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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! There’s much flavor in one skillet and it comes together in just about one hour — what more could you ask for?
My family loves this twist to taco night and so do I. This recipe is the perfect way to use a packet of taco seasoning. It adds so much flavor all in one go, so you don’t need to raid your spice cabinet. 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, but if you prefer something with a little more heat (like me), add some freshly sliced jalapeño peppers on top!
Beyond the flavor, this recipe is a weeknight hero, due to the method! After you brown the chicken, you’ll add some 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 set the table!
Ingredients:
- Boneless, Skinless Chicken Thighs
- Kosher Salt
- Taco Seasoning
- Avocado Oil
- Red Bell Pepper
- Green Bell Pepper
- Yellow Onion
- Garlic Cloves
- White Jasmine Rice
- Lime Zest and Juice
- Chicken Broth
- Fresh Cilantro
- Guacamole, For Serving (Optional)
- Sour Cream, For Serving (Optional)
- Tortilla Chips, For Serving (Optional)
- Jalapeño Peppers, For Serving (Optional)
Step-by-Step:
Step One: Preheat the oven
Preheat the oven to 350℉.
Step Two: Season the Chicken
Trim the excess fat off the chicken thighs and pat dry. Season the chicken evenly with salt and taco seasoning.
Step Three: Brown the Chicken
Heat the oil in a large oven-safe skillet over medium-high heat. Working in batches as needed, add the chicken in a single layer 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 peppers, onions, and garlic. Cook, stirring, until the veggies are tender, about 4 minutes.
Step Five: Toast the Rice
Add the rice, salt, and taco seasoning. Cook, stirring, until the rice is fragrant and lightly browned, about 2 minutes.
Step Six: Cook the Rice and add the chicken
Add the lime zest, lime juice, chicken 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, 7 to 9 minutes.
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 jalapenos, a dollop of guacamole, sour cream, and tortilla chips for scooping and crunch!
Yes! You could prep and sear the chicken, then store it in an airtight container in the fridge until you’re ready to make the rest of the dish.
Yes! Because chicken breasts are typically leaner and thinner than chicken thighs, you’ll probably want to reduce the cook time a bit so that they don’t dry out.
I hope y’all love this Chicken and Rice Taco Skillet! Comment below once you try it.
looking for more easy chicken recipes? try these!
One-Pan Roasted Chicken Ratatouille
Herby Chicken and Orzo Skillet
One-Pan Roasted Chicken with Lemony White Beans
Chicken and Rice Taco Skillet
Ingredients
For the Chicken:
- 2 pounds 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
- 1/2 yellow onion, peeled and thinly sliced
- 2 garlic cloves, minced
- 1 cup white jasmine rice, rinsed well and drained
- 1/4 teaspoon kosher salt
- 1 tablespoon taco seasoning
- zest of 1/2 lime
- 2 tablespoons lime juice
- 1½ cups chicken broth
- 1/4 cup finely chopped cilantro leaves, plus more for garnish
For Serving:
- guacamole (optional)
- sour cream (optional; omit to keep dairy-free)
- tortilla chips (optional)
- sliced jalapeno peppers (optional)
Instructions
- Preheat the oven to 350℉.
Cook the Chicken:
- Trim the excess fat off the chicken thighs and pat dry. Season the chicken evenly with salt and taco seasoning.
- Heat the oil in a large oven-safe skillet over medium-high heat. Working in batches as needed, add the chicken in a single layer 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.
Cook the Rice and Veggies:
- Reduce the heat to medium and add the bell peppers, onions, and garlic. Cook, stirring, until the veggies are tender, about 4 minutes.
- Add the rice, salt, and taco seasoning. Cook, stirring, until the rice is fragrant and lightly browned, about 2 minutes.
- Add the lime zest, lime juice, chicken 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, 7 to 9 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 jalapenos, a dollop of guacamole, sour cream, and tortilla chips for scooping and crunch!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Amazing recipe! I don’t have an oven-safe skillet so I just put 2 cups of already-cooked jasmine rice and didn’t add the chicken broth. I also did not put it in the oven. I diced the chicken, and followed the recipe exactly otherwise! So so good. My husband loves it.
All I have is the quick 5 minute white rice on hand. Should it be okay?
It will overcook and be soggy, im sorry!
Love this recipe!!! Crowd pleaser and 1 pot dish!
Is there a way to make this if I have already made rice?
This recipe is designed to cook the rice and chicken at the same time.
This dish was so easy & delicious! Even my 1 year old crushed. Going to be adding it to my rotation.
Could you dice the chicken into bite sized pieces? Wondering how this would change cooking time.
The cook time will remain the same (it needs to for the rice to cook through). You can dice the chicken up for sure- just keep in mind it will cook through faster so could dry out; however,I do think there is enough moisture in this recipe where it will be delicious still!
Made this tonight and it is amazing. Used a cast iron skillet and it worked out perfectly. Shared the recipe with 2 other people after tasting. Will make again!
It was absolutely delicious. I doubled the rice because my family loves rice dishes. I also used 2.5 lbs of chicken breast, personal preference. I was worried about it burning in the bottom because I used a cast iron pan. There were some crunchy bits but they were tasty and I wished there were more. Thanks for posting. I’m sure the family will be asking for this again.
Can you use a Dutch oven vs a skillet?
Yes, just be sure it’s nice and wide!