| Prep Time: 10 mins | Cook Time: 25 mins | Yield: 4–6 servings |
Searching for a dinner that breaks the “boring chicken” cycle? Look no further than this One-Pan Mexican Street Corn Chicken and Rice. This dish brings together the incredible, vibrant flavors of Mexican Elote—creamy, tangy, and slightly spicy—and pairs it with perfectly seared chicken and fluffy, savory rice. Because it is all made in one single skillet, you get to enjoy a gourmet-style meal with the convenience of a 30-minute weeknight dinner.
The “One-Pan” method is a lifesaver for busy households. Instead of boiling rice in one pot and sautéing chicken in another, the rice actually cooks in the juices released by the chicken and the aromatics of the spices. This doesn’t just save you from doing extra dishes; it ensures that every single grain of rice is infused with deep, savory flavor. This is a healthy chicken and rice one pot meal that feels indulgent but is actually packed with lean protein and fresh vegetables.
The Secret to “Million Dollar” Flavor
What sets this recipe apart from a standard chicken and rice bake is the “Street Corn” topping. We use a combination of Greek yogurt (or sour cream), lime juice, and smoked paprika to create a zesty sauce that mimics the traditional street corn sold by vendors in Mexico. When you stir that creamy sauce into the hot rice and chicken at the end, it transforms the entire pan into something magical.
Ingredients and Quantities
To make this high-protein, flavor-packed meal, you will need the following staples:
- 1.5 lbs Boneless Skinless Chicken Thighs (cut into bite-sized pieces)
- 1.5 cups Long-Grain White Rice (rinsed thoroughly)
- 2 cups Chicken Broth (low sodium)
- 1 cup Frozen or Canned Corn (fire-roasted corn adds the best flavor)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Taco Seasoning (or a mix of cumin, chili powder, and garlic powder)
- 1/2 Yellow Onion, finely diced
- 1/2 cup Crumbled Cotija Cheese (or Feta cheese as a substitute)
- 1/4 cup Fresh Cilantro, chopped
- Lime Wedges for serving
For the Street Corn Sauce:
- 1/4 cup Greek Yogurt or Sour Cream
- 1 Tablespoon Mayonnaise
- 1 teaspoon Lime Juice
- 1/2 teaspoon Smoked Paprika
Step-by-Step Instructions
1. Season and Sear the Chicken
Start by patting your chicken pieces dry with a paper towel. This is a crucial step for getting a good sear. Toss the chicken with the taco seasoning until evenly coated. In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat. Add the chicken and cook for 4–5 minutes until browned on all sides. You aren’t looking to cook it through yet, just to develop that savory crust. Remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics
In the same skillet (don’t wash it!), add the diced onion. Cook for 2–3 minutes until the onion is soft and translucent. Add the rinsed white rice to the pan and stir it for 1–2 minutes. This “toasts” the rice, which prevents it from becoming mushy and gives it a delicious nutty undertone.
3. Simmer the Rice and Chicken
Pour in the 2 cups of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan—that’s where the “gold” is. Add the chicken back into the pan along with any juices that collected on the plate. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pan with a lid and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
4. Prepare the Zesty Sauce
While the rice is simmering, whisk together the Greek yogurt, mayonnaise, lime juice, and smoked paprika in a small bowl. This is the sauce that gives the dish its “Street Corn” identity.
5. The Finishing Touch
Once the rice is done, remove the lid and fluff the rice with a fork. Stir in the corn and half of the cotija cheese. Drizzle the prepared sauce over the top and sprinkle with the remaining cheese and fresh cilantro. Serve immediately with extra lime wedges on the side for squeezing.
Pro-Tips for Success
- Rinse Your Rice: I cannot stress this enough. Rinsing the rice under cold water until the water runs clear removes excess starch. This is the difference between fluffy, individual grains and a gummy, sticky mess.
- Don’t Peek: Every time you lift the lid to check the rice, you release the steam necessary to cook it evenly. Keep the lid closed until the timer goes off.
- Cast Iron is King: If you have a cast iron skillet, use it! It holds heat more evenly and gives the chicken a superior sear compared to non-stick pans.
Storage and Meal Prep
This is an excellent quick meal prep option. The flavors actually deepen as they sit.
- Fridge: Store in an airtight container for up to 4 days.
- Reheating: To prevent the rice from drying out, add a teaspoon of water or chicken broth to the bowl before microwaving. Cover it with a damp paper towel to create steam while reheating.
- Freezing: This dish freezes well for up to 3 months. Let it cool completely before placing it in a freezer-safe bag.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook them. Chicken thighs are more forgiving and remain juicy during the simmering process, whereas breasts can dry out more easily.
Is this recipe spicy?
As written, it has a mild heat from the taco seasoning and paprika. If you want more kick, add a diced jalapeño in with the onions or extra red pepper flakes to the sauce.
What can I use if I can’t find Cotija cheese?
Cotija is a dry, salty Mexican cheese. If your local store doesn’t carry it, Feta is the closest substitute in terms of texture and saltiness.
Conclusion
This One-Pan Mexican Street Corn Chicken and Rice is the perfect marriage of convenience and culinary excitement. It transforms simple ingredients into a dish that looks and tastes like it came from a professional kitchen, all within the span of 30 minutes. It’s exactly what an easy weeknight dinner should be.
