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.
- 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.