One-Pan Nacho Chicken Dinner with Fire-Roasted Peppers and Rice 

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Skillet Chicken Nachos with Fire-Roasted Peppers | Chef Alli

Fire-roasted peppers give this skillet meal a smoky, spicy flavor all its own! Topped with crumbled chips and melted cheese, the whole family will love it.

Skillet Chicken Nachos with Fire-Roasted Peppers | Chef Alli

One-Pan Nacho Chicken Dinner with Fire-Roasted Peppers and Rice

Break out your cast iron skillet and make this easy chicken skillet meal that's topped with crumbled chips and melted cheese, your whole family will love it.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 380kcal
Author: Chef Alli

Ingredients

  • 1 lb. cooked, shredded chicken (I love to use boneless, skinless chicken thighs)
  • 3-4 cloves garlic, crushed
  • 1 tsp. granulated onion
  • 1 cup basmati or jasmine rice
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 10 oz. can diced tomatoes and green chilies
  • 1 cup chicken broth
  • 1 cup salsa
  • 1 cup corn kernels, roasted in a skillet
  • 1/2 cup fire-roasted chili peppers or roasted red peppers from a jar, use what you prefer
  • kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded Colby-Jack cheese, I love Alma Creamery Co-Jack Cheese
  • small round tortilla chips optional
  • additional diced fire-roasted peppers, diced tomatoes, fresh cilantro, as garnish optional

Instructions

  • In a large skillet over medium high heat, cook garlic for 20 seconds. Add granulated onion, rice, spices, chicken, diced tomatoes and green chilies, salsa, and broth; bring to a boil, covering skillet with a lid or foil. Reduce heat and simmer ingredients until rice is tender, 12-15 minutes.
  • Stir in corn and roasted peppers, cooking until heated through, about 1 minute. Season to taste with kosher salt and freshly ground black pepper.
  • Remove skillet meal from heat and top with chips as desired, I typically use about a cup or so. Sprinkle chips with cheese; cover skillet with lid for one minute to let cheese melt.
  • Serve at once, garnished with diced tomatoes, additional diced fire-roasted peppers, and fresh cilantro, as desired.

Notes

www.ChefAlli.com 
Course: Main Course
Cuisine: Mexican
Keyword: cast iron skillet, chicken, rice, skillet meal

Nutrition

Calories: 380kcal | Carbohydrates: 37g | Protein: 29g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 566mg | Fiber: 3g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 10mg | Calcium: 208mg | Iron: 3mg

Let’s Get You Cookin’,
Chef Alli

 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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