Ingredients:

4 bone-in, skin-on chicken thighs

Kosher salt

Freshly ground black pepper

1 cup. ranch dressing

2 tbsp. extra-virgin olive oil

3 garlic cloves, minced

1 onion, chopped

2 cup low sodium chicken broth

1cup white rice

1cup baby spinach

¼ cup chopped parsley

Cooking Directions:

Step one;

In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and marinate for 5mins. Remove chicken from marinade and pat dry with paper towels.

Step two;

In a large skillet over medium-high heat, heat oil. Sear chicken skin side down until golden, for about 3mins. Transfer to a plate. Reduce heat to medium and add garlic and onion, 2mins. 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 20mins

Step three;

Stir in baby spinach and parsley and serve.