Skillet Rotel Chicken

Chicken Main Dishes Quick Weeknight Meals Quick Weeknight Meals

If you are looking for a quick and delicious meal you can make in 30 minutes…well, my friends…this is it!  I have tons of other things to blog about but this just leaped over all those!  I am almost ashamed to tell you the backstory on this dish but here it is:  About a million years ago, one of Gabe’s co-workers gave him a recipe for Rotel Chicken.  Gabe surprised me by making it for dinner one night.  He may have made it one other time as well.  It was a great meal and we both liked it a lot, but for some reason, we just forgot about it.  I did not make it to the grocery store this weekend so we have been pantry eating all week.  Yesterday I was brainstorming like crazy to come up with a meal for tonight when this recipe came to mind.  I knew I had all the ingredients on hand.  There was one problem, though.  Since Gabe made it, he could not remember the recipe, so here is my own personal version of Rotel!


2-3 large boneless skinless chicken breast
1/3 cups onion, chopped
1 garlic clove, minced
1 tbsp. olive oil
2 cups chicken stock
1 can Rotel 
1 cup long grain white rice, uncooked
1/2 cup Monterey jack cheese, shredded
Salt and pepper to taste

In a deep large skillet on medium-high heat add the olive oil.  Cut the chicken breast lengthwise then across.  You should now have 8-12 pieces of chicken.  Once the pan is pretty hot add the chicken, onions, garlic. salt and pepper.  Cook the chicken for 5-7 minutes.  Add the chicken stock, rotel and rice to the pan.  Stir to combine.  Let the mixture come to a boil.  Reduce the heat to medium-low cover and simmer for 20 minutes or until the liquid has evaporated.  Top with the shredded cheese and let stand 4-5 minutes before serving.

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