Name: Cheesy Garlic Butter Chicken & Ranch Rice Bake
Ingredients: 2 cups uncooked long-grain white rice; 2 cups chicken broth; 1 cup milk; 4 boneless, skinless chicken breasts (or thighs); 3 tablespoons butter, melted; 4 cloves garlic, minced; 1 packet ranch seasoning mix (halal-friendly brand); 1 teaspoon paprika; ½ teaspoon black pepper; ½ teaspoon salt (adjust based on broth); 1 ½ cups shredded cheddar cheese; ½ cup mozzarella cheese; 2 tablespoons chopped parsley (optional)

Ingredients

Scale

For the Chicken & Rice:

2 cups uncooked long-grain white rice
2 cups chicken broth
1 cup milk
4 boneless, skinless chicken breasts (or thighs)
3 tablespoons butter, melted
4 cloves garlic, minced
1 packet ranch seasoning mix (halal-friendly brand)
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt (adjust based on broth)

For the Topping:

1 ½ cups shredded cheddar cheese
½ cup mozzarella cheese
2 tablespoons chopped parsley (optional)

Instructions

Step 1:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 2:

In a mixing bowl, combine the melted butter and minced garlic. Stir well to infuse the butter with garlic flavor.

Step 3:

Add the uncooked rice evenly into the prepared baking dish. Pour in the chicken broth and milk, then stir gently to combine.

Step 4:

Sprinkle half of the ranch seasoning mix over the rice mixture. Add paprika, salt, and pepper, then mix lightly.

Step 5:

Place the chicken breasts on top of the rice mixture. Brush or drizzle the garlic butter evenly over the chicken.

Step 6:

Sprinkle the remaining ranch seasoning over the chicken to ensure full flavor coverage.

Step 7:

Cover the dish tightly with foil and bake for 40 minutes. This allows the rice to cook and absorb all the liquid.

Step 8:

Remove the foil, sprinkle the cheddar and mozzarella cheese evenly over the chicken and rice.

Step 9:

Return to the oven uncovered and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked.

Step 10:

Let the dish rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.

Notes

Make sure the rice is fully submerged in liquid before baking.
Use foil tightly to trap steam and cook the rice properly.
Avoid lifting the foil too early, as it disrupts the cooking process.
Chicken thighs can be used for juicier results.

Adjust salt depending on how salty your broth and seasoning are.