This easy Baked Salsa Chicken and Rice recipe is a super easy Mexican-inspired weeknight meal made in only one pan! Make it with basic pantry and freezer ingredients you probably already have in your kitchen!
Estimated reading time: 8 minutes
Everybody loves a good comfort food meal, and this Baked Salsa Chicken and Rice is not only warm and comforting, it’s also one of the easiest meals we’ve ever made. In our house there are always bonus points for set-it-and-forget-it meals, simple one pot dishes, and dump and go casseroles, and this salsa chicken recipe is all that and more. It’s one of our go-to meals for busy weeknights and we know you’ll love it as much as we do!
There are SO many reasons we love this baked salsa chicken and rice recipe. Here are just a few!
- It’s EASY and CONVENIENT: With just one pan and minimal prep and clean-up, this whole meal is on the table in under 1 hour.
- It’s FLAVOURFUL: Taco seasoning, salsa, and cheese are the perfect trio even kids love!
- It’s GREAT for MEAL PREP: It can easily be made in advance and stored in the fridge or freezer.
- It’s CUSTOMIZABLE: Adjust the spice level, veggies, and toppings to your preference.
Here’s how to make this baked salsa chicken and rice the BEST it can be!
Cook your chicken and rice covered for the first 40 minutes. This ensures even cooking of both the chicken breasts and the rice. If your baking dish doesn’t have a lid, cover it with aluminum foil, making sure the steam won’t escape.
Salsa is the backbone of this recipe so make sure you use one that you enjoy eating with tortilla chips or tacos. We prefer using a chunky salsa for this recipe and usually go for fat free and low sodium.
Make a flavourful base for your rice by mixing one cup of salsa into the stock, ensuring the flavours are going to spread evenly throughout the dish.
Check the internal temperature of the chicken breast and don’t cook it past 165 degrees Fahrenheit (74 degrees Celsius). If the chicken breasts you’re using are thin, check them after 30-35 minutes, if they are thicker, 40-45 minutes.
If you have the time, sear the seasoned chicken breasts on all sides. Add in the peppers and the rice and sauté, then add the stock mixture and continue with the recipe. Searing the chicken and toasting the rice will add depth of flavour to your dish.
Running into trouble with this recipe? Here are some issues you might encounter and how to fix and prevent them!
If the rice is still crunchy after the 40 minutes and all the stock is gone, add 1/2 cup of extra stock and cook covered for another 5-10 minutes.
If you don’t like spicy food, make sure you use a mild salsa and don’t add any sliced fresh or pickled jalapeños.
If your chicken breasts are done cooking (they reached 165 degrees Fahrenheit or 74 degrees Celsius internal temperature) when you remove the lid, simply broil your chicken and rice after adding the cheese for just 2 minutes, so the cheese has a chance to melt without overcooking the protein.
To add more flavour consider adding some chopped onion, crushed garlic, and some cumin. At the end of cooking, squeeze some lime juice over the chicken. You can also season the chicken breasts the night before and leave them in a container in the fridge to let the flavour infuse.
Here’s everything you’ll need to make this baked salsa chicken recipe (paid links):
- Cutting Board and a large knife
- measuring cups and spoons
- liquid measuring cups
- Tongs
- cheese grater
- Cast Iron Skillet or other oven-safe skillet
- Instant Read Thermometer
Here are the ingredients you’ll need to have on hand to make this baked salsa chicken and rice recipe (paid links):
- 1 tablespoon olive oil
- 4 chicken breasts (about 3 ounces each)
- 1 tablespoon taco seasoning
- 2 bell peppers (I use red and green) chopped
- 1 1/4 cup long grain white rice
- 3 cups chicken stock
- 2 1/2 cups fat free salsa
- 1/2 cup shredded cheddar cheese
- chopped cilantro and sliced jalapeños for serving optional
Take this salsa chicken recipe to the next level with one of these delicious variations on the basic recipe!
- Chicken thighs: Replace the chicken breasts with chicken thighs. If you choose skin on, make sure you brown them well on the top so the skin renders all the fat.
- Vegetarian: Skip the chicken altogether and add 1 can of black beans and 2 cups of corn or even chickpeas for plant-based protein.
- Spicy: Add a few pinches of cayenne pepper to the chicken and in the stock mixture.
- Veggie: Add corn, chopped up zucchini, and black beans to the rice.
- Topping twists: Top with guacamole, sour cream, and crushed up tortilla chips for more flavour and texture.
Time needed: 55 minutes
Here’s how to make this easy baked salsa chicken and rice recipe!
- Prepare the chicken
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large oven-safe skillet, add the olive oil over medium-high heat.
Sprinkle the 4 chicken breasts with the taco seasoning on all sides, then sear the chicken in the pan on both sides. The chicken breasts will only need about 2 minutes per side over medium-high heat – the idea is not to cook the chicken through, but just to develop some flavour on the outside of the chicken and in the pan. - Prep the rice
In a liquid measuring cup, mix the chicken stock and 1 cup of salsa.
Turn off the heat under the pan. Remove the chicken breasts to a plate and add the chopped bell peppers and rice. Pour the stock mixture over them and mix everything together well.
Add the chicken breasts back in, nestling them into the rice mixture. - Add the rest of the salsa and bake
Spoon the remaining salsa over top of the chicken breasts. Put the lid on and bake in the preheated oven for 40 minutes at 375 degrees Fahrenheit (190 degrees Celsius). If your skillet doesn’t have a lid, you can cover it with aluminum foil.
- Uncover and finish cooking
After the 40 minutes, remove the lid, sprinkle the grated cheese over the chicken breasts, and continue baking uncovered for about 10-15 minutes or until the internal temperature of the chicken is 165 degrees Fahrenheit (74 degrees Celsius). (Because pans and oven temperatures vary, this can affect baking time. Use an instant-read thermometer for best results).
- Garnish and serve
Once the chicken and rice are cooked through, remove the pan from the oven and serve with a sprinkling of fresh cilantro, some sliced jalapeños (optional), and even a dollop of sour cream, if desired.
Can I use brown rice instead of white rice?
We wouldn’t suggest that swap as brown rice requires more liquid and cooking time and the chicken will overcook.
Can I make this in advance?
Yes! This recipe keeps well in airtight containers in the fridge for 3-4 days or in the freezer for up to 3 months if protected well from freezer burn.
Is salsa chicken and rice dairy free?
If you skip the cheese or use a dairy free cheese alternative, this recipe is dairy free.
Can I use pre-cooked chicken?
For sure you can! Slice or shred your cooked chicken and add it on top of the rice mixture when you remove the lid, add grated cheese and cook for 10 more minutes.
Can I use a different cooking liquid instead of chicken stock?
Yes, feel free to use veggie stock, water with a bulion cube or water with tomato paste, salt, garlic and onion powder.
More Easy Meals
- One Pot Pasta (Basic Recipe)
- Air Fryer Steak Fajitas
- Easy Korean Beef Rice Bowls
- Easy Baked Feta Pasta
- One Pot Spaghetti and Meat Sauce
- Poke Bowl
- Pork Chop Sheet Pan Dinner
- Sesame Orange Chicken
- Easy Lemon Chicken Sheet Pan Dinner
Watch the video below to see exactly how we make this recipe. You can find many more deliciously simple recipe videos on our YouTube channel!
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Baked Salsa Chicken and Rice
Recipe: Equipment
- Tongs optional
Recipe: Ingredients
- 1 tablespoon olive oil
- 4 chicken breasts (about 3 ounces each)
- 1 tablespoon taco seasoning
- 2 bell peppers (I use red and green) chopped
- 1 1/4 cups long grain white rice
- 3 cups chicken stock
- 1 cup fat free salsa for the rice
- 1 1/2 cups fat free salsa for the chicken
- 1/2 cup shredded cheddar cheese
- chopped cilantro and sliced jalapeños for serving optional
Recipe: Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large oven-safe skillet, add the olive oil over medium-high heat.
- Sprinkle the 4 chicken breasts with the taco seasoning on both sides, then sear the chicken in the pan on both sides. The chicken breasts will only need about 2 minutes per side over medium-high heat – the idea is not to cook the chicken through, but just to develop some flavour on the outside of the chicken and in the pan. (Feel free to skip this step to save time – see recipe notes)
- In a liquid measuring cup, mix the chicken stock and 1 cup of salsa.
- Turn off the heat under the pan. Remove the chicken breasts to a plate and add the chopped bell peppers and rice. Pour the stock mixture over them and mix everything together well.
- Add the chicken breasts back in, nestling them into the rice mixture.
- Spoon the remaining salsa over top of the chicken breasts. Put the lid on and bake in the preheated oven for 40 minutes at 375 degrees Fahrenheit (190 degrees Celsius). If your skillet doesn't have a lid, you can cover it with aluminum foil.
- After the 40 minutes, remove the lid, sprinkle the grated cheese over the chicken breasts, and continue baking uncovered for about 10-15 minutes or until the internal temperature of the chicken is 165 degrees Fahrenheit (74 degrees Celsius). (Because pans and oven temperatures vary, this can affect baking time. Use an instant-read thermometer for best results).
- Once the chicken and rice are cooked through, remove the pan from the oven and serve with a sprinkling of fresh cilantro, some sliced jalapeños (optional), and even a dollop of sour cream, if desired.
Recipe: Notes
Storage instructions
This Salsa Chicken and Rice keeps well in an airtight container, in the fridge for 3-4 days, and in the freezer for up to 3 months if protected well from freezer burn.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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This was really good! I used chicken tenders instead of chicken breasts and used some tomatillo salsa that was made by my daughter the other night. I did however find the reviews helpful that stated it needed quite a bit more time for the rice to cook. I had my oven cranked up to 400 at first for the first 45 mins and the rice was half-way cooked. I then added a bit more liquid, cranked it to 450 and then it still took another 30 mins for the rice to get cooked. I will make it again for sure, but just be mindful it takes a lot longer to cook.
We’re happy you enjoyed this recipe. Thank you for sharing your feedback! Are you sure your oven gets as hot as the temperature you set it at? One hour and 15 minutes sound like a long time for rice to bake.
I used a crockpot after doing all of the stovetop instructions
It still tasted as good as I was hoping
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
This has been a go-to recipe for me since I discovered it! My whole family loves it and it is the perfect amount of prep for a busy week night.
I’ve had this great plan to save the leftovers and shred them them for enchiladas but I have yet to have any leftovers to test it out!
We’re so happy that you enjoyed our recipe. Thank you for taking the time to leave your feedback!