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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.
This was delicious and will become a regular thing at my house. I followed the recipe exactly and the flavors and textures all came out so well.
Yay! Thanks for sharing!
I haven’t actually made this yet but my daughter made it twice in a week and I had some tonight and I loved it and she does also. Thank you for sharing this recipe. I’m planning on making it next week. Yummy
We loved it!
This dish is amazing. Freshly made and reheated for lunch the next day. Sooo good. I love it. Definitely making agian with my next meal planning rotation 😋. As I was making this I was listening to a health podcast with a guest all about enjoying food and he happened to mention the health benifits of chicken thighs so I was feeling pretty good about that. Looking forward to making more of your recipes. Thank you!!!
Hi! Can I use basmati instead of jasmine? That is just what I happen to always have on hand 🙂
Thanks!
I made this as written, with the exception that I season with my soul. I loved it. And then forgot about it. However, I am a flight attendant and do a ton of meal prep. I use metal bento boxes, that I freeze. I just got home from a trip and had taken a frozen box that had lost its label. I was playing Russian roulette, meal prep style. And it was this chicken and rice. It took me a minute to remember what it was and find the recipe again. It is SO good. Even frozen and reheated two months later. That lime makes it taste fresh and it made me so happy. I remember eating leftovers for a couple of days and telling my mom, I wish I had made more. I cook a lot, and this was a standout. Just wanted to let you know.
Becca- thank you so much!!!! What a lovely comment, so happy this is a hit.
This is delicious! I made as written, with the exception of baking the final minutes, I cooked start to finish on the stovetop. Easy, tasty and one pan-what’s not to love?
Hi, Dee! Do you mingle sharing how long you cooked on the stove to finish the dish? Thank you!
Very good! Took a little longer to make than expected but just a bit of prepping. Adding to the rotation!
This is a fan favorite in our house. I love how some of the rice can have a little crunch from the toasting. We enjoy this one on a regular basis!
This was sooooo good! I wish I would’ve doubled it because I’m already thinking when am I going to make this again because I want more! Sometimes I have issues doing one pot recipes with rice where the rice doesn’t get cooked enough but this turned out perfectly! Lots of flavor!!!
Turned out great!! I shortcut the peppers and onions with half bag of TJ’s frozen fire roasted bell peppers and onions, and I also added a sprinkle of shredded cheddar cheese for the last 8-10 min of baking (uncovered). Served with fresh lime and cilantro – delicious!
OH great tip on the shortcuts!! Thanks for sharing!