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This Chicken and Rice Taco Skillet is a weeknight hero in my house and I know it will be in yours too! So much flavor in one skillet, what more could you ask for?
My family loves this twist to taco night and so do I. This recipe is the perfect use for a package of taco seasoning. It brings in all of the flavor instead of having to get a bunch of spices out! But note, your taco seasoning will impact the flavor profile you get with this dish! I like to use Dalkin and Co.’s Taco Seasoning or Siete’s Mild Taco seasoning mainly because my kids can’t handle a spicier blend. Both have the perfect touch of flavor without a crazy kick, then I just add some freshly sliced jalapenos on top of mine!
Beyond the flavor, this recipe is a weeknight hero due to the method! After you brown the chicken, you’ll get your veggies and rice into the skillet and let everything finish baking in the oven. While it’s baking, you can tidy up the kitchen, prepare the guacamole (if you want to make this fresh), and then get the table set!
Chicken and Rice Taco Skillet Ingredients:
- Boneless Skinless Chicken Thighs
- Salt
- Taco Seasoning
- Avocado Oil
- Red Bell Pepper
- Green Bell Pepper
- Yellow Onion
- Garlic
- White Jasmine Rice
- Lime Zest and Juice
- Chicken Broth
- Fresh Cilantro
- Plus, Optional Serving Suggestions!
Chicken and Rice Taco Skillet Step-by-Step:
Step One: Preheat the oven
Preheat the oven to 350℉.
Step Two: Season the Chicken
Trim excess fat off the chicken thighs and pat very dry. Season the chicken all over with salt and taco seasoning.
Step Three: Brown the Chicken
Heat the oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken in a single layer (working in batches as needed) and cook until golden brown, about 3 minutes per side. Transfer to a clean plate and set aside. The chicken does not need to be fully cooked through as it will continue to cook in the oven.
Step Four: Cook the Veggies
Reduce the heat to medium and add the bell pepper, onion, and garlic. Cook, stirring, until the veggies are tender, about 4 minutes.
Step Five: Toast the Rice
Add the rice, salt, and taco seasoning the cook, stirring, toasting the rice until fragrant and lightly browned, about 2 more minutes.
Step Six: Cook the Rice and add the chicken
Add the lime zest, lime juice, broth, and cilantro leaves and stir to combine. Bring to a simmer. Nestle the chicken back into the skillet. Cover the skillet, carefully transfer to the oven and bake for 25 minutes. Carefully uncover the skillet and continue baking until the rice is tender and the chicken is cooked through.
Step Seven: Fluff the Rice
Remove from the oven and fluff the rice with a fork. Garnish with more cilantro.
Step Eight: Serve and Enjoy
To serve, spoon the chicken and rice onto plates and garnish as desired. I like to top mine with some sliced jalapeno, a dollop of guacamole, sour cream, and corn tortilla chips for scooping and a crunch!
I hope y’all love this Chicken and Rice Taco Skillet! Comment below once you try it.
For More Recipes:
Crunchy Baked Beef Tacos
Crunchy Baked Turkey Tacos
One-Pot Taco Pasta
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Chicken and Rice Taco Skillet
Gluten-Free, Dairy-Free
Servings: 4
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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
- 1 ½ 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 jalapenos
Instructions
Preheat the oven to 350℉.
Cook the Chicken:
Trim excess fat off the chicken thighs and pat very dry. Season the the chicken on both sides with the salt and taco seasoning.
Heat the oil in a large oven-safe skillet over medium high heat. When hot, add the chicken in a single layer (working in batches as needed) and cook until golden brown, about 3 minutes per side. Transfer to a clean plate and set aside. The chicken does not need to be fully cooked through as it will continue to cook in the oven.
Begin the Rice:
Reduce the heat to medium and add the bell pepper, onion, and garlic. Cook, stirring, until the veggies are tender, about 4 minutes.
Add the rice, salt, and taco seasoning the cook, stirring, toasting the rice until fragrant and lightly browned, about 2 more minutes.
Add the broth, lime zest, lime juice, and cilantro leaves and stir to combine. Bring to a simmer. Nestle the chicken back into the skillet. Cover the skillet, carefully transfer to the oven and bake for 25 minutes. Carefully uncover the skillet and continue baking until the rice is tender and the chicken is cooked through, 8 to 10 more minutes.
Remove from the oven and fluff the rice with a fork. Garnish with more cilantro.
Serve and Enjoy:
To serve, spoon the chicken and rice onto plates and garnish as desired. I like to top mine with some sliced jalapeno, a dollop of guacamole, sour cream, and corn tortilla chips for scooping and a crunch!
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4
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Photography byEat Love Eats.
Dinner Recipes
Welcome! I’m Alex.
I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!
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