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One Pan Salsa Chicken and Rice Recipe

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4.1 from 14 reviews

This flavorful One Pan Salsa Chicken and Rice recipe is a quick and easy meal perfect for busy weeknights. Juicy, taco-seasoned chicken breasts are seared and then simmered with rice, salsa, corn, and bell peppers all in one skillet, creating a deliciously saucy, comforting dish that’s topped with melted cheese and fresh garnishes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 4 boneless, skinless chicken breasts
  • Taco seasoning (to taste)
  • 1 tablespoon oil

Vegetables and Rice

  • 1 small onion, finely chopped (about 3/4 cup)
  • 1 medium red bell pepper, finely diced (about 1 heaping cup)
  • 1 cup parboiled white rice
  • 1 cup corn (frozen or drained canned corn)

Liquids and Extras

  • 1 1/2 cups low-sodium chicken broth
  • 1 (~14-oz) jar of your favorite salsa
  • Salt & black pepper (to taste)
  • 1/2 cup shredded cheese (Cheddar or Mexican blend)
  • Optional toppings: fresh cilantro, lime wedges, sliced avocado

Instructions

  1. Prep and Season: Lightly pound the thick ends of the chicken breasts to ensure even thickness. Generously coat both sides with taco seasoning to infuse flavor.
  2. Get a Fast Sear: Heat a large, deep skillet over medium-high heat until hot. Add oil and sear the chicken breasts on both sides until a browned crust develops, but do not cook through. Remove the chicken and set aside on a plate.
  3. Sauté and Toast: Reduce the heat to medium. Add the chopped onion and diced red bell pepper to the skillet, sautéing for 3–4 minutes until softened. Stir in the parboiled rice and toast it for about 30 seconds, lowering the heat if rice starts to darken.
  4. Build the Sauce: Pour in the chicken broth, salsa, and corn. Stir to combine, scraping up any browned bits from the skillet. Season with salt and pepper as needed and bring the mixture to a boil.
  5. Simmer It Low: Nestle the seared chicken breasts back into the skillet. Reduce heat to a gentle simmer, cover tightly with a lid, and cook for 12 minutes. Uncover and gently stir the rice around the chicken to prevent sticking. Continue simmering uncovered for 4 to 8 more minutes until liquid is absorbed, rice is tender, and chicken is cooked through. If rice looks dry before cooked, add a splash of broth and cover briefly. Keep uncovered if salsa is very liquidy to thicken the sauce.
  6. Melt and Serve: Turn off heat once chicken and rice are fully cooked. Fluff the rice gently with a fork around the chicken breasts. Sprinkle shredded cheese generously over each chicken breast, then cover and let rest for 5 minutes off the heat to allow cheese to melt. Serve directly from the skillet, garnished with fresh cilantro, lime wedges, and sliced avocado if desired.

Notes

  • Use parboiled rice for best texture and timing; adjust liquid if using other rice types.
  • Adjust taco seasoning and salt according to your taste preferences, especially if the salsa is already salty.
  • If you want a spicier dish, choose a hot salsa or add chopped jalapeños when sautéing vegetables.
  • Use a heavy-bottomed skillet or cast-iron pan to prevent burning and promote even cooking.
  • Leftover chicken and rice can be refrigerated for up to 3 days and reheated gently.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-American

Find it online: https://recipeteach.com/one-pan-salsa-chicken-and-rice-recipe/