One-Pan Mexican Chicken and Rice Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful one-pan dish combining tender chicken, fluffy rice, and colorful vegetables, seasoned with Mexican spices and a hint of lime. This mexican-inspired one pot ready in about 55 minutes pairs boneless, skinless chicken thighs, long-grain rice, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 20 min Cook: 35 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1/4 cup olive oil and sauté diced onion for 3-4 minutes until softened and fragrant. Add red bell pepper, zucchini, and corn; cook for 5 minutes until vegetables are tender.
  3. Step 3: Stir in 1/4 cup chopped cilantro, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until aromatic.
  4. Step 4: Return chicken to the skillet, add 1/4 cup lime juice, and mix well. Season with salt and pepper.
  5. Step 5: Add 1 cup long-grain rice and stir to coat. Pour 1/2 cup water into the skillet, cover, and bake for 25-30 minutes until rice is tender and liquid is absorbed.
  6. Step 6: Let rest for 5 minutes before serving. Garnish with additional cilantro and a squeeze of lime.

Frequently asked questions

How long does One-Pan Mexican Chicken and Rice Skillet take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Mexican Chicken and Rice Skillet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain rice from drying out.

Can I substitute ingredients in One-Pan Mexican Chicken and Rice Skillet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Mexican Chicken and Rice Skillet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Mexican Chicken and Rice Skillet?

Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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