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!


  • 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)


  • 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!