One-Skillet Mexican Chicken and Rice: Your Ultimate Easy & Cheesy Weeknight Dinner!

Welcome to your new favorite weeknight hero: this incredible one-skillet Mexican Chicken and Rice recipe! It’s the perfect blend of ease, bold flavor, and comforting creaminess, all cooked in a single pan for minimal cleanup. Imagine tender, perfectly seasoned chicken mingling with fluffy, savory rice, generously coated in a luscious, cheesy sauce and bursting with vibrant Mexican-inspired spices. This isn’t just a meal; it’s a delightful culinary experience that delivers big on taste while keeping your cooking simple and stress-free. Whether you’re a seasoned chef or a busy parent, this dish is guaranteed to become a cherished staple in your kitchen, offering a delicious and satisfying solution for any dinner dilemma.

This versatile meal pairs beautifully with a light, refreshing side. Consider serving it alongside a simple corn salad for a complementary crunch and sweetness, or a fresh fruit salad recipe to balance the rich, savory flavors. It’s a complete meal designed for convenience and deliciousness.

A Personal Note from Chelsea Lords

The One-Skillet Dinner That Everyone Will Rave About!

I am absolutely passionate about one-skillet meals because they simplify cooking without ever compromising on flavor. Less cleanup means more time enjoying delicious food with loved ones, and that’s a philosophy I live by! When you combine that convenience with the vibrant, comforting flavors of Mexican cuisine, you get a truly irresistible dish. This Mexican Chicken and Rice creation was inspired by our family’s deep love for my Sweet Potato Burrito Bowls. I took those same beloved ingredients and transformed them into this rich, creamy, and wonderfully cheesy skillet meal that has quickly become a household obsession.

This dish is truly special. It’s incredibly flavorful, wonderfully rich, and loaded with perfectly melted cheese that binds every ingredient into a cohesive, mouth-watering experience. Honestly, it’s one of those dinners that disappears almost instantly, with everyone always going back for generous second helpings. Prepare for this easy Mexican Chicken and Rice to earn a permanent spot in your weekly meal rotation – it’s that good!

Why You’ll Fall in Love with This Mexican Chicken and Rice Recipe

This isn’t just another dinner recipe; it’s a testament to how simple ingredients can create extraordinary flavor with minimal effort. Here’s what makes our One-Skillet Mexican Chicken and Rice an absolute must-try:

• Effortless One-Pan Cooking: Say goodbye to stacks of dirty dishes! This entire meal, from sautéing the chicken to cooking the rice, comes together in a single skillet, streamlining your cleanup routine.
• Rich, Creamy, and Cheesy Goodness: The secret lies in the harmonious blend of softened cream cheese and sharp Cheddar, which melts into a luscious sauce, coating every bite with unparalleled creaminess and an irresistible cheesy pull.
• Bold Mexican Flavors: Packed with aromatic taco seasoning, vibrant salsa, and savory taco sauce, this dish delivers an authentic and satisfying Mexican flavor profile that will tantalize your taste buds.
• Quick Weeknight Solution: Designed for busy schedules, this recipe moves from prep to plate in just about 40 minutes, making it an ideal choice for a fast, fulfilling family dinner.
• Highly Customizable: Easily adjust the spice level to your preference, incorporate additional vegetables, or experiment with different toppings to make this versatile dish uniquely yours.
• Crowd-Pleaser: Its comforting textures and universally loved flavors ensure that even the pickiest eaters will ask for more. It’s a guaranteed hit for family dinners and casual gatherings alike.

Key Ingredients for Flavor-Packed Mexican Chicken and Rice

The magic of this one-skillet meal comes from a thoughtfully selected combination of ingredients that build layers of delicious flavor and texture. Here’s what you’ll need to gather:

• Chicken: We recommend boneless, skinless chicken breasts, cut into bite-sized pieces. They cook quickly and distribute evenly throughout the dish. Boneless, skinless chicken thighs can also be used for a slightly richer flavor profile.
• Taco Seasoning: This is the heart of your Mexican flavor! You can use your favorite homemade taco seasoning blend for maximum freshness and control over ingredients, or opt for a good quality store-bought version for ultimate convenience. Adjust the amount based on your preferred spice level.
• Olive Oil: A couple of tablespoons of good olive oil are essential for sautéing the chicken and toasting the rice, ensuring a golden finish and preventing sticking.
• Cream Cheese: The secret weapon for an incredibly creamy and luscious sauce. Full-fat cream cheese, softened to room temperature or briefly microwaved, melts beautifully to create a rich, smooth base.
• White Rice: Basmati rice is our top recommendation. Its long, slender grains cook up fluffy and separate, resisting mushiness. If Basmati is unavailable, any good quality long-grain white rice will work, though you may need to adjust the cooking time slightly. Avoid shorter grain or sticky rice varieties, which can become too gummy.
• Salsa: Your choice of salsa dictates the overall heat and flavor. Whether you prefer mild, medium, or hot, ensure it’s a good quality jarred salsa that you enjoy, as it contributes significantly to the dish’s base flavor.
• Taco Sauce: Another key component for building that classic Mexican taste. Like salsa, select a mild version for a gentle flavor or a spicier one if you like extra heat. It adds a tangy, savory depth to the sauce.
• Chicken Broth: The essential liquid for cooking the rice. Chicken broth infuses the rice with savory flavor, making it far more delicious than plain water. Vegetable broth can be a suitable alternative.
• Black Beans: A Mexican cuisine staple! One (15.25-ounce) can of black beans, thoroughly drained and rinsed, adds protein, fiber, and a lovely earthy texture.
• Frozen Corn: Adds a welcome pop of sweetness, vibrant color, and texture. No need to thaw; it cooks quickly when added to the hot skillet.
• Sharp Cheddar Cheese: Freshly shredded sharp Cheddar is highly recommended (though optional). It melts smoothly into the dish, providing a tangy, salty, and undeniably cheesy finish that elevates the comfort factor. Other great melting cheeses include Monterey Jack or a Mexican blend.
• Fresh Avocado: Creamy, cool, and rich, sliced or diced avocado adds a beautiful contrast and luxurious texture as a topping. It’s a must for that authentic Mexican experience!
• Additional Toppings (Optional): Fresh cilantro, a squeeze of lime juice, a dollop of sour cream or Greek yogurt, and chopped green onions are all fantastic additions to customize your serving.

How to Make One-Skillet Mexican Chicken and Rice: Step-by-Step Instructions

Creating this delicious, comforting meal is simpler than you might think! Follow these detailed instructions to bring this flavorful Mexican Chicken and Rice to life in your kitchen. For precise measurements, please refer to the full recipe card below.

1. Prepare Your Chicken: Start by patting the boneless, skinless chicken breasts dry with paper towels. This step is crucial for achieving a good sear. Trim any excess fat, then cut the chicken into uniform, bite-sized pieces. Place the chicken in a bowl, sprinkle generously with taco seasoning (aim for about 2 to 3 tablespoons, or to your taste), and toss gently until every piece is thoroughly coated.
2. Sauté the Seasoned Chicken: Heat the olive oil in a large (a 3-quart, 10-inch pan with a lid is ideal) non-stick skillet over medium heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is mostly cooked through and beautifully browned on all sides. Browning adds immense flavor!
3. Incorporate Cream Cheese: While the chicken cooks, cube your softened full-fat cream cheese. If it’s not soft, microwave it for 15-20 seconds to make it easier to mix. Once the chicken is nearly cooked through, add the softened cream cheese to the skillet. Stir continuously with a wooden spoon or spatula until the cream cheese fully melts and blends into a smooth, creamy sauce coating the chicken. It might look a little greasy at first, but keep stirring until it emulsifies and becomes smooth. Once the chicken is fully cooked and the sauce is smooth, transfer the entire chicken mixture to a plate and cover it loosely with foil to keep it warm.
4. Toast the Rice: Using the same pan (no need to clean it – those browned bits are flavor!), add the uncooked Basmati rice to the empty skillet. Toast the rice over medium heat for about 1 minute, stirring constantly, until it smells slightly nutty. This quick toasting step enhances the rice’s flavor and helps it cook up fluffier.
5. Simmer the Rice: Pour in the salsa, taco sauce, and chicken broth. Stir everything together well, ensuring the rice is fully submerged in the liquid. Bring the mixture to a strong boil, then immediately reduce the heat to low or medium-low. Cover the pan tightly with its lid and let it simmer for approximately 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir gently every 7-8 minutes to prevent sticking. Once cooked, remove the pan from the heat, but keep it covered, and let it steam for another 3-4 minutes. This final steaming step allows the rice to become perfectly fluffy.
6. Adjust Rice Consistency (If Needed): Keep an eye on your rice. If it seems to cook too quickly and dries out, add a splash more chicken broth and continue to simmer. If it’s still too wet or not cooking fast enough, slightly increase the heat. The goal is tender, fluffy rice. Taste the rice and season with additional salt and pepper if needed.
7. Combine and Finish the Dish: Return the pan to low heat. Stir in the thoroughly rinsed and drained black beans and the frozen corn, mixing gently until they are warmed through. Now, add the reserved cream cheese-chicken mixture back into the pan. Gently fold everything together until the chicken, rice, beans, corn, and creamy sauce are evenly combined. Remove the skillet from the heat and stir in the freshly shredded sharp Cheddar cheese until it’s completely melted and delightfully gooey.
8. Final Seasoning and Serve: Taste the finished Mexican Chicken and Rice and adjust any seasonings one last time – adding more salt, pepper, or a pinch of taco seasoning if desired. Top with your favorite garnishes, such as fresh avocado slices, chopped cilantro, a squeeze of lime juice, or a dollop of sour cream. Serve hot and enjoy this incredibly satisfying one-skillet wonder!

Pro Tips for the Best Mexican Chicken and Rice & Creative Variations

Elevate your Mexican Chicken and Rice experience with these expert tips and ideas for customizing the dish to your liking:

• Essential Non-Stick Pan: We cannot stress this enough – a high-quality non-stick pan is paramount for this recipe. It prevents the rice from sticking, burning, and ensures uniform cooking, leading to perfectly fluffy grains. A 10-inch, 3-quart pan with a well-fitting lid is ideal.
• Perfectly Softened Cream Cheese: For a smooth, lump-free sauce, ensure your cream cheese is adequately softened. If it’s cold from the fridge, simply cube it and microwave for 15-20 seconds. This small step makes a huge difference in the final texture.
• Tailor Your Spice Level: This recipe is incredibly adaptable to your heat preference. For a mild, family-friendly dish, stick with mild salsa and taco sauce. If you crave more heat, opt for medium or hot varieties. You can also kick it up a notch by adding a pinch of cayenne pepper, finely diced jalapeños (with or without seeds), or a can of chopped green chilies for a subtle warmth.
• Boost with More Veggies: This dish is a fantastic canvas for additional vegetables. Feel free to sauté diced bell peppers (any color) or chopped onions along with the chicken. Stir in frozen peas, chopped zucchini, or even a handful of spinach along with the corn and beans for extra nutrients and color.
• Explore Protein Alternatives: While chicken is a classic choice, don’t hesitate to experiment! Ground turkey or seasoned ground beef would work wonderfully. For a plant-based version, omit the chicken and add extra black beans, pinto beans, sautéed mushrooms, or plant-based protein crumbles.
• Cheese, Please!: Beyond sharp Cheddar, consider using other excellent melting cheeses like Monterey Jack, Colby Jack, or a pre-packaged Mexican blend for a different flavor profile. A sprinkle of cotija cheese on top at the end also adds a lovely salty finish.
• Serving Suggestions Galore: This one-skillet meal is hearty enough to be a standalone dinner. However, it’s also fantastic served with warm flour or corn tortillas for scooping, a fresh green salad, or a side of guacamole. A squeeze of fresh lime juice just before serving brightens all the flavors.

Storage and Meal Prep Made Easy

This dish is an excellent candidate for meal prepping! Cook a larger batch on the weekend, portion it into individual containers, and you’ll have delicious, ready-to-eat lunches or dinners throughout the busy week. The flavors often deepen and meld even more wonderfully after a day or two in the fridge, making leftovers arguably even more delicious.

Frequently Asked Questions (FAQs) About Mexican Chicken and Rice

Got questions? We’ve got answers to help you master this delicious one-skillet meal!

• Can I use brown rice instead of white rice? While brown rice can be used, it will significantly increase the cooking time and likely require more liquid. For the best texture and quickest cooking, Basmati or another long-grain white rice is highly recommended. If using brown rice, anticipate cooking for 30-40 minutes and add an additional 1/2 cup of broth.
• My rice turned out sticky. What went wrong? Sticky rice typically indicates too much liquid, overcooking, or stirring too frequently during the simmering phase, which can release starches. Using Basmati rice and strictly adhering to the liquid-to-rice ratio and cooking times, along with using a non-stick pan, will help prevent stickiness.
• Can I freeze leftover Mexican Chicken and Rice? Yes, you absolutely can! Store individual portions in airtight, freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently in the microwave or on the stovetop, adding a tablespoon or two of broth if it seems dry.
• Is this recipe gluten-free? This recipe is naturally gluten-free, provided that your taco seasoning and taco sauce are certified gluten-free. Always double-check the labels of all packaged ingredients to ensure they meet your dietary requirements.
• What if I don’t have a non-stick pan? While a non-stick pan is strongly recommended for the rice, you can use a well-seasoned cast-iron skillet or a stainless steel pan. You’ll just need to be more vigilant about stirring the rice to prevent it from sticking and potentially burning.

Pin Recipe
Print Recipe

5 from 3 votes

Mexican Chicken and Rice

By
Chelsea Lords

One-pan Mexican Chicken and Rice, creamy, cheesy, and bursting with flavor! Customize with your favorite toppings and dig in.

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Servings:
4 servings

Equipment

• Large nonstick pan 3-quart, 10-inch, with lid

Ingredients

• 2 to 3 tablespoons taco seasoning
• 3/4 pound boneless, skinless chicken breasts cut into bite-sized pieces
• 2 tablespoons olive oil
• 4 ounces cream cheese full-fat, softened
• 1 cup uncooked white rice I recommend Basmati
• 1/2 cup mild salsa
• 1/2 cup mild taco sauce see Note 1 in Recipe Notes
• 1-3/4 cups chicken broth
• 1 (15.25-ounce) can black beans drained and rinsed
• 1 cup frozen corn
• 1 cup sharp Cheddar cheese freshly shredded, optional
• 1 large ripe avocado
• Serving suggestions see Note 2 in Recipe Notes

Instructions

1. Pat chicken dry with paper towels and trim fat. Chop into bite-sized pieces. Sprinkle the taco seasoning (add to preference—I like about 2-1/2 tablespoons). Toss gently to coat in the seasoning.
2. In a large, nonstick pan, add the oil (see Note 3). Add the seasoned chicken and cook over medium heat until mostly cooked, about 5–7 minutes.
3. Meanwhile, cube the cream cheese and soften in the microwave. Add to the chicken. Stir until smooth (it may look greasy at first, but keep stirring until smooth). Once chicken is fully cooked and cream cheese is melted, transfer everything to a plate and cover with foil to keep warm.
4. Add rice to the empty pan and toast for about 1 minute over medium heat with no liquid. Then add salsa, taco sauce, and chicken broth. Bring to a boil, reduce heat to low or medium-low, and cover. Simmer, stirring occasionally (every 7–8 minutes), until rice is tender, about 15–20 minutes total. Remove from heat, keep covered, and let steam for 3–4 minutes.
5. If rice cooks too fast, add more broth. If not cooking or too wet, raise heat slightly. It should take about 15–20 minutes to cook. Taste the rice and add salt/pepper if needed.
6. Once rice is tender, return pan to low heat. Add rinsed and drained beans and frozen corn. Stir to warm through. Add cream cheese-chicken mixture and gently stir. Remove from heat and stir in the Cheddar until melted.
7. Taste and season with any additional salt and pepper as needed. Add desired toppings (see Note 2). Enjoy hot!

Recipe Notes

Note 1 – Heat Level: The heat level of this dish depends entirely on your choice of salsa and taco sauce—use mild if you are sensitive to spice. For those who prefer more heat, consider adding chopped green chilies or fresh jalapeños to the skillet.

Note 2 – Optional Toppings: Elevate your meal with optional toppings such as chopped green onions or fresh cilantro, diced cherry tomatoes, chopped sweet peppers, fresh or pickled jalapeños, additional chopped green chilies, and/or a squeeze of fresh lime juice. A dollop of sour cream or Greek yogurt also makes a delightful addition.

Note 3 – Non-Stick Pan Requirement: For the best results and to prevent the rice from sticking to the bottom of the pan, it is crucial that the pan you use is non-stick. This ensures even cooking and easy cleanup.

Storage: Store any leftover Mexican Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth.

Nutrition Facts (Approximate per serving)

Serving: 1serving | Calories: 646kcal | Carbohydrates: 59g | Protein: 44g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 1398mg | Potassium: 1364mg | Fiber: 15g | Sugar: 5g | Vitamin A: 836IU | Vitamin C: 11mg | Calcium: 367mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation. Factors like specific brands, exact ingredient quantities, and preparation methods can affect nutritional values.

Love this Recipe? Leave a Comment Below!