Would you believe you could make dinner from start to finish in 30 minutes? Not only that, the entire meal would be assembled, cooked and served in just one skillet. I do mean everything: chicken, veggies and creamy rice. A complete meal for four in just one pan!
I know everyone is very busy these days. It is so tempting just to go through the drive through or prepare something pre-made from the freezer section when your days are rushed. With just a few ingredients, you can still have that convenience with this easy recipe. Using this quick cooking method, the chicken stays juicy and tender with lots of flavor. I used Challenge Dairy’s Salsa Cream Cheese Spread to give a rich and creamy texture to the rice that is loaded with vegetables. To finish this dish, a cheesy corn tortilla topping gives it some extra Mexican flair and crunch.
Redefine fast food with this all in one skillet dinner. Easy preparation, easy clean-up and less time in the kitchen, you couldn’t ask for more. This recipe might sound too good to be true, so I guess you will have to try it and see for yourself how quick and easy this recipe is to make. The whole family will love this dish, especially you!
Ingredients
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8 ounce tub Challenge Salsa Cream Cheese -
½ cup sour cream, plus 4 tablespoons for garnish if desired -
1 ½ cup chicken broth -
1 cup rice -
12 ounce can black beans -
12 ounce can diced, fire roasted tomatoes -
1 cup corn -
4 thin cut boneless and skinless chicken breasts -
3 tablespoons taco seasoning -
1 cup crushed corn tortilla chips -
½ cup Mexican blend shredded cheese -
4 tablespoons Challenge Butter, melted -
⅛ cup diced fresh cilantro (optional) -
⅛ cup diced fresh tomatoes or salsa (optional)
Directions
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1
Preheat oven to 400°F.
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2
In a large oven safe skillet (I used a cast iron skillet) combine cream cheese, sour cream, chicken broth, rice, black beans, tomatoes and corn stirring until combined. Season chicken breasts with taco seasoning.
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3
Place pan over high heat and bring to a boil, stirring constantly. Remove from heat and place seasoned chicken on top of rice mixture. Cover top of pan with aluminum foil, followed by a lid. This double layer will help keep the moisture in the pan and cook the rice and chicken perfectly!
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4
Place pan in the oven. Bake for 20-25 minutes or until rice is tender and the chicken is cooked through.
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5
Remove skillet from oven. Sprinkle top of casserole with tortilla chips and cheese blend. Drizzle the top with butter and place under broiler for 3-4 minutes or until the top is golden brown.
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6
To serve, sprinkle top with fresh cilantro. Place one chicken breast per serving and a generous scoop of creamy rice. If you want to get fancy, add a bit of salsa or fresh tomatoes and a dollop of sour cream to go supreme!