Chicken and Rice Taco Skillet

This Chicken and Rice Taco Skillet is the ultimate one-pan wonder—perfect for busy weeknights when you want big flavor with minimal cleanup. Featuring juicy, spiced chicken thighs, tender bell peppers, fragrant jasmine rice, and zesty lime, it’s a hearty Tex-Mex dish that satisfies everyone at the table. Top it off with guacamole, sour cream, or jalapeños for that extra taco-night magic. Gluten-free and optionally dairy-free, this skillet meal is as versatile as it is delicious.

Ingredients

For the Chicken:

• 2 lbs boneless skinless chicken thighs

• 1 teaspoon kosher salt

• 2 tablespoons taco seasoning

• 3 tablespoons avocado oil

For the Rice and Veggies:

• 1 small red bell pepper, thinly sliced

• 1 small green bell pepper, thinly sliced

• ½ yellow onion, thinly sliced

• 2 garlic cloves, minced

• 1 cup white jasmine rice, rinsed well and drained

• ¼ teaspoon kosher salt

• 1 tablespoon taco seasoning

• Zest of ½ lime

• 2 tablespoons lime juice

• 1½ cups chicken broth

• ¼ cup finely chopped cilantro leaves (plus more for garnish)

Optional for Serving:

• Guacamole

• Sour cream (omit to keep dairy-free)

• Corn tortilla chips

• Sliced jalapeños

Directions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).

Step 2: Season the Chicken
Trim any excess fat from the chicken thighs. Pat dry, then season both sides with kosher salt and taco seasoning.

Step 3: Brown the Chicken
Heat avocado oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and brown for about 3 minutes per side. (You may need to work in batches.) Transfer to a clean plate—don’t worry, it’s not fully cooked yet.

Step 4: Sauté the Vegetables
Reduce heat to medium. In the same skillet, sauté the red and green bell peppers, onion, and garlic for about 4 minutes, until just tender.

Step 5: Toast the Rice
Add rinsed jasmine rice, ¼ teaspoon salt, and 1 tablespoon taco seasoning. Stir well and toast for 2 minutes until fragrant and lightly golden.

Step 6: Add Flavor and Liquid
Stir in lime zest, lime juice, chicken broth, and chopped cilantro. Bring to a simmer.

Step 7: Bake
Return the browned chicken to the skillet, nestling the pieces into the rice mixture. Cover and bake for 25 minutes. Remove the lid and bake for another 8–10 minutes, or until the rice is cooked through and tender.

Step 8: Serve and Enjoy
Fluff the rice gently with a fork. Garnish with fresh cilantro and serve with your favorite toppings like guacamole, sour cream, tortilla chips, or jalapeños.

Nutritional Information (Estimated per Serving)

• Servings: 4

• Calories: 500–550

• Protein: ~35g

• Carbohydrates: ~40g

• Fat: ~20g

• Fiber: ~3g

• Sugar: ~3g

Why You’ll Love This Chicken and Rice Taco Skillet

One-skillet meals have become a go-to for busy households—and for good reason. This recipe is packed with benefits that go beyond the delicious Tex-Mex flavors:

• Quick and easy: Ready in under an hour, start to finish.

• One pan = minimal cleanup: Perfect for busy nights or lazy Sundays.

• Customizable: Great for picky eaters or dietary preferences.

• Meal-prep friendly: Tastes even better the next day.

• Comforting and hearty: Packed with protein, veggies, and flavor.

Whether you’re planning a cozy family dinner or batch cooking for the week, this taco-inspired skillet meal is a dependable winner.

What Makes This Skillet a Standout

Unlike standard chicken and rice recipes, this skillet brings bold, layered flavors through Tex-Mex seasoning, fresh lime, and sautéed vegetables. The chicken is seared first to lock in flavor, and the rice cooks in the same pan—absorbing every bit of seasoning and broth. The result? A rich, deeply satisfying meal that’s as vibrant as it is comforting.

This dish is also ideal for transitioning from “Taco Tuesday” to something more fuss-free, without giving up on your favorite flavors. Think of it as your taco night reboot—less mess, more flavor.

Customization Tips for Every Diet

This recipe is versatile enough to adapt to various dietary needs. Here’s how to make it work for your preferences:

Swap Proteins

• Chicken breasts: Leaner than thighs, though slightly less juicy.

• Ground turkey or beef: Cook first, then remove before starting veggies.

• Tofu or beans: Make it vegetarian by using cubed tofu or black beans.

Rice Alternatives

• Brown rice: More fiber, longer cook time.

• Cauliflower rice: Great for low-carb diets. Adjust liquid and time accordingly.

• Quinoa: A high-protein, gluten-free grain substitute.

Toppings to Elevate the Meal

• Guacamole

• Sour cream or Greek yogurt

• Pickled red onions

• Fresh jalapeños or hot sauce

• Shredded cheese (cheddar, pepper jack, or cotija)

Encourage family or guests to build their own bowl with topping stations, making dinner interactive and fun.

Perfect for Meal Prep and Leftovers

This chicken taco rice skillet is ideal for prepping in advance. Make a big batch on Sunday and enjoy flavorful lunches or dinners all week long.

To store:

• Refrigerator: Keeps well for up to 4 days in an airtight container.

• Freezer: Freeze in single-serve portions for up to 2 months. Reheat in the microwave or stovetop with a splash of broth or water to restore moisture.

Pro tip: The flavors deepen after resting overnight, making leftovers arguably even better than the first serving.

Health Benefits You’ll Appreciate

Beyond the flavor, this recipe offers a solid nutritional profile—especially when served with healthy toppings like avocado, salsa, or Greek yogurt.

Key Nutritional Benefits:

• High in protein: Chicken thighs offer a rich source of protein that keeps you full longer.

• Good carbs: Jasmine rice provides energy and pairs well with the dish’s vibrant spices.

• Vegetable boost: Peppers and onions add fiber, vitamins A and C, and a pop of color.

• Healthy fats: Avocado oil is a great heart-healthy choice for high-heat cooking.

Looking for ways to lighten it up? Reduce the oil by 1 tablespoon, serve smaller portions with a salad on the side, or use lean protein alternatives.

When to Serve Chicken and Rice Taco Skillet

This recipe is flexible and can be served year-round. It’s especially handy during:

• Busy weeknights: Less than 10 minutes of hands-on prep.

• Family dinners: Serve straight from the skillet for a rustic, homey vibe.

• Casual gatherings: A taco bar-style setup makes it great for hosting.

• Meal prep days: Make once, enjoy all week.

Conclusion

If you’re searching for a hearty, flavorful, and easy-to-make dinner that brings everyone to the table, this Chicken and Rice Taco Skillet is the answer. With bold Tex-Mex flavors, simple ingredients, and one-pan convenience, it’s the kind of meal that transforms busy weeknights into something worth savoring. Whether you’re cooking for your family, prepping meals ahead, or craving comfort food with a twist, this skillet delivers big on taste and even bigger on ease.

Its customizable nature means you can make it your own—add your favorite toppings, swap in different proteins, or go low-carb with cauliflower rice. However you serve it, one thing’s certain: it’s bound to become a staple in your recipe rotation.

Frequently Asked Questions (FAQs)

Can I make this without an oven?
Yes. After bringing the rice and broth to a simmer, cover and reduce heat to low. Cook on the stovetop for 20–25 minutes, checking occasionally.

Is this recipe spicy?
Not inherently, but the taco seasoning may carry some heat. Use mild seasoning or make your own blend to control the spice level.

What’s the best skillet to use?
Use a large oven-safe skillet—cast iron or enameled steel works well. Just make sure it has a lid or foil for the baking portion.