One-Pan Chicken Chili Bake
Made with well-seasoned chicken, beans, rice, and tomato salsa, the one-pan chicken chili bake encapsulates the flavors and texture of white chili. It is a recipe to save for those who like spicy and saucy meals.
Servings: 6 people
Calories: 328kcal
Ingredients
- 1 whole chicken breast boneless, skinless
- 1 medium yellow onion
- 2-3 cloves garlic
- 1 medium bell pepper red
- 1 can white beans
- 1 cup rice
- 1/2 cup tomato salsa
- 3 tbsp olive oil
- 1/2 cup cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1 medium jalapeno for serving
- 1 handul parsley or cilantro
- 1 handful chives or spring onion
- 1/2 medium lemon for serving
Spices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili flakes optional
- 2 tsp salt
Instructions
- Prepare the ingredient: peel and finely chop the onion and garlic
- Dice the boneless and skinless chicken breast
- Heat up a pan with the olive oil on medium heat
- Saute the onion and garlic for 2 minutes
- Add the diced chicken breast, season the meat, and mix. Cook for 5 minutes
- Add the rice and pour 2 cups of water or vegetable broth. Cook for 5 minutes
- Add the canned beans, tomato salsa, and the diced bell pepper
- Mix well and cover with a lid. Cook under the lid for 10 minutes or until the rice is fully cooked
- Preheat oven at 350F
- Remove the lid and turn off the stove
- Sprinkle with freshly chopped parsley or cilantro
- Top evenly with shredded cheese
- Insert pan into the oven and cook for 10-15 minutes at 350F, or until the cheese top becomes golden
- Remove pan from oven and sprinkle some chopped parsley and chives
- Serve hot with sour cream, freshly squeezed lemon juice, and jalapeno slices
- Enjoy!