One-Pan Tex-Mex Chicken Bake
If easy skillet dinners are your thing, this one-pan Tex-Mex chicken bake is about to earn a spot in your weekly lineup. It’s got everything: juicy chicken, fluffy rice, veggies, melty cheese—and all the bold, zesty flavors of taco night, baked into one gloriously low-effort meal.
Servings: 4 servings
Ingredients
- 1.5 lbs skinless boneless chicken breasts (about 4)
- 1 TBSP taco seasoning
- 1 cup long-grain rice
- 1.5 cups chicken stock or broth
- 16 oz jar of your favorite salsa
- 2-3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup diced onion Red, yellow, or white onion will work
- 1 can black beans, drained and rinsed
- 1 cup corn You can use frozen or fresh; no need to thaw if frozen.
- 1 cup shredded cheese, cheddar or Taco blend You could also use a pre-shredded nacho or Mexican blend
- Chopped fresh parsley or cilantro
Instructions
- Preheat the oven to 375º F.
- Gently pat the chicken with paper towels to remove excess moisture and transfer them to a large bowl. Drizzle with 1 tablespoon of olive oil, sprinkle with the Taco seasoning, and toss to coat. Set aside.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet (like cast-iron). Place the chicken into the skillet and cook for 1-2 minutes on each side to sear them. Don't cook them through. When done, transfer the chicken to a paper towel-lined plate.
- Add a bit more oil to the skillet. Transfer the garlic, onions, and peppers into it and sauté until softened, stirring occasionally. Season with a bit of salt and pepper. Add the rice to the skillet and toast for a minute, stirring.
- Add the black beans, corn, chicken stock, and about 3/4 of the salsa (leave a bit to top the chicken in the next step). Give everything a good stir. Bring the liquid to a simmer over medium-low heat, then remove the skillet from the burner.
- Nestle the chicken breasts into the pan and spoon the extra salsa over them. Cover the skillet with tin foil and pop it in the oven to bake for 25-30 minutes, or until the rice has soaked up most of the liquid and the chicken registers an internal temperature of 160º F.
- Remove the skillet from the oven and preheat the broiler to high.
- Remove the foil, sprinkle cheese over the chicken, then broil uncovered until the cheese melts. Time will vary since every broiler is different, but keep a close eye on it because it won't take long. Only about a minute or two.
- Remove the skillet from the oven and let the chicken and rice rest for 5 minutes. Fluff the rice, garnish with parsley or cilantro, and serve.
Notes
Be sure to drain the black beans and rinse them before adding them to the skillet. This reduces sodium and removes excess starch from the starchy liquid in the can, which could affect the end result of the dish.
Nutrition
Serving: 1serving | Calories: 750kcal | Carbohydrates: 66g | Protein: 70g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Fiber: 9g | Sugar: 11g
