This is probably one of our top favorite tex-mex chicken skillet meals that's a breeze to whip up during the week! A simple, healthy mix of chicken, rice, corn, salsa and of course cheese is sure to win over even the pickiest of eaters. We recommend topping with your favorite tortilla chips by crushing them up and sprinkling them over the individual servings.
Ingredients:
- 2 chicken breasts (1 large or 2 medium/smaller chicken breasts)
- 1/2 small onion chopped
- 1/2 jar of salsa (cooks choice!)
- *Substitute one can of tomatoes with green chilies and a splash of salsa for a different twist
- 1 package taco seasoning
- 1 can of corn drained
- 2 cups cooked rice
- Cheddar cheese shredded
- 1 and 1/2 cup water
Make It:
- First get the rice cooking!
- Preheat your deep-fry pan or skillet on med-high until hot. You can gauge this by dropping a small drop of water on the skillet. If it skips and sizzles, you are ready!
- Slice each chicken breast in half and sprinkle with salt and pepper (or really amp up the flavor with chili powder, garlic powder, paprika, cayenne pepper, etc).
- Drizzle some olive oil in the hot skillet and gently place in chicken breasts. Cook about 4-5 minutes per side or until internal temperature reads 165. Take out of skillet and set aside on wooden cutting board with grooves to rest.
- Next add in smidgen more olive oil if needed and the chopped onions. Stir and cook 3-4 minutes until onions are translucent. Add water, taco seasoning, and salsa. Bring to a slight boil, cover with pan lid, lower heat and let simmer for about 5 minutes.
- Chop the chicken into bite sized pieces and add to skillet with drained can of corn. Stir in the cooked rice, top with shredded cheddar cheese (we recommend sharp or extra sharp) and replace pan lid until cheese is melted. *Or if you want the fun way, use your culinary torch to really ooze up the cheese! OR place skillet under the broiler for 2-3 minutes to meld everything together... mmm
- Serve topped with crushed tortilla chips! This step is important! The crushed tortilla chips adds a salty crunch that can't be beat.
Tools we love to use for this dish: