Get ready for some serious flavor with this Mexican Chicken Thighs and Rice recipe! Boneless Skinless Chicken Thighs are marinated in an easy Mexican Marinade, then baked with veggies and rice for a simple one pot dinner. Plus, it's ready to eat in under an hour.
I don't know what it is, but the older I get, the more I LOVE a one pot meal. It's probably because all I do is clean up after my husband, kids, and dogs, and the idea of washing one dish really lights a spark inside of me. 😂
This recipe also just turned out amazing. I find that boneless skinless chicken thighs get a bit slimy in the oven, so I seared them in the pan first before baking, which was a game changer. We end up with perfectly tender chicken and really flavor filled rice.
For more easy one pot dinners, try this Chicken Couscous, Shrimp Broccoli Stir Fry, Ground Beef Gnocchi, and Broccoli and Cheese Pasta.
Jump to:
Why You'll Love This Recipe:
- One Pot. Dinner in one skillet..sign me up!
- Big on Flavor. The flavor starts with the Mexican Marinade and doesn't stop there. We're cooking the rice with veggies, enchilada sauce and chicken stock, which makes this dish taste amazing.
- Dinner on a Budget. Feed a family of four for much less than take out.
- Well Balanced. Healthy with protein, carbs and veggies all in one dish. The recipe is filling and there's no need for extra sides.
For more popular Mexican recipes, try these Baked Ground Beef Tacos, Street Corn Chicken Rice Bowls, Taco Salad with Catalina Dressing and Ground Beef Burrito Bowls.
Ingredients:
Chicken Thighs: You want boneless for this recipe, and I've used skinless, but skin on is an option too. Bone in will take longer to cook, so I don't recommend it. As far as chicken goes, I always recommend Smart Chicken because it's much easier to work with and is usually pretty clean right out of the package.
Jasmine Rice: My favorite for this recipe because it gets really light and fluffy. Don't use brown rice because it won't cook in the same amount of time.
Chicken Stock: More flavorful than chicken broth because it uses the bones. I always use stock for my recipes.
*You also need a large skillet with lid or dutch oven with lid for this recipe.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Any color bell pepper is great for this recipe.
- Think cilantro tastes like soap? Leave it off for garnish.
- The Jasmine rice can be swapped out with a white Basmati.
- The enchilada sauce can be substituted with tomato sauce, but I like the enchilada for the extra spice it brings to the dish.
For more Chicken Thigh recipes, try these Lemon Chicken Thighs and Potatoes, Boneless Smoked Chicken Thighs, and Oven Baked Boneless Chicken Thighs.
How to Make Mexican Chicken Thighs and Rice:
Step 1: Preheat the oven to 350 degrees. Trim the excess fat off the chicken thighs. Place the chicken thighs into a gallon sized ziplock or bowl. Pour in 1 tablespoon olive oil, juice from ½ a lime, taco seasoning and 1 teaspoon salt. Toss the chicken into the marinade and allow to sit at room temperature for 15-20 minutes. Heat a large stainless steal skillet or dutch oven on the stovetop to medium heat. Allow to really heat up, then add the marinated chicken to the skillet and cook for about 2-3 minutes on each side. Transfer the chicken to a plate. Note: It will not be cooked internally.
Step 2: Reduce the skillet heat to medium low. Add another tablespoon of olive oil and toss in the bell pepper, onion, jalapeños, and ½ teaspoon salt. Allow to cook for 4-5 minutes. Then, add in the garlic and rice. Sauté for one minute.
Step 3: Pour in enchilada sauce and chicken stock. Stir well, then place chicken thighs back on top. Cover the skillet with lid. Bake covered for 20 minutes. Remove from oven and check that the internal temperature of the chicken is at least 165 degrees. If it's not, return to the oven until it reaches that temp and is safe to eat.
Step 4: Transfer the chicken onto a plate, or to one side of the dish, so you can fork fluff the rice.
Step 5: Top with lime wedges and cilantro. Serve and enjoy!
Expert Tips:
- Trim the chicken thighs before searing. I don't like a lot of fat left on them.
- The skillet must be covered for the rice to cook properly in the oven. It should be fully cooked after 20 minutes of baking at 350 degrees.
For more Chicken and Rice recipes, try this Orange Chicken and Rice, Chicken Poke Bowls, and Chicken Chorizo Paella.
More One Pot Weeknight Dinner Ideas to Try:
If you tried this Mexican Chicken Thighs and Rice Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Mexican Chicken Thighs and Rice
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Get ready for some serious flavor with this Mexican Chicken Thighs and Rice! Boneless Skinless Chicken Thighs are marinated in an easy Mexican Marinade, then baked with veggies and rice for a simple one pot dinner. Plus, it's ready to eat in under an hour.
Ingredients
- 4 boneless skinless chicken thighs (about 1.25-1.5 lbs)
- 2 tablespoons olive oil
- 1 and ½ teaspoon salt
- 1 tablespoon taco seasoning
- juice from ½ a lime
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds and stems removed and minced
- 1 garlic clove, minced
- 1 cup jasmine rice, uncooked and rinsed with water
- ½ cup mild enchilada sauce
- 1 and ½ cups chicken stock
- Optional: 1 tablespoon minced cilantro and 4 lime wedges for serving
Instructions
- Preheat the oven to 350 degrees. Trim the excess fat off the chicken thighs. Place the chicken thighs into a gallon sized ziplock or bowl. Pour in 1 tablespoon olive oil, juice from ½ a lime, taco seasoning and 1 teaspoon salt. Toss the chicken into the marinade and allow to sit at room temperature for 15-20 minutes. Heat a large stainless steal skillet or dutch oven on the stovetop to medium heat. Allow to really heat up, then add the marinated chicken to the skillet and cook for about 2-3 minutes on each side. Transfer the chicken to a plate. Note: It will not be cooked internally.
- Reduce the skillet heat to medium low. Add another tablespoon of olive oil and toss in the bell pepper, onion, jalapeños, and ½ teaspoon salt. Allow to cook for 4-5 minutes. Then, add in the garlic and rice. Sauté for one minute.
- Pour in enchilada sauce and chicken stock. Stir well, then place chicken thighs back on top. Cover the skillet with lid. Bake covered for 20 minutes. Remove from oven and check that the internal temperature of the chicken is at least 165 degrees. If it's not, return to the oven until it reaches that temp and is safe to eat.
- Transfer the chicken onto a plate, or to one side of the dish, so you can fork fluff the rice.
- Top with lime wedges and cilantro. Serve and enjoy!
Notes
- Trim the chicken thighs before searing. I don't like a lot of fat left on them.
- The skillet must be covered for the rice to cook properly in the oven. It should be fully cooked after 20 minutes of baking at 350 degrees.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, skillet stovetop
- Cuisine: Mexican
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