One-Pan Mexican Chicken and Rice with Roasted Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty one-pan meal combining tender chicken thighs with spiced rice and sweet roasted corn for an easy Mexican-inspired dinner. This mexican-inspired chicken ready in about 55 minutes pairs olive oil, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

Prep: 15 min Cook: 40 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Pat dry 6 bone-in, skin-on chicken thighs and season with 1 tsp salt, 1/2 tsp black pepper, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp chili powder.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat; add chicken thighs skin side down and sear for 5-6 minutes until skin is golden and crisp.
  3. Step 3: Flip chicken and cook 2 minutes more, then remove chicken from skillet and set aside.
  4. Step 4: In the same skillet, add 1 cup diced yellow onion and 4 minced garlic cloves; sauté for 3-4 minutes until softened and fragrant.
  5. Step 5: Stir in 1 1/2 cups long grain white rice and toast for 1 minute until rice is translucent around edges.
  6. Step 6: Add 3 cups chicken broth, 1 cup canned diced tomatoes with green chilies, and 1 cup frozen corn kernels; stir to combine.
  7. Step 7: Place chicken thighs on top of the rice mixture, skin side up, and transfer skillet to the preheated oven.
  8. Step 8: Bake uncovered for 30-35 minutes until rice is tender and chicken reaches an internal temperature of 165°F.
  9. Step 9: Remove from oven, sprinkle with 1/4 cup chopped fresh cilantro, and serve with lime wedges on the side.

Equipment for this recipe

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Frequently asked questions

How long does One-Pan Mexican Chicken and Rice with Roasted Corn take to make?

Total time is about 55 minutes (15 min prep + 40 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 with Roasted Corn?

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 olive oil from drying out.

Can I substitute ingredients in One-Pan Mexican Chicken and Rice with Roasted Corn?

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 with Roasted Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 with Roasted Corn?

Mexican chicken 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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