir until evenly combined.
- Scatter 2 tablespoons butter, cut into small pieces, evenly over the rice mixture.
- Arrange the seasoned chicken thighs over the rice in a single layer.
- Cover the baking dish very tightly with aluminum foil. Bake for 45 minutes.
- While the casserole bakes, cut 3 cups broccoli into small florets, shred 1½ cups cheddar or Colby Jack cheese, and cook and chop 6 slices bacon, if using.
- Carefully remove the casserole from the oven and remove the foil. The rice may still look slightly moist around the chicken, but it should be mostly tender.
- Scatter 3 cups small broccoli florets around and between the chicken thighs.
- Sprinkle 1½ cups shredded cheese mainly over the broccoli and rice, leaving most of the chicken exposed so it can brown.
- Sprinkle 6 slices cooked and chopped bacon or ½ cup packaged real bacon bits evenly over the cheese and broccoli.
- Return the casserole to the oven uncovered and bake for 15 minutes, or until the broccoli is crisp-tender, the cheese is melted, the rice is tender, and the thickest part of the chicken reaches at least 175°F.
- For additional color, broil the casserole for 1–3 minutes, watching it closely, until the cheese is lightly browned and the tops of the chicken thighs have more color.
- Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with chopped parsley and a drizzle of ranch dressing, if desired.
Notes
Use approximately 8 medium boneless, skinless chicken thighs totaling about 2 pounds. Smaller thighs may be done sooner, while especially large thighs may need an additional 5–10 minutes.
Chicken thighs are safe to eat at 165°F, but they become more tender and have a better texture when cooked to approximately 175–185°F.
Use regular long-grain white rice. Instant rice, brown rice, jasmine rice, and wild rice blends require different liquid amounts and cooking times.
The chicken broth should be hot before it is added to the baking dish. This helps the rice begin cooking promptly and evenly.
Cut the broccoli into small, approximately ¾- to 1-inch florets. Very large florets may not become tender in 15 minutes, while finely chopped broccoli may overcook.
For the best flavor, use freshly cooked and chopped bacon. For a quicker option, substitute ½ cup packaged real bacon bits.
Freshly shredded cheese melts most smoothly, but pre-shredded cheese can be used for convenience.
Because the broth, ranch seasoning, dressing, cheese, and bacon all contain salt, taste carefully before adding any additional salt to the rice.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 558Total Fat: 33gSaturated Fat: 15gUnsaturated Fat: 18gCholesterol: 193mgSodium: 1234mgCarbohydrates: 25gFiber: 4gSugar: 3gProtein: 44g
Nutrition information is automatically calculated. Use as an approximation only.
