Baked Salsa Chicken and Rice

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5 from 13 votes

Baked Salsa Chicken and Rice

This Easy Baked Salsa Chicken and Rice is a super easy Mexican-inspired weeknight meal made in only one pan!

Course Chicken, Dinner, Main Course, Meal Prep

Cuisine American, Family Meal, Meal Prep, Mexican, North American, Weeknight Meal

Keyword Easy Baked Salsa Chicken and Rice

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 520kcal

Author Chrissie

Equipment

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

US Customary - Metric

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.

Video

Notes

To save time, skip the step of browning the chicken breasts in the pan. Simply add the raw chicken breasts on top of the rice mixture, top with salsa and bake, covered.

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.

Nutrition