One Skillet Salsa Chicken and Rice is an easy dish made in just 30 minutes! Juicy chicken, tender rice, your favorite salsa, all covered in a melty layer of cheese.
One Skillet Salsa Chicken and Rice
A one pot, pan, skillet, crockpot meal is always the ideal dinner solution. Don’t you hate cooking an entire meal, then having to do a thousand dishes afterward? The worst. That’s why I love this one skillet salsa chicken. Plus it’s ready in half an hour which makes it even better! This recipe is great for experimenting and customizing when it comes to flavors because you can use any kind of salsa you want. Sweet, spicy, red, green, chunky, restaurant style. Swap cheddar cheese for a Mexican blend or some pepper Jack, maybe even a queso! Everything gets cooked and mixed together in a single skillet so from prep work to cooking to serving to clean up, this meal is a breeze.
Looking for more one pot dinner ideas? Check out my Sesame Garlic Beef Stir Fry or One Pot Beefaroni when you need a quick fix!
What’s the difference between long grain rice and short grain rice?
The biggest difference is really in the starch content for each kind of rice. Long grain rice is better suited for meals like this one. The rice is drier and a bit more forgiving since it doesn’t get super sticky. It’s way less likely to burn on the bottom of the pan. Short grain rice on the other hand does cook up sticky so it’s better in dishes like sushi or risotto.
How To Make One Skillet Salsa Chicken and Rice
- Heat. In a deep skillet (or a dutch oven if you have one) add the olive oil and heat over medium heat. Add the chicken and season generously with salt and pepper to taste.
- Cook. Cook the chicken until cooked through and golden. Transfer to a bowl or plate and set aside
- Saute. In the same skillet, add the diced onion and saute for about 3-4 minutes (or until soft). Add the garlic and saute for another 30 seconds.
- Add. Pour in the chicken broth and add the rice. Bring to a simmer.
- Season. Stir in the taco seasoning, salt, black pepper, garlic powder, and chili powder.
- Cook. Cover the skillet with a lid and turn the heat to low. Let the rice cook for 18-20 minutes, until tender.
- Stir. Add back the chicken, a half cup of the shredded cheese, salsa, and lime juice. Stir to combine.
- Sprinkle. Sprinkle the remaining cheese over top and place the lid back on top. Allow the dish to sit for about 10 minutes or until the cheese has melted.
- Serve. Serve with extra lime wedges and sliced green onions and enjoy!
Storing One Skillet Salsa Chicken and Rice
Leftovers can be stored in an airtight container in the fridge for up to 4 days. I love reheating this dish for lunch for the week!
Ingredient Notes
- Olive Oil – Avocado oil also works.
- Chicken – About a pound of boneless, skinless chicken breasts. Cut them into 1 inch cubes (as evenly as you can).
- Onion – I used yellow here but you could use a white onion if you’ve got it on hand.
- Garlic – 2-3 cloves freshly minced. Feel free to use more or less.
- Chicken Broth – You could swap this for chicken stock or vegetable broth if needed.
- White Rice – You want long grain white rice. Don’t worry about cooking it ahead of time. If you use brown rice instead, note that it has a longer cook time.
- Spices – Taco seasoning, salt, pepper, garlic powder, and chili powder. Adjust as needed.
- Shredded Cheese – I like to use either cheddar or a Mexican blend for this recipe. Save some for topping the dish at the end!
- Salsa – Any kind you like! Experiment with flavors and consistencies. You can use store bought or Homemade Salsa!
- Lime Juice – Freshly squeezed. Slice extra for a garnish.
- Optional – Green onions as a garnish.
Enjoy!
~Nichole
One Skillet Salsa Chicken and Rice
Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Boneless Skinless Chicken Breasts cut into 1-inch cubes
- 1/2 Cup Diced Yellow Onion
- 2 Cloves Garlic minced
- 1 3/4 Cups Chicken Broth
- 1 Cup Uncooked Long Grain White Rice
- 1 Tablespoon Taco Seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Chili Powder
- 1 Cup Shredded Cheddar or Mexican blend cheese divided
- 3/4 Cup Jarred Salsa
- 1 Tablespoon Fresh Lime Juice
Instructions
- Heat the oil in a medium Dutch oven or deep skillet over medium-high heat then add the chicken and season with salt and pepper to taste.
- Cook until golden then remove from the pan and set aside.
- In the same skillet cook the onion for 3-4 minutes or until soft then add the garlic and sauté until fragrant, about 30 seconds.
- Add the broth and rice and bring it to a simmer, scraping up any stuck bits on the bottom.
- Stir the taco seasoning, salt, pepper, garlic powder, and chili powder into the pot.
- Cover with a lid, turn the heat to low, and let it cook for 18-20 minutes or until the rice is tender.
- Stir in 1/2 cup of the cheese, salsa, cooked chicken, and lime juice.
- Sprinkle the remaining cheese on top then cover with a lid and let it sit for 10 minutes or until the cheese is melted.
- Serve with lime wedges and sliced green onions for garnish if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
