One-Pan Mexican Chicken and Rice (35-Minutes)

Busy weeknights call for quick, easy, and delicious meals – and this One-Pan Mexican Chicken and Rice is the perfect solution!

Juicy, seasoned chicken is cooked to perfection alongside fluffy, spice-infused rice, all in just one skillet.

No need to juggle multiple pots and pans – this dish keeps things simple while delivering bold, satisfying flavors.

Whether you’re cooking dinner for your family or meal-prepping for the week, this recipe is a game-changer!

Why You’ll Love This Recipe

• One Pan = Easy Cleanup – Everything cooks in a single skillet! Click here for more easy one pot ideas.
• Packed with Flavor – Bold Mexican-inspired spices make every bite delicious.
• Family-Friendly – Customizable with your favorite toppings.
• Great for Meal Prep – Stores well and reheats beautifully.

Ingredients You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper

For the Rice:

• 1 cup long-grain white rice (or jasmine rice)
• 1 ½ cups chicken broth
• 1 (14.5 oz) can diced tomatoes with green chilies
• ½ cup black beans (optional)
• ½ cup corn (optional)
• ½ small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika

Optional Toppings:

• Fresh cilantro
• Sliced avocado
• Lime wedges
• Shredded cheese
• Sour cream

How to Make One-Pan Mexican Chicken and Rice

Step 1: Sear the Chicken

1. Season the chicken with taco seasoning, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken and sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

Step 2: Cook the Rice

1. In the same skillet, sauté onions and garlic for 1-2 minutes until fragrant.
2. Stir in the rice, diced tomatoes, black beans, corn, cumin, and paprika.
3. Pour in the chicken broth, stirring to combine.

Step 3: Simmer Everything Together

1. Return the chicken to the skillet, nestling it into the rice.
2. Bring everything to a gentle simmer, cover, and cook for 20-25 minutes until the rice is tender and the chicken is fully cooked (internal temp of 165°F).

Step 4: Add Toppings & Serve

1. Remove from heat and let it sit for 5 minutes before fluffing the rice with a fork.
2. Garnish with cilantro, avocado, cheese, and a squeeze of fresh lime juice.
3. Serve hot and enjoy!

Expert Tips for the Best One-Pan Mexican Chicken and Rice

• Use chicken thighs for extra juiciness and flavor.
• Rinse the rice before cooking to remove excess starch.
• Adjust spice levels by using mild or hot diced tomatoes.
• For extra heat, add chopped jalapeños or a dash of cayenne pepper.
• Swap rice for cauliflower rice to make it low-carb.

What to Serve with Mexican Chicken and Rice

While this dish is a complete meal on its own, here are some great sides to pair with it:

• Mexican Street Corn (Elote) – A delicious, creamy side.
• Guacamole & Tortilla Chips – Perfect for dipping!
• Simple Lime & Avocado Salad – A fresh, zesty contrast.
• Pico de Gallo or Salsa – Adds an extra burst of flavor.

Storing and Reheating Leftovers

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Warm on the stovetop with a splash of broth to keep the rice from drying out.
• Freeze: Freeze in portioned containers for up to 3 months.

Recipe FAQ’s

Can I use brown rice instead of white?

Yes! But increase the cooking time to about 40 minutes and add more broth as needed.

Can I make it dairy-free?

Absolutely! Just skip the cheese and sour cream or use dairy-free alternatives.

Can I make this dish in an Instant Pot?

Yes! Sear the chicken using the sauté function, then cook everything on high pressure for 10 minutes, followed by a quick release.