The Chicken and Rice Taco Skillet is an unbeatable weeknight dinner that merges the zesty excitement of tacos with the simplicity of a one-pan recipe. Imagine juicy chicken thighs, perfectly spiced, nestled into a bed of fluffy jasmine rice, sautéed bell peppers, and bright citrusy notes from fresh lime and cilantro—all simmered together in one deliciously hot skillet.
Why You’ll Love This Chicken and Rice Taco Skillet
- One-pan convenience: Everything cooks together, making preparation easy and cleanup a breeze.
- Bold, taco-inspired flavors: Taco seasoning, lime zest, and cilantro bring a fiesta of taste in every bite.
- Flexible and customizable: Swap out veggies or toppings to cater to your preferences or pantry.
- Perfectly balanced: Protein-rich chicken thighs, hearty rice, and veggies create a satisfying and nutritious meal.
- Kid-friendly with a twist: Feed picky eaters by serving the components separately or building their own bowls.
Ingredients
For the Chicken:
- 2 lb boneless, skinless chicken thighs
- 1 tsp kosher salt
- 2 Tbsp taco seasoning
- 3 Tbsp avocado oil
For the Rice & 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 and drained
- ¼ tsp kosher salt
- 1 Tbsp taco seasoning
- Zest of ½ lime
- 2 Tbsp lime juice
- 1½ cups chicken broth
- ¼ cup finely chopped fresh cilantro leaves (plus extra for garnish)
Optional for Serving:
- Guacamole
- Sour cream (or dairy-free alternative)
- Corn tortilla chips
- Sliced jalapeños
Step-by-Step: How to Make Chicken and Rice Taco Skillet
- Preheat the oven to 350 °F (175 °C).
- Prep the chicken – Start by trimming any excess fat from the chicken thighs, then pat them dry to ensure a good sear. Season generously on both sides with salt and your favorite taco seasoning.
- Sear the chicken – Warm avocado oil in a large, oven-safe skillet over medium-high heat. Place the seasoned thighs in the skillet and sear for about 3 minutes per side until they develop a rich, golden crust.
- Sauté veggies – Lower the heat to medium. Add sliced bell peppers, onion, and garlic to the skillet. Stir and cook until softened, approximately 4 minutes.
- Toast the rice – Add the washed jasmine rice, ¼ tsp salt, and 1 Tbsp taco seasoning. Stir continuously, cooking for around 2 minutes, until the rice becomes fragrant and takes on a light golden edge.
- Add liquids & aromatics – Stir in chicken broth, lime zest, and lime juice. Then fold in the chopped cilantro. Bring everything to a gentle simmer.
- Nestle the chicken – Return the seared chicken thighs to the skillet, pressing them slightly into the rice mixture.
- Bake to finish – Cover the skillet tightly with a lid or aluminum foil and transfer it to a preheated oven. Bake for 25 minutes, or until the rice is tender and the chicken is fully cooked. Because thickness varies, always check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C).
- Finish & serve – Take the skillet out of the oven, fluff the rice with a fork, and garnish with fresh cilantro. Serve hot with guacamole, sour cream (or dairy-free substitute), sliced jalapeños, and tortilla chips on the side.
Helpful Tips
- Cooking times may vary depending on the thickness of the thighs—use a meat thermometer to ensure proper doneness.
- Even sear is essential—don’t overcrowd the skillet or the chicken won’t color evenly.
- Rinse the rice thoroughly until water runs clear. This removes excess starch and prevents sogginess.
- Avoid overbaking—too long in the oven may dry out the chicken or turn the rice mushy.
- Get creative with sides—a squeeze of lime at the end or a handful of fresh jalapeños elevates the dish.
- For a dairy-free version, skip the sour cream or use dairy-free yogurt. The guacamole adds good creaminess too.
Substitutions and Variations
- Protein swaps: Use chicken breast instead (watch cooking time), or swap for shrimp or firm tofu for variation.
- Rice swaps: Try brown jasmine rice (increase broth to 2 cups and bake 35–40 minutes) or cauliflower rice (add near the end, reduce baking time).
- Veggie swaps: Add corn, zucchini, cherry tomatoes, or softened kale/spinach to boost nutrition and color.
- Spice variations: Use chipotle powder, smoked paprika, or enchilada seasoning for a deeper smokiness.
- Extra heat: Add jalapeños or serrano peppers to the veggies or top with hot sauce.
- Cheesy twist: Sprinkle shredded cheddar or Monterey Jack over the chicken during the last 5 minutes of baking for gooey cheesy goodness.
Storage Instructions
- In the fridge: Transfer leftovers to an airtight container and refrigerate for up to 3–4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to maintain moisture.
- In the freezer: Cool completely before freezing. Portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating as noted above.
Nutritional Information
Approximate nutrition per serving (serves 6):
- Calories: 450‑500 kcal
- Protein: ~30 g
- Carbohydrates: ~35 g
- Fat: ~22 g (mostly healthy fats from avocado oil and chicken)
- Fiber: ~3–4 g (from peppers, rice, cilantro)
- Sodium: Varies; can be lowered by using low‑sodium broth and less salt
Serving Suggestions
- Taco bowls: Spoon the chicken‑rice mixture over greens for a hearty taco salad.
- Scoop-and-eat: Serve with tortilla chips—dip or spoon straight onto chips for crunch.
- Taco-style: Warm flour or corn tortillas, fill them with skillet mixture, and top with your favorite fixings.
- Family‑style: Bring the skillet to the table and let everyone top their own with guac, sour cream, and jalapeños.
Frequently Asked Questions About Chicken and Rice Taco Skillet
Q: Can I make it gluten-free?
Yes, easily! Just ensure your taco seasoning and chicken broth are certified gluten-free. Adding fresh lime juice and homemade seasoning also reduces any risk of cross-contamination.
Q: Can I substitute chicken breasts for thighs?
Absolutely. Boneless, skinless chicken breasts work well. You can marinate or season and sear them a day ahead, then refrigerate in a sealed container until you’re ready to cook.
Q: Is there a vegetarian version?
Definitely! Replace the chicken with cubed tofu, tempeh, or a can of rinsed and drained black beans. Simply layer the plant-based protein on top of the rice mixture before baking.
Q: What if I don’t have an oven-safe skillet?
No problem—use a regular skillet for stovetop prep, then transfer everything to a baking dish for oven time. Alternatively, you can keep everything on the stovetop by covering the skillet and cooking over low heat until the rice is tender.
Chicken and Rice Taco Skillet
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Chicken and Rice Taco Skillet is a bold, flavorful one-pan meal made with juicy chicken thighs, fragrant jasmine rice, and zesty toppings. This easy weeknight dinner comes together quickly and is sure to become a family favorite!
Ingredients
For the Chicken:
-
2 lbs boneless skinless chicken thighs
-
1 tsp kosher salt
-
2 tbsp taco seasoning
-
3 tbsp avocado oil
For the Rice & 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 and drained
-
¼ tsp kosher salt
-
1 tbsp taco seasoning
-
Zest of ½ lime
-
2 tbsp lime juice
-
1½ cups chicken broth
-
¼ cup chopped fresh cilantro, plus extra for garnish
Optional Toppings:
-
Guacamole
-
Sour cream or dairy-free alternative
-
Corn tortilla chips
-
Sliced jalapeños
Instructions
-
Preheat oven to 350°F (175°C).
-
Trim excess fat from chicken thighs and pat dry. Season with salt and taco seasoning.
-
Heat avocado oil in a large oven-safe skillet over medium-high heat. Sear chicken about 3 minutes per side until golden. Remove and set aside.
-
Lower heat to medium. Add peppers, onion, and garlic. Sauté until tender, about 4 minutes.
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Stir in rice, salt, and taco seasoning. Cook for 2 minutes to toast.
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Add broth, lime zest, lime juice, and cilantro. Bring to a simmer.
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Nestle chicken into the rice mixture. Cover tightly and bake for 25 minutes.
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Uncover and bake 8–10 minutes more until rice is tender and chicken is fully cooked.
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Fluff rice, garnish with cilantro, and serve with desired toppings.
Notes
-
Use a meat thermometer to ensure chicken reaches 165°F.
-
For added spice, include sliced jalapeños in the veggie mix.
-
Swap chicken thighs for breasts or tofu for a vegetarian option.
-
Great for meal prep—leftovers keep well for up to 4 days.
Nutrition
- Serving Size: 1 portion
- Calories: 470 kcal
- Sugar: 3 g
- Carbohydrates: 35 g
- Protein: 30 g
Conclusion
Thank you so much for stopping by and giving this Chicken and Rice Taco Skillet a try! I absolutely love how this dish packs big taco flavors into a fuss-free, one-pan meal that’s both satisfying and versatile. Whether you’re feeding the family, whipping up a weeknight dinner, or feeding a crowd, it’s a recipe that brings warmth, zest, and simplicity to your table. From the tender chicken and vibrant rice to the garnishes that make each bite pop, I hope it becomes a staple in your culinary rotation. Happy cooking—and thank you for being part of our community of food lovers and home cooks. Enjoy every flavorful bite!
