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Skillet full of cooked rice and cheesy chicken, with a spatula digging in.

One-Pan Salsa Chicken and Rice

One-Pan Salsa Chicken and Rice brings all of that saucy cheesy tomato goodness to one glorious skillet meal! 
5 from 4 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 807kcal
Author: Dana Sandonato

Ingredients

  • 1 lb skinless boneless chicken breasts
  • 1 TBSP taco seasoning
  • 1 cup white rice
  • 16 oz jar of your favorite salsa, your heat preference
  • 1.5 cups chicken stock or broth
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn You can use frozen or fresh; no need to thaw if frozen.
  • 1 cup diced onion Red, yellow, or white onion will work
  • 1 cup shredded cheddar cheese You could also use a pre-shredded nacho or Mexican blend
  • Chopped fresh parsley or cilantro

Instructions

  • Preheat your oven to 425º F.
  • Heat olive oil in a large cast iron skillet over medium-high heat.
  • Pat the chicken dry with paper towels and rub them well with the taco seasoning on both sides, then add them to the pan. Sear the chicken on both sides. The chicken breasts will only need about 3-5 minutes per side, depending on how thick they are. You don't want to cook them through. You just want to get some flavor going on the exterior of the chicken and in the pan.
  • When the chicken is seared, remove it from the pan and transfer to a paper towel-lined plate; set aside.
  • Add the chopped onions and bell peppers to the hot skillet. Simmer them until they've softened—about 5 minutes. Then, stir in the rice and let it toast for about a minute. Finally, add the black beans, corn, chicken stock, and salsa to the pan. Stir everything together.
  • Nestle the chicken breasts into the rice mixture. Spoon some of the salsa over top of the chicken breasts to lightly coat, and then top them with the shredded cheese. (See recipe notes.)
  • Transfer the pan to the oven, uncovered, for about 20-25 minutes or until the rice is tender and the chicken is cooked through to an internal temperature of 165º F. Once the chicken and rice are done, remove the pan from the oven and top with some freshly chopped parsley or cilantro. You can also serve with jalapeños, avocado or guacamole, sour cream, or plain Greek yogurt.

Notes

  1. Though this recipe shows two chicken breasts indicating two servings, you could easily nestle an extra chicken breast or two into the skillet and have enough to serve 3-4 people, same amount of rice, with an additional side. When serving for two, you'll likely have some rice leftover. It's great reheated the next day!
  2. Pans and oven temperatures vary, so this can affect cook time. Use an instant-read thermometer to ensure your chicken is cooked through.
  3. Adding cheese before putting the dish in the oven will create a nice cheese crust on top of the chicken. If you prefer your cheese to be melt-y and stretchy, add the cheese about five minutes before the dish is done baking instead. (Just pop the oven door open, sprinkle some cheese on, and pop the pan back into the oven to finish.)

Nutrition

Calories: 807kcal