Name: One-Skillet Mexican Chicken and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 tablespoons salted butter; 1 pound ground chicken; 1 yellow onion, chopped; 1 poblano pepper, chopped; 1 teaspoon smoked paprika; 1 teaspoon chipotle chile powder; 1 teaspoon garlic powder; 3/4 cup long grain rice; 2 cups salsa verde; 1/4 cup hot sauce; 1 zucchini, sliced; 2 cups fresh or frozen corn; 1 1/2 cups Mexican cheeses (cheddar, pepper jack, or Colby Jack); Plain Greek yogurt; Baby basil leaves or chopped cilantro; Chopped scallions; Cubed or sliced avocado; Lots of fresh limes

Jump to Recipe· 4.6 from 19 reviews

If you’re anything like me, you love a dinner that feels like a fiesta but doesn’t mean hours in the kitchen. This One-Skillet Mexican Chicken and Rice Recipe is my go-to for those busy weeknights when I want something flavorful, comforting, and fuss-free. It all cooks together in one pan, which means less cleanup and more time to kick back. Plus, the blend of smoky spices, salsa verde, and melty cheese gives it a vibrancy that just wakes up your taste buds. Honestly, it feels like a little party in every bite.

What makes this One-Skillet Mexican Chicken and Rice Recipe really worth trying is how versatile it is. It’s a perfect midweek dinner, but I’ve also brought it to casual get-togethers because it’s always a crowd-pleaser. You get tender ground chicken, sweet corn, and fresh zucchini all mingling with that fragrant rice base. If you’re craving a simple, satisfying meal packed with bold Mexican flavors, I promise this recipe will become a staple in your kitchen!

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Why This Recipe Works

One-Pan Convenience: Everything cooks in the same skillet so you save time and dishes.
Flavor-Packed Spices: The smoky paprika and chipotle powder offer a depth that makes this dish truly special.
Balanced Ingredients: Combining fresh veggies, rice, and cheese creates a satisfying, well-rounded meal.
Customizable Toppings: From creamy yogurt to zesty lime, you can personalize each serving to your liking.

A black cast-iron pan filled with a thick, bubbly cheesy layer that is golden brown and slightly crispy at the edges. Below the cheese, a rich, chunky layer of cooked ground meat with corn and sauce is visible. On top, fresh green basil leaves are scattered, along with slices of creamy light green avocado fanned out near the center. White dollops of sour cream sit on several spots, adding contrast. Two large, triangular crispy yellow tortilla chips are placed partially dipped into the cheese layer near the edges. Thin white onion rings are also scattered among the fresh herbs, all sitting on a white marbled surface. In the background, a white bowl with tortilla chips and a halved lime add more context. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in the One-Skillet Mexican Chicken and Rice Recipe plays a role in delivering that authentic, comforting taste you want. I recommend using fresh produce when possible and a flavorful salsa verde to really boost the dish. Here’s why each piece fits perfectly.

Butter: Adds richness and helps develop flavor as you cook the chicken and veggies.
Ground Chicken: Lean and quick-cooking, it soaks up the spices and salsa beautifully.
Yellow Onion: Provides a sweet, aromatic base that complements the smoky spices.
Poblano Pepper: Mild heat with a slightly tangy flavor; if you want more kick, feel free to add a jalapeño instead.
Smoked Paprika: Essential for that smoky depth that feels so Mexican-inspired.
Chipotle Chile Powder: Adds heat and a subtle smoky kick; adjust based on your spice preference.
Garlic Powder: A quick way to get garlicky flavor evenly distributed.
Long Grain Rice: Absorbs the cooking liquids well without becoming mushy.
Salsa Verde: Brings tangy, fresh, and vibrant flavor that brightens the whole dish.
Hot Sauce: Bumps up the heat and layers in complexity; I love using my favorite brand here.
Zucchini: Adds fresh texture and a mild sweetness that pairs perfectly.
Corn: Sweet pops of corn balance out the spiciness and keep things fun to chew.
Mexican Cheeses: The melty blend of cheddar, pepper jack, and Colby Jack provides creaminess and a little zing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this One-Skillet Mexican Chicken and Rice Recipe is so adaptable. Over time, I’ve tried a handful of tweaks that let me play around with the heat level or add some seasonal veggies. Feel free to make it your own!

Vegetarian Variation: Swap ground chicken for crumbled tofu or tempeh, and use vegetable broth instead of water for cooking rice.
Add extra veggies: I sometimes throw in diced bell peppers or black beans for more texture and flavor.
Adjusting spice level: Use more or less chipotle powder and hot sauce depending on how fiery you like your food – I usually keep it medium spicy.
Cheese Options: Feel free to experiment with queso fresco for a more authentic touch or mozzarella for extra melty goodness.

Step-by-Step: How I Make One-Skillet Mexican Chicken and Rice Recipe

Step 1: Sauté the Seasoned Chicken and Veggies

Start by melting the butter in a large oven-safe skillet over medium heat. Add the ground chicken, chopped onion, and poblano pepper along with smoked paprika, chipotle chile powder, and garlic powder. Break up the chicken with your spatula and cook everything for about 10 minutes until the chicken is browned and the onions are soft and fragrant. This build-up of flavor right here really sets the stage, so don’t rush it.

Step 2: Add the Rice and Liquids

Next, stir in the rice so it gets coated with those delicious spices and chicken juices. Pour in the salsa verde, hot sauce, sliced zucchini, corn, and add 1 1/2 cups of water. Bring the mixture to a boil, then reduce the heat to the lowest setting and cover the skillet with a lid. Let it simmer gently for 15 minutes, allowing the rice to soak up most of the liquid. Be careful not to lift the lid too often; you want that steam working its magic.

Step 3: Cheese It and Bake

Once the rice is just about done (most of the liquid absorbed but not all), remove the skillet from the heat. Sprinkle the shredded Mexican cheese blend evenly over the top and transfer the skillet to a preheated 425°F oven. Bake for about 10 minutes until the cheese is melted and bubbly. This finishing step makes the dish cozy and indulgent—definitely not something you want to skip!

Step 4: Serve and Garnish

Finish by serving the dish warm with your favorite garnishes—sour cream or plain Greek yogurt, chopped scallions, sliced avocado, fresh basil or cilantro, and plenty of lime wedges. The acidity and creaminess from the toppings keep the flavors bright and balanced. Dig in and enjoy!

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Pro Tips for Making One-Skillet Mexican Chicken and Rice Recipe

Use an Oven-Safe Skillet: I always make sure my skillet can go from stovetop to oven to avoid extra pans and keep things easy.
Don’t Skip the Low Simmer: Cooking the rice on low heat with the lid on helps it absorb flavors and prevents burning.
Watch the Liquid Levels: If it looks too dry before baking, add a splash of water—better to be cautious than get crunchy rice.
Even Cheese Distribution: Sprinkle cheese evenly for a perfect melt rather than clumps of gooey cheese.

How to Serve One-Skillet Mexican Chicken and Rice Recipe

The dish is shown in a black cast iron pan with a textured surface, placed on a white marbled surface. It has about four main layers visible: the bottom layer is browned ground meat mixed with corn kernels; on top of that is a thick melted cheese layer with bubbly golden-brown spots; above the cheese are fresh slices of light green avocado, thin white rings of onion, and dollops of white sour cream. The dish is garnished with fresh green basil leaves scattered across and a few golden tortilla chips partially dipped inside. In the background, there are lime halves and extra chips on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a big dollop of plain Greek yogurt because it’s cool and creamy, balancing the spice beautifully. Fresh cilantro or baby basil leaves add a pop of color and brightness, and sliced avocado brings richness. Don’t forget plenty of lime wedges—I always squeeze fresh lime juice over my plate for that extra zing!

Side Dishes

This recipe stands tall on its own, but I love pairing it with a crunchy side salad like cabbage slaw or a simple cucumber and tomato salad. A warm tortilla or some chips and guacamole also make for fun accompaniments when you want to round out the meal.

Creative Ways to Present

For a special occasion, I’ve served this One-Skillet Mexican Chicken and Rice Recipe in individual ramekins sprinkled with cheese and broiled till golden on top. It feels elevated and festive, perfect for sharing. Another fun idea is to serve it family-style and let everyone customize their own bowls with different toppings and salsas.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and rice in airtight containers and keep them in the fridge for up to 4 days. When refrigerated, the flavors deepen, but I save the avocado and yogurt toppings for fresh use on reheating.

Freezing

This recipe freezes surprisingly well. I portion it into freezer-safe containers (without the fresh toppings), and when I’m ready, I thaw overnight in the fridge. Just note that the texture of veggies like zucchini might get a bit softer after freezing, but the overall flavor stays delicious.

Reheating

To reheat, I prefer warming leftovers gently on the stovetop over medium heat with a splash of water to loosen the rice. Alternatively, the microwave works well if you cover the dish to keep moisture in. Add fresh garnishes after reheating for a bright finish.

FAQs

Can I use fresh chicken instead of ground chicken in the One-Skillet Mexican Chicken and Rice Recipe?

Yes, you can substitute fresh boneless chicken thighs or breasts cut into small pieces. Just adjust the cooking time to ensure the chicken is fully cooked before adding the rice. Keep in mind that cooking times might be slightly longer, so check that the chicken is tender and cooked through before proceeding.
What if I don’t have salsa verde? Can I use another salsa?

Absolutely! While salsa verde offers a fresh, tangy flavor, you can substitute with your favorite red salsa or even a mix of diced tomatoes with a squeeze of lime. Just be mindful of the flavor and salt levels, as it may change the final taste slightly.
Is it necessary to bake the dish with cheese on top?

While baking with cheese melts it perfectly and adds a lovely golden finish, you can skip the oven step and simply sprinkle cheese over the hot dish off the heat if you prefer. The cheese will still melt from the residual heat, but the texture won’t be as bubbly or browned.
Can I make this recipe dairy-free?

Yes! Use a dairy-free butter alternative and skip or substitute the cheese with a plant-based cheese alternative that melts well. The dish will still be flavorful and satisfying without dairy.
How do I prevent the rice from sticking to the skillet?

Make sure there’s enough liquid when you add the salsa, hot sauce, and water, and keep the heat low when simmering with the lid on. Stirring once at the start to distribute everything evenly helps too. Using a good-quality non-stick or well-seasoned cast iron skillet also makes a big difference.

Final Thoughts

This One-Skillet Mexican Chicken and Rice Recipe quickly became a favorite for me because it’s simply delicious and so easy to whip up when life gets hectic. There’s something so satisfying about a meal that’s packed with bold flavors yet comes together in one pan. I hope you enjoy making it just as much as I do—which means savoring every cheesy, spicy, and fresh bite. Give it a try and see how it can brighten your weeknight dinners!