One-Skillet Mexican Chicken and Rice Recipe

This One-Skillet Mexican Chicken and Rice Recipe is my go-to weeknight meal when I want something hearty, flavorful, and effortless all at once. It combines juicy ground chicken, vibrant veggies, smoky spices, and melty cheese, all cooked together in one pan — which means less mess and more time to actually enjoy your dinner. If you’re anything like me, you’ll love how this dish feels like a comforting hug after a busy day.

What makes this recipe truly special is how the salsa verde and chipotle powder work together to create that perfect balance of tangy, smoky, and slightly spicy flavor. Plus, baking it at the end gets the cheese wonderfully bubbly and gooey on top. Whether you’re feeding a family or prepping a dinner for friends, this One-Skillet Mexican Chicken and Rice Recipe is a winner every time.

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Ingredients & Why They Work

The ingredients in this One-Skillet Mexican Chicken and Rice Recipe play off each other to create layers of flavor and texture — from the creamy butter and savory chicken to the fresh veggies and punchy spices. I find grabbing fresh poblano peppers and good-quality salsa verde really makes a difference here.

• Salted butter: Adds richness and helps brown the chicken nicely for deeper flavor.
• Ground chicken: Lean and quick cooking, it soaks up spices and keeps the dish lighter than beef.
• Yellow onion: Builds a sweet, aromatic base for the savory spices.
• Poblano pepper: Offers a mild, smoky heat with a slight crunch if not overcooked.
• Smoked paprika: Provides a warm, smoky undertone that complements Mexican flavors perfectly.
• Chipotle chile powder: Adds a subtle smoky heat without being too spicy.
• Garlic powder: Easy way to infuse savory depth without peeling fresh cloves.
• Long grain rice: Stays fluffy and separate, so it doesn’t get mushy during cooking.
• Salsa verde: Brings tangy zest with tomatillo goodness that brightens every bite.
• Hot sauce: Adjusts the heat level and layers in acidity for balance.
• Zucchini: Adds fresh, tender texture and stretches the dish with a healthy veggie boost.
• Fresh or frozen corn: Sweet burst that pairs well with the smoky spices.
• Mexican cheeses (cheddar, pepperjack, colby jack): Melts beautifully for gooey, flavorful topping.

Make It Your Way

I love to make this One-Skillet Mexican Chicken and Rice Recipe my own by swapping out veggies depending on what’s in season or what’s left in my fridge. It’s a forgiving recipe that invites creativity, so don’t hesitate to tweak the heat level or add your favorite toppings.

• Variation: Sometimes I like to swap ground chicken for turkey or diced chicken thighs for a bit more juiciness—both work great.
• Heat Level: If you prefer milder flavors, reduce the chipotle powder and hot sauce or omit them entirely.
• Vegan/Vegetarian: Use plant-based ground meat or beans and swap cheese for vegan alternatives for a meat-free version.
• Extra Veggies: Bell peppers, cherry tomatoes, or spinach can be stirred in during cooking for added freshness and color.

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

Step 1: Sauté the Flavors

Start by melting the butter in a large oven-safe skillet over medium heat. Add the ground chicken, chopped onion, and poblano pepper, sprinkling in smoked paprika, chipotle chile powder, and garlic powder as you go. I break up the chicken with my spatula as it cooks to get those nice browned bits—aim for about 10 minutes until the meat is fully cooked and the veggies soften a bit. This step builds the base flavor, so don’t rush it!

Step 2: Stir in Rice and Liquids

Next, sprinkle in the rice and stir everything together so each grain is coated with buttery, spiced goodness. Pour in the salsa verde, hot sauce, sliced zucchini, corn, and 1 ½ cups of water. Give it a good stir and crank the heat up just long enough to bring it to a boil. This ensures the rice starts cooking evenly.

Step 3: Simmer and Cover

Once boiling, put the lid on the skillet and lower the heat to the smallest flame possible. Let the rice simmer gently for about 15 minutes so it soaks up most of the liquid without drying out completely. I peek a couple of times to make sure it’s not sticking or burning, stirring carefully if you need to loosen anything.

Step 4: Add Cheese & Bake

Turn off the heat and sprinkle your Mexican cheese blend evenly over the top of the chicken and rice. I love the mix of cheddar, pepper jack, and colby jack here for flavor complexity. Pop the skillet into your preheated 425°F oven and bake uncovered for 10 minutes, or until the cheese is melted and bubbly — that golden topping is pure comfort.

Step 5: Garnish & Serve

Serve straight from the skillet (hello, minimal clean-up!) and pile on your favorite garnishes—plain Greek yogurt, diced avocado, fresh lime wedges, chopped cilantro or baby basil, and some sliced scallions all add freshness and brightness. It’s the perfect balance to the rich, cheesy baked flavors.

How to Serve One-Skillet Mexican Chicken and Rice Recipe

Garnishes

I always top mine with a dollop of plain Greek yogurt—it cools down the smoky heat and adds creaminess without overpowering the dish. Fresh lime wedges squeezed right before eating brighten up the bold flavors, and a handful of chopped cilantro or baby basil gives that fresh herbal punch I love. Don’t forget the avocado and scallions for some creamy and crisp contrast!

Side Dishes

Since this One-Skillet Mexican Chicken and Rice Recipe is a hearty meal itself, I usually keep it simple on sides. A crisp Mexican-style corn salad or a light cabbage slaw pairs wonderfully to add texture and freshness. Sometimes, I serve it with warm tortillas or chips to scoop up every last bite.

Creative Ways to Present

For special occasions, I like to plate this dish in colorful individual skillets or cast iron pans. It makes for a festive, rustic presentation that guests appreciate. You can even turn it into stuffed peppers or bake it in filo cups for bite-sized appetizers—talk about flair!

Make Ahead and Storage

Storing Leftovers

Your leftovers will keep well covered in the fridge for up to 3 days. I recommend storing the rice and chicken in an airtight container and adding any fresh garnishes only when reheating to keep everything bright and fresh.

Freezing

I’ve frozen this dish a couple of times with good results—just cool completely before portioning into freezer-safe containers. It freezes nicely and thaws well overnight in the fridge. When ready, thaw before reheating for best texture.

Reheating

Reheat leftovers covered in the microwave or stovetop with a splash of water or broth to keep the rice moist. If you want that melty cheese experience again, pop it in the oven for a few minutes after reheating.

FAQs

Final Thoughts

This One-Skillet Mexican Chicken and Rice Recipe has become one of my favorite comfort meals because it’s so easy to pull off and incredibly satisfying. I love how everything cooks together, letting the flavors build naturally without complicated steps. If you’re looking for a flavorful, fuss-free dinner that’ll have you coming back for seconds (and thirds!), I can’t recommend this enough. Give it a try, and I bet it’ll find a permanent spot on your recipe rotation too.

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