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Mexican Chicken and Rice Skillet

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

  • 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

  • 1
    Preheat oven to 400°F.
  • 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.
  • 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!
  • 4
    Place pan in the oven. Bake for 20-25 minutes or until rice is tender and the chicken is cooked through.
  • 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.
  • 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!

Recipe By

Living a Creative Life

Suzanne Clark is a mother of five and enjoys living in Phoenix with her husband and her family. Every day is a creative endeavor for Suzanne. A self-taught artist and cook, she creates award winning recipes and decorates homes with her unique style and artwork. See more at Living a Creative Life.