Fiesta chicken is one of my all-time favorite chicken recipes because it’s vibrant and wholesome and it comes together really fast! It almost reminds me of chicken chili but it’s not soupy.
This one-pot wonder is ideal for busy weeknights and crazy midweek schedules. Who can resist the combination of tender rice, moist chicken, beans, and corn with lots of melty cheese?!!
One-Skillet Fiesta Chicken
We’ve all been there! 5:00 pm rolls around, everyone’s starving, and you didn’t have time to plan dinner. Yikes!!! Well, have no fear, this recipe will come to the rescue.
You likely have all the ingredients in your pantry and chicken in the freezer. It’s easy to put together and it can be on the table in under 30 minutes.
Oh, and added bonus, there’s only one pan to clean when dinner’s done.
I love that this fiesta chicken recipe means I can feed the fam after a long hard day without making a big mess in the kitchen. No take-out and no crazy gadgets. All I need are a few trusty kitchen staples and my job is done.
Looking for more delicious chicken and rice recipes? Try my jambalaya, arroz con pollo, and chicken and rice casserole next!
Let’s make this!
Fiesta Chicken Video Tutorial
On your phone? Check the web story here.
What is Fiesta Chicken?
Fiesta Chicken is a Tex-Mex chicken dish that combines a combination of chicken, rice, tomatoes, beans, and often corn. There are many variations and many methods of preparation.
My recipe is a delicious version made on the stovetop in a skillet (a one pan fiesta chicken) so you can get dinner on the table in 30 minutes.
Ingredient Notes
- Chicken: First, cut your chicken before you brown it, and don’t overcrowd your pan. It’ll stay juicier and cook more evenly (plus, it’s quicker). Overcrowding prevents proper air circulation which can trap steam and cause burning. I’ve used 2 boneless skinless chicken breasts cut into 1-inch cubes for this recipe.
- Thighs: Feel free to use chicken thighs, just adjust the cooking time accordingly.
- Ground chicken: works great as well so try it out!
- Rotisserie chicken:Â short on time? This is even faster to prep if you skip cooking the chicken and add cubed or shredded chicken at step 4!
- Onion:Â You can use either a yellow or white onion. Both work equally as well in this one skillet fiesta chicken.
- Red Bell Pepper: I use red bell pepper in this fiesta chicken with rice but orange, yellow, or green bell pepper are all great choices.
- Canned Chiles: Canned Ortega chiles are roated poblano chiles. I love buying these beautiful little convenience peppers. Roasting and peeling them is a bit labor-intensive and for this dish, the canned version works perfectly without any compromise to flavor! Grab the can with confidence my friend! ♥
- Rice: I use long-grain white rice. If you’d like to switch it to brown rice, try using instant brown rice.
- Cheese: I use either sharp cheddar or Monterey jack, depending on which I have in my fridge. Both are delicious. If you want to spice it up a little, try pepper jack.
Variations, Substitutes, + Additions
- Toppings: Fresh veggies and herbs can add a lot of extra flavors and round out the textures of this dish. Options I like are cilantro, fresh tomatoes, avocado, sour cream, red or green onions, crushed corn chips.
- Make it Spicy: If you’d like some heat and extra spice, try adding a hot sauce of your choice when you add the chicken broth, or try adding diced jalapeños or serranos when you saute onion and red bell pepper. You can also sub the diced tomatoes for a can of Rotel instead.
- More Vegetables: Instead of sauteing just one red pepper, try adding an extra orange and/or yellow popper, or instead add diced zucchini. You may need to adjust the amount of oil when the veggies are cooking.
Storing + Freezing Tips + Make-Ahead Tips
- Cool Storage Containers: I found the perfect stackable storage system for meal prepping or for freezing leftovers. Check it out here if you’re interested.
- Storing is simple: Place leftovers in an airtight container in the fridge. You can always divvy it up into single-serve portions to prep for weekday lunches or toss it all in a gallon-sized Ziploc to save space. This can be stored in the fridge for 3-4 days.
- Freezing:Â This freezes well. Package as explained above. When you reheat, you might need to add 1-2 tablespoons of chicken broth. The rice can dry out a bit during the freezing process. This will last in the freezer for 4 months. Â
- Make-Ahead: Since this fiesta chicken and rice incorporates plenty of convenience foods, there’s not a ton of prep involved. You can always chop the onions and peppers and store them together so they’re ready to go. You shouldn’t pre-cook the chicken because it’s the base of the fond, so it needs to be cooked when you make the dish.
Step-By-Step How To Make
Following this zesty fiesta chicken recipe is just a matter of browning your chicken, sautéing your veggies, and adding your other ingredients. You can toss some tortillas in the oven while it’s simmering and dinner is ready before the kiddos are finished with homework. There’s your big red easy button!
-
Add the seasoned chicken in batches, in a single layer, and saute until brown. Remove to a plate, cover loosely with foil and set aside.
-
Saute onion and red bell pepper on medium heat until soft.
-
Add chicken broth and stir, scraping up all brown bits on the bottom of the pan.
-
Add taco seasoning, salt, black pepper, cumin, tomatoes, diced chilies, corn, black beans, and rice, and bring to a boil. Reduce heat, cover, and cook.
-
Remove lid and quickly add chicken to rice.
-
Sprinkle cheese evenly on top. Cover and cook 8 minutes or until rice is tender and chicken is heated through. Adjust seasoning, ladle into individual bowls, sprinkle with cilantro, and serve.
What to Serve with Cheesy Fiesta Chicken
I like to serve this with a fresh green salad dressed with my tangy and oh so creamy easy Caesar mayonnaise dressing!
More 30-Minute Chicken Dinner Recipes
Fiesta Chicken
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, cut into 1 inch cubes
- salt
- black pepper
- 1/2 cup onion, diced
- 1 medium red bell pepper, ribs and seeds removed and diced
- 1 1/2 cups chicken broth
- 1 envelope taco seasoning
- 1 teaspoon dried ground cumin
- 1 (15-ounce) cans petite diced tomatoes, with juices
- 1 (4-ounce) can diced green chilies
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup long grain white rice
- 1/4 cup cilantro, chopped
- 1 1/2 cups cheese, grated
Instructions
- Season chicken with 3/4 teaspoon salt and 1/4 teaspoons pepper. Heat olive oil over medium-high heat in a large skillet with a tight-fitting lid. Add chicken in batches, in a single layer, and saute until brown for about 7 minutes. Remove to a plate, cover loosely with foil, and set aside.
- Saute onion and red bell pepper on medium heat until soft, about 5 minutes. Add chicken broth and stir, scraping up all brown bits on the bottom of the pan.
- Add taco seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, tomatoes, diced chilies, corn, black beans, and rice, and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
- Remove lid and quickly add chicken to rice. Sprinkle cheese evenly on top. Cover and cook 8 minutes or until rice is tender and chicken is heated through. Adjust seasoning, ladle into individual bowls, sprinkle with cilantro, and serve.
Fans Also Made:
Notes
- Chicken: First, cut your chicken before you brown it, and don’t overcrowd your pan. It’ll stay juicier and cook more evenly (plus, it’s quicker). Overcrowding prevents proper air circulation which can trap steam and cause burning. I've used 2 boneless skinless chicken breasts cut into 1-inch cubes for this recipe.
- Thighs: Feel free to use chicken thighs, just adjust the cooking time accordingly.
- Ground chicken: works great as well so try it out!
- Rotisserie chicken:Â short on time? This is even faster to prep if you skip cooking the chicken and add cubed or shredded chicken at step 4!
- Onion:Â You can use either a yellow or white onion. Both work equally as well in this one skillet fiesta chicken.
- Red Bell Pepper: I use red bell pepper in this fiesta chicken with rice but orange, yellow, or green bell pepper are all great choices.
- Canned Chiles: Canned Ortega chiles are roated poblano chiles. I love buying these beautiful little convenience peppers. Roasting and peeling them is a bit labor-intensive and for this dish, the canned version works perfectly without any compromise to flavor! Grab the can with confidence my friend! ♥
- Rice: I use long-grain white rice. If you'd like to switch it to brown rice, try using instant brown rice.
- Cheese: I use either sharp cheddar or Monterey jack, depending on which I have in my fridge. Both are delicious. If you want to spice it up a little, try pepper jack.
- Toppings: Fresh veggies and herbs can add a lot of extra flavors and round out the textures of this dish. Options I like are cilantro, fresh tomatoes, avocado, sour cream, red or green onions, crushed corn chips.
- Make it Spicy: If you'd like some heat and extra spice, try adding a hot sauce of your choice when you add the chicken broth, or try adding diced jalapeños or serranos when you saute onion and red bell pepper. You can also sub the diced tomatoes for a can of Rotel instead.
- More Vegetables: Instead of sauteing just one red pepper, try adding an extra orange and/or yellow popper, or instead add diced zucchini. You may need to adjust the amount of oil when the veggies are cooking.
I wasn’t hoping the fiesta chicken to be so good but it surpassed all my expectations. What I imagined to be a regular meal brought a sense of delight and a smile to everyone’s face.
wow, thank you so much for your positive feedback!
I made this last night and it is a new favorite! Thank you for this recipe!!!
Yaaay! I’m glad you liked this 🙂
I had some guests coming over last week and honestly I did not want to serve the same old thing to them. So I was searching for something unique which I have not made before. The chicken fiesta recipe came to my rescue then and there!
Wow, thank you, Clara! I’m happy this recipe rescued you 🙂 Thank you for the positive review!
Very Tasty! ingredient so much after the test will be new tast
Thank you!! Enjoy 🙂
Delicious! This made for a quick and easy weeknight meal. I love the Tex-Mex flavours and the fact that this cooks in one pan, always the best as less washing up! I just finished my leftovers not too long ago and it reheated very well. Thanks for the recipe!
Thank you so much, Debbie! It’s so easy, right? We do love leftovers too! 🙂
We are having this tonight and I’m super excited!! The only thing I’m struggling with is I can’t figure out if the rice is cooked before adding it with the other ingredients? Or does it cook in the broth?
Hi, Courtney! I hope my reply gets to you before your dinner! Put the uncooked rice together with the other ingredients. Yes, it will cook with the broth. Let us know how it turns out. Thank you!
Amazing, flavorful recipe. I’m finding I want to do something different with the meat to get a different texture. If I wanted to substitute the cubed chicken breast for ground chicken, how should I cook this instead? And do you think it would change the flavor too much or be about the same? Thanks!
Hi Jay. This recipe uses chicken breast cut into cubes.
I understand that. I am asking that if I used Ground Chicken instead, how would you recommend cooking instead?
Hi Jay! Just cook it the same way you would for cubed chicken. 😀
I think there’s a typo in step 4. Instead of chicken to rice, is it supposed to say add chicken and rice ?
Hi Stacy! It’s chicken to rice ? Rice is cooked in step 3 then you’ll add chicken in step 4. Hope this helps!
Substituted hominy for black beans NS parsley for the cilantro….black bens and cilantro aren’t favorites here, but the casserole turned out great! Really thank you! Sandra
Amazing tweaks, Sandra! ?
Yum! My kitchen is being redone, so I am left with an electric skillet……perfect for this!
Glad you like it, Heide! 😀
Let me tell you something… this was amazing! Even better on a tortilla!
Yasss I couldn’t agree more! 😀 So happy to hear you like it, Makayla!