A spin on one of our favorite weeknight staple meals, baked chicken and rice, this One Pan Salsa Chicken and Rice is made with Tex-Mex spices and salsa. Think of it like cheater Arroz con Pollo. Even better, though? Under 10 ingredients, no prep required, and ready in about 30 minutes.
One Pan Salsa Chicken and Rice
- 1 lb boneless, skinless chicken breast
- 1-2 teaspoons taco seasoning (plus salt if unsalted)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup white rice
- 16-oz jar of your favorite salsa
- 1 1/2 cups chicken stock/broth
- Optional: Chopped cilantro, sliced green onions, sliced avocado
Preheat oven to 425 degrees.
Season chicken breasts on both sides with taco seasoning and salt, to taste.
Heat olive oil in a large cast iron pan (or other oven-safe skillet) over medium-high heat. Once oil is hot and shimmers, add chicken in a single layer and sear on each side for 1 1/2 minutes. Remove chicken from pan (it will not be cooked through) and set aside.
Turn the heat down to medium and add the butter. Once the butter melts, stir in the rice and continue to stir for one minute, or until you can smell the rice toasting. Carefully add the salsa and stock/broth, stir to combine, and bring mixture to a simmer.
Return chicken to pan and nestle into the rice. Turn off heat and transfer pan to pre-heated oven. Bake for 18-20 minutes, or until chicken is cooked through. Remove pan from oven and cover tightly with foil or lid. Allow to rest for 5 minutes.
Top with cilantro, green onions, and avocado. Serve with a green salad or steamed broccoli.
3 comments on “One Pan Salsa Chicken and Rice”
Another awesome recipe that we loved the first time and will make again! I am curious which salsa you choose, though? I too shop at Heinens and chose a salsa (one that looked more exciting than the big brand jars) that was labeled mild so I was sure my 18 mo old could stand it. It was way too spicy for him (but made for a delicious meal for us adults!) so next time will have to pick something else. Would love to hear what you choose for your family! Thanks again 🙂
Hi! I have found that too! “Mild” salsas that def aren’t mild. To be completely honest, I usually just grab what’s on sale, so I’ve prob used a different jar every time. 🙂 It seems some of the more “artisan” salsas seem to be spicer when marked mild, so I’d stick with a mainstream brand for this. I also like to sub in salsa verde for a different spin!
Can I do the sear and rice pre cook in a pan on the stove then transfer to a pan to cook in the oven?