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One-Skillet Mexican Chicken and Rice Recipe

BySarah
Jump to Recipe· 4.5 from 10 reviews

I’m so excited to share this One-Skillet Mexican Chicken and Rice Recipe with you because it’s truly a game-changer for busy weeknights. Imagine a dinner that comes together in just one pan, packing deep, smoky flavors with a kick of heat, tender chicken, and perfectly cooked rice—all without a ton of fuss or elbow grease. This dish always feels like a little fiesta on my plate, and it’ll bring that same joy to your kitchen.

What makes this One-Skillet Mexican Chicken and Rice Recipe such a winner is its simplicity paired with a comforting, hearty vibe that’s hard to resist. Whether you’re cooking for family, meal prepping for the week, or just craving something warm and satisfying, this recipe ticks all the boxes. Plus, using an oven-safe skillet means minimal cleanup—something you’ll definitely appreciate after a long day.

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Why This Recipe Works

  • One-Pan Convenience: Everything cooks in a single skillet, saving you time and cleanup.
  • Layered Flavors: Smoked paprika and chipotle powder add smoky heat that balances the fresh salsa verde perfectly.
  • Versatile Ingredients: You can tweak veggies, cheese, and garnishes based on what’s on hand or your mood.
  • Perfectly Moist Rice: Low and slow cooking with the lid ensures the rice soaks up all those delicious flavors.
A black cast-iron pan filled with a thick, bubbly cheesy layer that is golden brown and slightly crispy at the edges. Below the cheese, a rich, chunky layer of cooked ground meat with corn and sauce is visible. On top, fresh green basil leaves are scattered, along with slices of creamy light green avocado fanned out near the center. White dollops of sour cream sit on several spots, adding contrast. Two large, triangular crispy yellow tortilla chips are placed partially dipped into the cheese layer near the edges. Thin white onion rings are also scattered among the fresh herbs, all sitting on a white marbled surface. In the background, a white bowl with tortilla chips and a halved lime add more context. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This One-Skillet Mexican Chicken and Rice Recipe brings together ingredients that each play a big role in texture and taste. You’ll love how the ground chicken cooks evenly and pairs beautifully with the warm, smoky spices and fresh veggies. When shopping, try to grab fresh poblano and good-quality salsa verde—these really brighten the dish.

  • Salted Butter: Adds richness and helps brown the chicken for flavorful caramelization.
  • Ground Chicken: Easy to cook quickly and soaks up all those Mexican-inspired spices well.
  • Yellow Onion: Provides sweetness and depth when sautéed with the chicken.
  • Poblano Pepper: Mild heat and smoky flavor without overpowering the dish.
  • Smoked Paprika: Essential for that signature smoky warmth.
  • Chipotle Chile Powder: Gives a subtle spicy kick with a touch of smokiness.
  • Garlic Powder: A pantry staple that adds savory undertones.
  • Long Grain Rice: Fluffs up nicely and absorbs the liquid flavors perfectly.
  • Salsa Verde: Brings a tangy, fresh bite that brightens the whole skillet.
  • Hot Sauce: Adjustable heat and a punch of acidity.
  • Zucchini: Adds moisture and subtle texture without overwhelming.
  • Corn: Sweet pops that contrast beautifully with the smoky spices.
  • Mexican Cheeses (Cheddar/Pepperjack/Colby Jack): Melts into gooey, melty perfection on top for that irresistible finish.
  • Greek Yogurt, Basil/Cilantro, Scallions, Avocado, Limes (For Serving): Fresh garnishes that lift the dish and add creaminess, brightness, and crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this One-Skillet Mexican Chicken and Rice Recipe is how easy it is to personalize. I like to ramp up the heat sometimes or swap in whatever veggies I have on hand. Don’t hesitate to make it your own—you’ll find little changes that make this dish feel totally tailored to your preferences.

  • Variation: I sometimes swap ground chicken for turkey or even ground beef with great results—just adjust cooking times slightly.
  • Spice Level: If you love heat, try adding diced jalapeños or extra chipotle powder; if you prefer mild, reduce the chipotle and hot sauce.
  • Vegetarian: Replace chicken with hearty beans like black beans and add extra veggies for a meatless version.
  • Seasonal Swaps: In summer, fresh corn and zucchini make the dish pop; in winter, frozen veggies work just as well.

Step-by-Step: How I Make One-Skillet Mexican Chicken and Rice Recipe

Step 1: Sauté with Love

Start by heating the butter in a large oven-safe skillet over medium heat. Add the ground chicken, onion, and poblano pepper, along with the smoked paprika, chipotle, and garlic powder. Break up the meat as it cooks, stirring regularly, and cook until the chicken is nicely browned and the veggies are tender—this usually takes about 10 minutes. This step builds the foundation of flavor, so don’t rush it!

Step 2: Add Rice and Liquid

Next, stir in the rice so each grain is coated and mixes well with the chicken and spices. Pour in the salsa verde, hot sauce, zucchini slices, corn, and 1 1/2 cups of water. Crank up the heat to bring everything to a boil—this wakes up the rice and infuses it with all those amazing flavors.

Step 3: Simmer Gently

Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to its lowest setting. Let the rice cook undisturbed for about 15 minutes. Peek only once or twice—the goal is to have the rice absorb almost all the liquid but remain moist, not dry. This slow simmer is what makes the rice fluffy and flavorful.

Step 4: Cheese It Up & Bake

Remove the skillet from heat and sprinkle the Mexican cheese blend evenly over the top. Pop it into the oven preheated to 425°F and bake for about 10 minutes until the cheese is beautifully melted and bubbly. This finishing touch seals in the flavors and adds that melty, gooey texture everyone loves.

Step 5: Garnish and Serve

Serve the skillet straight up, topping each portion with a dollop of plain Greek yogurt, fresh basil or cilantro, a sprinkle of scallions, and creamy avocado slices. Don’t forget a generous squeeze of lime—it brightens every bite. Trust me, these fresh garnishes take this dish from delicious to unforgettable.

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Pro Tips for Making One-Skillet Mexican Chicken and Rice Recipe

  • Use an Oven-Safe Skillet: This saves you transferring the rice to another dish before baking—clean up is a breeze!
  • Don’t Stir While Simmering: Resist the urge to stir once the lid is on; it helps the rice cook evenly without turning mushy.
  • Adjust Liquids as Needed: Depending on your rice brand, you might need a splash more water—check texture at the end of simmering.
  • Fresh Garnishes Are Key: They add cool, bright contrasts that balance the rich, spicy skillet perfectly.

How to Serve One-Skillet Mexican Chicken and Rice Recipe

The dish is shown in a black cast iron pan with a textured surface, placed on a white marbled surface. It has about four main layers visible: the bottom layer is browned ground meat mixed with corn kernels; on top of that is a thick melted cheese layer with bubbly golden-brown spots; above the cheese are fresh slices of light green avocado, thin white rings of onion, and dollops of white sour cream. The dish is garnished with fresh green basil leaves scattered across and a few golden tortilla chips partially dipped inside. In the background, there are lime halves and extra chips on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this dish with a dollop of plain Greek yogurt instead of sour cream for creaminess that’s a little tangy and healthier. Fresh basil or chopped cilantro leaves add that herbal lift, and a sprinkle of chopped scallions gives you a nice, mild crunch. Avocado slices bring richness, and of course, a good squeeze of fresh lime juice ties every flavor together—it’s my ultimate finishing move!

Side Dishes

While this recipe stands strong on its own, sometimes I serve it alongside a simple green salad or some smoky black beans for extra protein and fiber. A side of warm, toasted tortillas is great if you want to scoop or wrap up any leftovers—kids especially love turning it into taco-style bites.

Creative Ways to Present

For casual dinner parties, I like to serve this dish right from the skillet on the table, letting everyone scoop their own portions with their favorite garnishes. It feels communal and relaxed. For a fun twist, I’ve even layered it in baked bell pepper halves for a colorful presentation that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. I find it helps to spoon in a little extra salsa or water before reheating to keep the rice from drying out. Leftovers are just as flavorful the next day, which makes for an easy lunch or quick dinner.

Freezing

This meal freezes well too! I like to divide it into single servings in freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave with a splash of water for moisture. The cheese might not be as gooey as freshly baked but the flavors stay spot-on.

Reheating

For reheating, stovetop warming in a skillet with a splash of water or broth over low heat works best to revive the rice. Covering the pan helps steam the dish nicely. If you’re in a pinch, the microwave is fine—just cover loosely and stir halfway through so it heats evenly.

FAQs

  1. Can I use chicken breasts or thighs instead of ground chicken?

    Absolutely! You can dice chicken breasts or thighs into bite-sized pieces and cook them through before adding the rice. Just keep in mind the cooking time might be slightly longer to ensure the chicken is fully cooked.

  2. What if I don’t have salsa verde?

    If salsa verde isn’t available, you can use regular salsa or even a mix of diced green tomatoes and green chilies with a touch of lime juice. It won’t be exactly the same but will still bring delicious tang and freshness.

  3. Is this recipe spicy?

    It has a nice mild to medium heat thanks to the chipotle powder and hot sauce, but you can easily adjust the spice level up or down by adding more or less hot sauce and chili powder.

  4. Can I make this recipe gluten-free?

    Yes! This One-Skillet Mexican Chicken and Rice Recipe is naturally gluten-free as long as your salsa verde and hot sauce are gluten-free—always check labels to be sure.

  5. Do I have to bake the cheese on top?

    Baking the cheese melts it perfectly and adds a lovely texture contrast, but if you’re short on time you could sprinkle it on off the heat and cover the skillet for a few minutes to let it soften.

Final Thoughts

This One-Skillet Mexican Chicken and Rice Recipe quickly became one of my favorite go-to meals because it’s comforting, full of flavor, and honors simple, fresh ingredients all cooked in one pan. I hope you enjoy how effortless it is to make and how delicious it tastes just as much as I do. Give it a try sometime soon—I promise it’ll deliver that satisfying, flavorful dinner you’re craving with minimal stress.

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One-Skillet Mexican Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
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Description

This One-skillet Mexican Chicken and Rice recipe is a flavorful, easy-to-make dish combining ground chicken, vibrant vegetables, and zesty spices all cooked together with rice in a single skillet. Topped with melted Mexican cheeses and fresh garnishes, it’s a comforting and colorful meal perfect for busy weeknights.

Ingredients

Main Ingredients

  • 4 tablespoons salted butter
  • 1 pound ground chicken
  • 1 yellow onion, chopped
  • 1 poblano pepper, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon garlic powder
  • 3/4 cup long grain rice
  • 2 cups salsa verde
  • 1/4 cup hot sauce
  • 1 zucchini, sliced
  • 2 cups fresh or frozen corn
  • 1 1/2 cups Mexican cheeses (cheddar, pepper jack, colby jack blend)

For Serving

  • Plain Greek yogurt
  • Baby basil leaves or chopped cilantro
  • Chopped scallions
  • Cubed or sliced avocado
  • Lots of fresh limes

Instructions

  1. Preheat Oven: Preheat the oven to 425°F to prepare for melting the cheese later in the dish.
  2. Cook Chicken and Veggies: In a large oven-safe skillet, melt the butter over medium heat. Add the ground chicken, chopped onion, and poblano pepper along with smoked paprika, chipotle chile powder, and garlic powder. Cook for 10 minutes, breaking up the meat with a spoon, until the chicken is browned and vegetables have softened.
  3. Add Rice and Liquids: Stir in the rice, then add salsa verde, hot sauce, sliced zucchini, corn, and 1 1/2 cups of water. Bring the mixture to a boil on the stovetop.
  4. Simmer Covered: Place a lid on the skillet and reduce heat to the lowest setting. Let the rice cook for 15 minutes until most of the liquid has been absorbed but still a little moisture remains.
  5. Top With Cheese and Bake: Remove the skillet from heat, sprinkle the Mexican cheese blend evenly over the top, then transfer it to the preheated oven. Bake for 10 minutes until the cheese has melted and is bubbly.
  6. Serve: Spoon portions onto plates and top with plain Greek yogurt, avocado, fresh basil or cilantro, chopped scallions, and a squeeze of fresh lime juice. Enjoy while warm.

Notes

  • You can substitute ground turkey or lean ground beef for the chicken if preferred.
  • Use fresh salsa verde for brighter flavor or store-bought for convenience.
  • Adjust hot sauce amount depending on your preferred spice level.
  • For a vegetarian version, omit the chicken and add extra vegetables or beans.
  • If you don’t have an oven-safe skillet, transfer the cooked mixture to a baking dish before adding cheese and baking.
  • Leftovers reheat well in a skillet or microwave the next day.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 5 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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