Description
A flavorful one-pan dish featuring tender chicken, rice, and zesty green chiles, topped with melted cheese.
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1½ cups long-grain white rice, uncooked
- 2½ cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1½ cups shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro
- 2 green onions, sliced
Instructions
- Season the chicken: Season the chicken pieces with cumin, chili powder, smoked paprika, salt, and black pepper.
- Brown the chicken: Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- Sauté the aromatics: In the same skillet, add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the rice: Stir in the uncooked rice and cook for about 1 minute, allowing it to lightly toast.
- Build the sauce: Stir in the diced green chiles, chicken broth, and cream of chicken soup. Mix until well combined.
- Return the chicken: Add the browned chicken back to the skillet and stir gently.
- Simmer: Bring the mixture to a gentle simmer. Cover, reduce the heat to low, and cook for 18–22 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often.
- Add the creamy finish: Remove from the heat and gently stir in the sour cream.
- Add cheese: Sprinkle Monterey Jack and cheddar evenly over the top. Cover for 2–3 minutes until the cheese melts, or place the skillet under the broiler for 1–2 minutes until bubbly and lightly golden.
- Garnish and serve: Sprinkle with cilantro and sliced green onions. Serve hot.
Notes
- Use mild or hot green chiles depending on how spicy you like the dish.
- If the rice is still firm but the skillet looks dry, add a splash of chicken broth, cover, and cook for a few more minutes.
- Monterey Jack melts beautifully, but pepper Jack is excellent if you want extra heat.
- Add corn or black beans for an even heartier one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg