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One Skillet Wonder-Mexican Chicken and Rice Skillet

Writer's picture: Suzanne ClarkSuzanne Clark
Apr 25, 20171 min read

Would you believe you could make dinner from start to finish in 30 minutes? Not only that, the entire meal would be assembled, cooked and served in just one skillet. I do mean everything, chicken, veggies and creamy rice. A complete meal for four in just one pan!

I know everyone is very busy these days. It is so tempting just to go through the drive through or prepare something pre-made from the freezer section when your days are rushed. With just a few ingredients, you can still have that convenience with this easy recipe. Using this quick cooking method, the chicken stays juicy and tender with lots of flavor. I used Challenge Dairy’s Salsa Cream Cheese Spread to give a rich and creamy texture to the rice that is loaded with vegetables. To finish this dish, a cheesy corn tortilla topping gives it some extra Mexican flair and crunch.

Redefine fast food with this all in one skillet dinner. Easy preparation, easy clean-up and less time in the kitchen, you couldn’t ask for more! This recipe might sound too good to be true, so I guess you will have to try it and see for yourself how quick and easy this recipe is to make. The whole family will love this dish, especially you!


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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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