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4 bone-in, skin-on chicken thighs
Freshly ground black pepper
1 c. ranch dressing
2 tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 onion, chopped
2 c. low-sodium chicken broth
1 c. white rice
1 c. baby spinach
1/4 c. chopped parsley
In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and marinate 5 minutes. Remove chicken from marinade and pat dry with paper towels.
In a large skillet over medium-high heat, heat oil. Sear chicken skin-side down until golden, about 3 minutes. Transfer to a plate.
Reduce heat to medium and add garlic and onion, 2 minutes. Stir in broth and rice and season with salt and pepper.
Return chicken to rice mixture, skin-side up. Simmer until rice is tender and chicken cooked through, about 20 minutes.
Stir in baby spinach and parsley and serve.
Prep Time: 5 minutes
Total Time: 40 minutes
Yield: 4 servings