Chicken and Rice Taco Skillet

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

4.94 from 15 votes

Chicken and Rice Taco Skillet

Gluten-Free, Dairy-Free

Servings: 4

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Ingredients 

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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 by Eat Love Eats.