One-Pan Green Chile Chicken and Rice served in a skillet.

One-Pan Green Chile Chicken & Rice

ByCasey Monroe

Why Make This Recipe

One-Pan Green Chile Chicken & Rice is a simple and tasty meal that brings warmth and flavor to your table. It combines juicy chicken thighs with fluffy rice, vibrant green chiles, and melted cheese, all cooked in one pan. This recipe is perfect for busy weeknights and is easy to clean up since everything cooks in just one skillet. Plus, it’s packed with flavor and comforting ingredients that everyone will love!

How to Make One-Pan Green Chile Chicken & Rice

Ingredients:

  • 2 Tbsp. neutral oil
  • 2 lb. skin-on, bone-in chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 (4-oz.) can green chiles
  • 2 cups low-sodium chicken broth
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 3/4 cup shredded mozzarella
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Directions:

  1. In a large, deep-sided skillet over medium-high heat, heat the oil.
  2. Season the chicken all over with salt and pepper. Arrange the chicken in the skillet skin side down and cook, turning occasionally, until browned, about 5 minutes per side. Transfer the chicken to a plate.
  3. Reduce the heat to medium. In the same skillet, cook the onion, stirring occasionally, until softened, about 5 minutes.
  4. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
  5. Add the rice and cook, stirring frequently, until slightly toasted and fragrant, about 2 minutes.
  6. Add the green chiles and cook, scraping up any browned bits on the bottom of the pan.
  7. Pour in the broth, oregano, and cumin; season with salt and pepper.
  8. Return the chicken to the skillet and bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until the rice is cooked and the chicken is done, about 12 to 15 minutes.
  9. Transfer the chicken to a clean plate. Add the cheese and sour cream to the skillet and stir until melted. Stir in cilantro.
  10. Return the chicken to the skillet and serve with lime wedges alongside.

How to Serve One-Pan Green Chile Chicken & Rice

Serve the One-Pan Green Chile Chicken & Rice hot, straight from the skillet. You can add extra lime wedges on the side for everyone to squeeze over their portions. This dish pairs well with a simple green salad or some tortilla chips for a complete meal.

How to Store One-Pan Green Chile Chicken & Rice

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. To reheat, place it in a skillet over medium heat, stirring occasionally until warmed through. You can also use the microwave for quicker reheating.

Tips to Make One-Pan Green Chile Chicken & Rice

  • If you want more heat, add some sliced jalapeños or a pinch of cayenne pepper.
  • For added flavor, marinate the chicken in some lime juice and spices before cooking.
  • Make sure to scrape the browned bits from the bottom of the pan; they add extra flavor to the rice.

Variation

You can change this recipe up by using different types of protein, like boneless chicken breasts or even shrimp. For a vegetarian option, substitute the chicken with black beans or chickpeas for a hearty meal.

FAQs

1. Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and the amount of broth since brown rice takes longer to cook.

2. Is it possible to make this recipe in a slow cooker?
Absolutely! Sear the chicken and onions first, then add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

3. Can I freeze the leftovers?
Yes, you can freeze the leftovers! Just let it cool completely before placing it in a freezer-safe container. It will last for about 2-3 months in the freezer.