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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.