One Pan Salsa Chicken and Rice

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One Pan Salsa Chicken and Rice

This One Pan Salsa Chicken and Rice is the ultimate weeknight saver for busy families. Tender, taco-seasoned chicken breasts cook right alongside flavor-packed salsa rice in a single skillet. It is fast, budget-friendly, creates minimal dishes, and delivers a complete, comforting meal that kids and adults will both love.

Prep Time10

Cook Time25

Resting5

Total Time40

Course: Main Course

Cuisine: American, Tex-Mex

Difficulty: Easy

Servings: servings

Calories: 466kcal

Author: Nora from Savory Nothings

Ingredients

4 boneless, skinless chicken breasts
Taco seasoning to taste
1 tablespoon oil
1 small onion finely chopped (about ¾ cup)
1 medium red bell pepper finely diced (about 1 heaping cup)
1 cup parboiled white rice medium grain parboiled is best because it holds its shape without getting grainy or mushy, giving it an amazing Spanish rice texture! Long grain works well too.
1-½ cups low-sodium chicken broth
1 (~14-oz ) jar of your favorite salsa if your salsa is extra thick, you might need a splash more broth. If it's a very liquidy or watery salsa, you won't need as much.
1 cup corn frozen or drained canned corn both work perfectly!
salt & black pepper to taste
½ cup shredded cheese Cheddar or a Mexican blend
optional toppings to serve fresh cilantro, lime wedges, sliced avocado

Instructions

Prep and Season:
Lightly pound the thick ends of the chicken breasts so they are even in thickness. Generously coat both sides with taco seasoning.
4 boneless, skinless chicken breasts, Taco seasoning
Get a Fast Sear:
Place a large, deep skillet over medium-high heat. Let the pan get hot, add the oil, and sear the chicken on both sides until a browned crust forms (do not cook through yet).
Remove the chicken and set it aside on a plate.
1 tablespoon oil
Sauté and Toast:
Reduce heat to medium. Add the chopped onion and red bell pepper to the same skillet. Sauté for 3–4 minutes until they just start to soften.
Stir in the parboiled rice and let it toast for about 30 seconds, turning down the heat if the rice starts to darken.
1 small onion, 1 medium red bell pepper, 1 cup parboiled white rice
Build the Sauce:
Pour in the chicken broth, the whole jar of salsa, and the corn. Stir well, scraping up any delicious browned bits from the bottom of the pan. Season with salt and pepper if needed, then bring the liquid to a boil.
1-½ cups low-sodium chicken broth, 1 (~14-oz ) jar of your favorite salsa, 1 cup corn, salt & black pepper
Simmer It Low:
Nestle the seared chicken back into the skillet. Reduce the heat to a gentle simmer. Cover tightly with a lid and let it cook for 12 minutes.
Uncover the pan and gently stir the rice around the chicken breasts to make sure nothing is sticking to the bottom. Leave the lid off and let it finish simmering for another 4 to 8 minutes until the liquid is absorbed, the rice is tender, and the chicken is fully cooked through.
(Note: If your rice looks dry but isn't cooked yet, add a tiny splash of extra broth and pop the lid back on. If you are using a liquidy salsa, keep the lid off during these last few minutes so it thickens up perfectly!)
Melt and Serve:
Once the chicken and rice are fully cooked, turn off the heat. Gently fluff the rice around the chicken with a fork. Top each chicken breast with a generous sprinkle of shredded cheese. Add the lid back on the pan for 5 minutes off the heat to let the cheese melt.
Serve straight out of the skillet with fresh cilantro, a squeeze of lime juice, and some sliced avocado.
½ cup shredded cheese, optional toppings to serve

Video

Notes

The Rice: Use parboiled white rice only. Regular, brown, or instant rice will fail.
Liquid: Thick salsa? Add a splash of broth. Watery salsa? Simmer uncovered.
Flattening: Only flatten/pound the thick end of the chicken breast to roughly match the thinner end.
Searing chicken: Mid-high heat, fast crust. Do not cook through (it will turn rubbery).
Toasting rice: Medium heat maximum. If the rice turns dark, it stays hard.
Simmering: Keep it low and gentle. High heat will scorch the bottom.
Fix: Rice hard but chicken done? Plate chicken, cover, and finish rice alone.

Nutrition