30-Minute Buffalo Ranch Chicken Skillet

5 from 2 votes

30-Minute Buffalo Ranch Chicken Skillet

This speedy and delicious Buffalo Ranch Chicken Skillet comes together in just 30 minutes. A complete meal packed with protein and veggies, and one the whole family will love! Gluten-free with a low-carb variation.

Prep Time5

Cook Time20

Course: Main Course

Cuisine: American

Servings:

Author: Amy Rains

Ingredients

1.5 lbs chicken breast (cut into bite-sized pieces)
2 tbsp avocado oil or olive oil (divided)
1/2 large white or yellow onion (diced)
4 stalks celery (diced)
4 large carrots (peeled and diced)
2 cloves garlic (minced)
4 cups pre-cooked white rice*
1/4 cup buffalo hot sauce**
3/4 cup ranch dressing
2/3 cup grated cheddar cheese (optional)
3 tbsp chopped fresh cilantro

Instructions

Begin by heating a large skillet to medium high heat. If using cheese, pre-heat your oven to broil. Once the skillet is hot, add 1 tbsp oil then the chicken. Saute chicken on all sides until no longer pink, this should take anywhere between 6-9 minutes. Remove the chicken, but keep the skillet hot.
Add in another tbsp of oil if needed. Then toss in the onion, carrots, celery, and garlic. Saute until veggies are softened and fragrant, about 5-6 minutes.
Add in the pre-cooked rice and cauliflower rice (or you an use just one of these options). Saute with the veggies for another 2-3 minutes. Now stir in the chicken, buffalo sauce, and ranch dressing. Mix well to combine.
If using cheese, sprinkle cheese on top and place in the oven under the broiler for 2 minutes. Serve with chopped fresh cilantro if using!

Notes

*You can use all white/brown rice, or choose to use all cauliflower rice. My preference is to use white jasmine rice. Read in the blog post my hack to make rice the easy way! A combination or white rice and cauliflower rice will add in more fiber, or you can do all cauliflower rice for a low-carb version.

**If you like spicy, you can up this a bit more.

Nutrition