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Chicken and rice on a white plate.

Chicken and Rice Skillet Recipe (one pan)

This chicken recipe in a skillet is a delicious dinner-all in one pan! Layers of flavour line the cast iron pan, with the chicken breasts resting on a bed of rice mixed with sweet corn, fresh salsa and shredded zucchini.
5 from 12 votes
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Course: Main Course
Cuisine: American
Keyword: chicken skillet
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Servings
Author: April Saunders

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1.5 cups fresh salsa
  • 1.5 cups corn niblets if frozen, thaw in microwave first
  • 1 medium zucchini
  • 2 cups cooked basmati rice
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon Kosher salt
  • ½ teaspoon Fresh ground pepper
  • ⅓ cup Feta cheese
  • Limes, cilantro and sour cream for serving

Instructions

  • Pre-heat the oven to 400 degrees F.
  • Heat 1 tablespoon of olive oil in a large cast iron skillet on medium heat.
  • Mix up the spice rub of chili powder, onion powder, paprika, oregano, basil, Kosher salt and fresh ground pepper.
  • Coat the chicken breasts in the spice rub all over using your hands.
  • Then arrange the chicken breasts in the heated up skillet. Cook for 3-4 minutes on one side, then turn them over and cook for another 3. Set your oven timer for this and don't move them while they’re cooking (the flavour is developing here.)
  • While the chicken is searing in the pan, get a medium bowl and mix together the cooked rice, salsa, and corn kernels. Using a grater, shred the zucchini into the bowl. Mix all this goodness together with a wooden spoon till combined.
  • When the chicken has been seared on both sides, take the chicken breasts and place them onto a plate to rest while you do this next step.
  • Turn off the stove burner. Add the rice and salsa mixture to the skillet, spreading it out evenly. Then place the chicken breasts back on top of the rice.
  • Put the whole pan into the oven. Bake at 400F for 20-25 minutes or until an inserted meat thermometer into the chicken reads a minimum 165F. After 10 minutes, carefully take the pan out and sprinkle the feta cheese overtop.
  • Be careful taking the hot, heavy skillet out of the oven. Divide the chicken and rice between 4 plates. Serve warm with parsley, lime wedges and sour cream.

Notes

Cooking times are approximate and will vary slightly depending on the size of your chicken breasts and your oven. Use a meat thermometer to be certain food is cooked to the safe temperature.
Leftovers will be good in the fridge for up to 4 days. Keep leftovers in a sealed container in the fridge. Simply reheat in the microwave.
Nutrition information is approximate for ¼ of the recipe.
Nutrition Facts
Chicken and Rice Skillet Recipe (one pan)
Amount per Serving
Calories
366
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
83
mg
28
%
Sodium
 
1243
mg
54
%
Potassium
 
1017
mg
29
%
Carbohydrates
 
45
g
15
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
32
g
64
%
Vitamin A
 
1649
IU
33
%
Vitamin C
 
15
mg
18
%
Calcium
 
126
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
366
Nutrition Facts