One-Skillet Mexican Chicken and Rice Recipe

Oh, I just have to tell you about this gem of a dish: my One-Skillet Mexican Chicken and Rice Recipe. It’s the perfect weeknight meal that somehow feels both comforting and festive at the same time. I love how everything cooks together in one pan, which means fewer dishes for you and me—win-win! Plus, the combination of smoky chipotle, fresh corn, and melty cheese is just irresistible.

This recipe is a lifesaver when you want bold flavors but don’t have hours to spend in the kitchen. It’s great for busy evenings or when you want to impress guests without breaking a sweat. Trust me, once you try this One-Skillet Mexican Chicken and Rice Recipe, it’ll become a go-to in your household, just like it is in mine.

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Ingredients & Why They Work

Each ingredient in this One-Skillet Mexican Chicken and Rice Recipe was chosen for how well it complements the others, creating a dynamic balance of texture and flavor. Plus, most are staples you might already have, making shopping a breeze.

• Salted butter: Adds richness and helps brown the chicken for that appetizing color and flavor.
• Ground chicken: A lean protein that cooks quickly and soaks up spices nicely.
• Yellow onion: Provides a sweet, savory foundation when sautéed.
• Poblano pepper: Adds gentle heat and a smoky flavor without overpowering.
• Smoked paprika: Brings warmth and depth, enhancing the dish’s Mexican-inspired profile.
• Chipotle chile powder: Packs smoky heat that’s key to that authentic kick.
• Garlic powder: A simple way to layer in garlic flavor without the risk of burning fresh garlic during browning.
• Long grain rice: Stays fluffy and separates nicely in this one-pot method.
• Salsa verde: Bright and tangy, it’s the heart of the sauce and adds moisture for cooking the rice.
• Hot sauce: Personalize the spice level easily here—use more or less depending on your heat tolerance.
• Zucchini: Adds freshness and balances the richness effortlessly.
• Corn (fresh or frozen): Sweet bursts that contrast beautifully with the smoky spices.
• Mexican cheeses (cheddar/pepperjack/colby jack): Melts perfectly to bind the dish with creamy, savory goodness.
• Plain Greek yogurt (for serving): A tangy, creamy topper that cools the heat and adds protein.
• Baby basil leaves or chopped cilantro: Bright herbal notes that keep the dish vibrant and fresh.
• Chopped scallions: Adds extra crunch and mild onion flavor as a topping.
• Avocado: Creamy texture that’s a luxurious pairing and balances spices beautifully.
• Fresh limes: A squeeze right before eating brightens every bite and adds zing!

Tweak to Your Taste

One of the best things about this One-Skillet Mexican Chicken and Rice Recipe is how adaptable it is. I often switch up the veggies or play with the spice levels depending on what I’m craving or what’s in my fridge. Don’t be shy to make it your own!

• Variation: I’ve swapped ground turkey or beef for the chicken when I’m out, and it works beautifully without losing the flavor punch.
• Vegetarian option: Try adding extra corn, black beans, and diced bell peppers instead of meat for a hearty plant-based version.
• Spice level: Feel free to dial back or up the chipotle and hot sauce — I find different brands vary a lot, so tasting as you go is key.
• Cheese choices: Mixing mild cheddar with a bit of pepper jack gives a nice melty texture with a subtle kick, but you can absolutely play with whatever cheese you like.

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

Step 1: Browning the Chicken and Aromatics

Start by heating the salted butter in a large oven-safe skillet over medium heat. Once melted and sizzling, add the ground chicken, chopped onion, and poblano pepper. Sprinkle in the smoked paprika, chipotle chile powder, and garlic powder as you cook. Break up the meat gently with a spatula to get it evenly browned. This takes about 10 minutes—don’t rush it, you want that nice caramelization that adds depth to the finished dish.

Step 2: Building the Flavor Base

Once the chicken is browned, stir in the long grain rice so it gets coated with the butter and spices. Next, pour in the salsa verde and hot sauce, then add the zucchini slices and corn. This combination brings moisture and brightness that’ll cook the rice perfectly.

Step 3: Simmering the Rice

Add about 1 ½ cups of water and bring the mixture to a boil. Then cover the skillet with a lid and turn the heat down to the lowest setting so the rice can gently steam. Cook for 15 minutes, or until most of the liquid is absorbed but there’s still a little moisture left—this prevents the rice from drying out during baking.

Step 4: Cheese and Bake

Remove the skillet from heat and sprinkle the Mexican cheese blend evenly over the top. Then pop the whole skillet in the preheated oven at 425°F for about 10 minutes until the cheese is melted and bubbly. I love that golden cheesy crust that forms—it takes the dish from hearty to downright indulgent.

Step 5: Serving it Up

Once out of the oven, mound servings onto plates and top with a dollop of plain Greek yogurt, sliced avocado, chopped scallions, fresh basil or cilantro, and a squeeze of lime. This adds freshness and creaminess that balance all those cozy spices perfectly.

How to Serve One-Skillet Mexican Chicken and Rice Recipe

Garnishes

I always top this dish with a generous spoonful of plain Greek yogurt—it’s like a creamy cool-down for the smoky spice. Fresh cilantro or baby basil leaves add a bright herbal freshness that really wakes up the dish, and I love adding sliced avocado for that luscious creaminess. A squeeze of lime juice right before eating is my absolute favorite finishing touch to bring everything together.

Side Dishes

For sides, I like to keep it simple with a crisp green salad or roasted veggies so the One-Skillet Mexican Chicken and Rice Recipe remains the star. If I’m feeling extra festive, some warm corn tortillas and a little pico de gallo on the side make the meal feel like a mini fiesta.

Creative Ways to Present

One of my favorite ways to jazz this up for guests is to serve it family-style in the skillet right at the table, letting everyone add their own garnishes and toppings. For casual gatherings, I’ve even turned it into burrito bowls by plating the chicken and rice over greens and letting friends build their own bowls with all the fixings.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftovers cool completely before storing in airtight containers. I’ve found that leftovers keep well in the fridge for up to 3 days. The flavors actually meld together even more overnight, making for a tastier lunch the next day.

Freezing

If you want to freeze portions, make sure to cool the dish fully and pack it in freezer-safe containers or bags. It freezes well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

I reheat leftovers gently in a skillet over low heat with a splash of water or broth to prevent drying out. Cover the pan to trap steam—this keeps the rice fluffy and the chicken tender. Microwave works too, but just be sure to cover to keep moisture in.

FAQs

Final Thoughts

This One-Skillet Mexican Chicken and Rice Recipe really feels like a hug on a plate — comforting, flavorful, and effortless. I love how it brings the family together without the stress, and how those simple ingredients turn into something special every time. Give it a shot next time you want something cozy yet exciting in your weeknight rotation; I promise you’ll be hooked just like I am!

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