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:
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2 lbs boneless skinless chicken thighs
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1 tsp kosher salt
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2 tbsp taco seasoning
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3 tbsp avocado oil
For the Rice & Veggies:
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1 small red bell pepper, thinly sliced
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1 small green bell pepper, thinly sliced
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½ yellow onion, thinly sliced
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2 garlic cloves, minced
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1 cup white jasmine rice, rinsed and drained
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¼ tsp kosher salt
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1 tbsp taco seasoning
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Zest of ½ lime
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2 tbsp lime juice
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1½ cups chicken broth
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¼ cup chopped fresh cilantro, plus extra for garnish
Optional Toppings:
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Guacamole
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Sour cream or dairy-free alternative
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Corn tortilla chips
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Sliced jalapeños
Instructions
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Preheat oven to 350°F (175°C).
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Trim excess fat from chicken thighs and pat dry. Season with salt and taco seasoning.
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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.
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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
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Use a meat thermometer to ensure chicken reaches 165°F.
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For added spice, include sliced jalapeños in the veggie mix.
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Swap chicken thighs for breasts or tofu for a vegetarian option.
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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