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Green Chile Chicken and Rice Skillet Recipe
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Green Chile Chicken and Rice Skillet Recipe

This one pan rice and chicken dinner is a mixture of chicken breasts, basmati rice, peppers, onions, and corn, cooked together with green chiles and salsa verde, resulting in a flavorful dinner that cooks up in just one skillet. This Green Chile Chicken and Rice Skillet is the perfect weeknight dinner when you are short on time and  don't want to waste time washing extra dishes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course, One-Pan
Cuisine: American, Healthy, Mexican, Southwest
Keyword: cheesy, chicken, chile, jalapeno, one-pan, rice, skillet meal
Servings: 4

Ingredients

  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tbsp avocado oil
  • 1 1/2 lb boneless skinless chicken breast (2 lg breasts)
  • 1 onion (sliced)
  • 1 bell pepper or poblano pepper (sliced)
  • 1 jalapeno (sliced and seeds removed if desired)
  • 3 cloves garlic (minced)
  • 1 cup basmati rice
  • 1 cup water (or chicken broth)
  • 1 1/2 cup salsa verde
  • 1 4 oz can diced green chiles
  • 1 cup frozen corn
  • 1 cup shredded cheese (monterey jack, pepper jack, colby jack, or a combination)

Optional Toppings

  • cilantro
  • lime juice
  • extra salsa verde
  • green onions
  • sliced jalapeno
  • sour cream
  • sliced avocado

Instructions

  • Preheat oven to 425°
  • In a small bowl mix together salt, pepper, cumin, and chili powder
  • Lay chicken breasts flat on a cutting board, press your hand firmly down on the flat side of the breast and using a sharp knife, slice each in half lengthwise. Season both sides of chicken liberally with seasoning mixture.
  • In hot oven-proof skillet over medium-high heat, add 1 tbsp avocado oil. Add chicken and sear 2 - 3 minutes per side.
  • Remove chicken from skillet, and add sliced onions, peppers, jalapeno, garlic, and rice, sauté 1 - 2 minutes to soften veggies and lightly toast rice.
  • Add water, salsa verde, green chiles, and frozen corn to skillet. Stir to combine. Return chicken to skillet, nestling it in the rice and veggies.
  • Cover and bake 20 minutes. Fluff rice with fork, and top with cheese.
  • Return to oven uncovered, and bake 5 minutes until cheese is melted and chicken reaches an internal temperature of at least 165°

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