One-Pan Salsa Chicken with Cheesy Rice

A delicious one-pan meal featuring juicy salsa chicken and creamy cheese-infused rice, perfect for a quick and satisfying dinner.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 540

For the Chicken

4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Any chicken can be used, even thighs for more flavor.
1 cup salsa (mild or spicy) Use homemade or store-bought.
1 teaspoon cumin Provides warmth; substitute with chili powder for extra spice.
1 teaspoon garlic powder Fresh minced garlic works, but use twice the amount.

For the Rice

1 cup long-grain white rice Brown rice can be used but requires adjustments in cooking time.
2 cups chicken broth Vegetable broth can be used for a vegetarian option.
1 cup shredded cheddar cheese Can swap for Monterey Jack or pepper jack for a kick.
0.5 cup sour cream Greek yogurt offers a healthier alternative.

For Garnish

Preparation

Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, season the chicken breasts with cumin and garlic powder; sear over medium-high heat for 3–4 minutes on each side until golden brown.
Pour salsa over the chicken, ensuring they are well coated.
In a separate bowl, combine the rice and chicken broth, then pour this mixture around the chicken in the skillet.
Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25 minutes.
Remove the skillet from the oven; stir in cheddar cheese and sour cream, then return to the oven uncovered for an additional 10 minutes, or until the rice is tender and the cheese is melted.
Garnish with fresh cilantro and serve with lime wedges.

Allow chicken to marinate in salsa for at least 10 minutes before cooking. For a spice boost, add jalapeños to the salsa.