The Super Simple Skillet Dinner Fans Say Is ‘Heaven’

I don't know about you, but my weeknights are chaotic. Between work, sports and a constant stream of hungry kids asking, "What's for dinner?" I need recipes that are fast and guaranteed to get a thumbs-up from my family. That's why I'm obsessed with one-pot meals . They're basically the holy grail of cooking in my house because they use minimal dishes, have maximum flavor and give just the right amount of comfort food vibes to make everyone happy.

I'm all about dishes that pack in bold flavors without a lot of fuss, and that's where this Tex-Mex Chicken and Rice Skillet, shared by food creator and cookbook author Diane Morrisey ( @dianemorrisey ), comes in. It's satisfying and hits the table in about 30 minutes, with just one skillet to wash at the end.

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Why You'll Love This Recipe

There's a lot to love about this dish. It's loaded with protein, fiber and veggies, which means you can feel good about feeding it to your crew and it's also endlessly customizable, so you can tweak it based on what you've got in the fridge or what your picky eaters will actually eat.

But the real magic is that it comes together in just one skillet. That means fewer dishes and more time to catch your breath at the end of the day. If you're like me and hate the mountain of dishes that always seems to appear after dinner, this fact alone makes this recipe a winner.

And we're not the only ones who made note of this recipe. "Oh looks delicious," said one commenter. "Heaven!" added another. And there was at least one family success story in the comments. "Made this for my boys and my picky 17-year-old actually said, 'mmmm' out loud independently. That never happens," added a happy parent.

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How to Make Tex-Mex Chicken and Rice Skillet

You can find the exact ingredient amounts and method in Morrisey's Instagram caption, but here's the gist.

For this recipe, you'll need diced onion, chopped garlic, cooked and cubed chicken, salt and pepper, cumin, chili powder, oregano, paprika, uncooked long-grain rice, chicken broth, a can of Rotel tomatoes with green chilies, enchilada sauce, a can of black beans (drained and rinsed), frozen corn (thawed), shredded cheddar cheese, chopped fresh cilantro and shredded lettuce, diced tomato, chopped red onion and diced avocado for topping.

Yes, the list is long, but once you've gathered your ingredients, the recipe is super easy to put together.

Preheat your oven to 400°. In a large, oven-safe skillet over medium heat, sauté the diced onion and garlic for five minutes, or until tender and aromatic. Toss in the cooked chicken and season with salt and pepper. Stir in the chili powder, cumin, oregano and smoked paprika, letting the spices bloom for a minute.

Add the uncooked rice to the skillet and let it toast for a few minutes. This step adds a delicious nutty flavor to the final dish.

Pour in the chicken broth, Rotel, enchilada sauce, black beans and corn. Stir to combine and bring to a simmer. Cover the skillet and let it cook for 20 minutes, or until the rice is tender and the liquid is absorbed.

Remove the lid, sprinkle with the shredded cheddar and pop the skillet into the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.

Pull it out of the oven, sprinkle with chopped cilantro, shredded lettuce, diced tomato, red onion and avocado. Serve straight from the skillet and enjoy the zero-dish cleanup!

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Why This Skillet Meal Is a Game-Changer

Aside from the obvious convenience of a one-dish dinner, this recipe is a total flavor bomb. The enchilada sauce and Rotel bring that perfect balance of heat and tang, while the smoked paprika adds a subtle, smoky depth that makes it taste like you put in way more effort than you actually did.

If you have very specific eaters, you can put out bowls of toppings so everyone can top their own portion. Spoon it into bowls or plates, use the mixture to fill taco shells, wrap it up in a burrito, or plop the skillet in the middle of the table and serve with a bowl of tortilla chips.

If you don't have or don't want chicken, you can use ground beef, ground chicken, or shrimp instead. Feeling spicy? Add some diced fresh jalapeños for an extra kick. It's a one-pan, make-it-your-own meal, which is the perfect weeknight dinner formula.

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