Chicken and Rice Taco Skillet

Why You’ll Love Chicken and Rice Taco Skillet Recipe

• It’s a one‑skillet dinner, which means minimal cleanup and easy prep.

• It combines comforting rice, tender chicken, and fresh veggie flavor, all in one dish.

• The taco seasoning and lime bring a vibrant, Mexican‑inspired twist — ideal for a weeknight dinner that feels special.

• You can customize toppings (guacamole, sour cream, chips, jalapeños) to match your family’s taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• boneless skinless chicken thighs

• salt

• taco seasoning

• avocado oil

For the rice and veggies:

• red bell pepper, thinly sliced

• green bell pepper, thinly sliced

• yellow onion, thinly sliced

• garlic cloves, minced

• white jasmine rice, rinsed and drained

• salt

• taco seasoning

• lime zest and lime juice

• chicken broth

• fresh cilantro leaves, plus extra for garnish

Optional for serving:

• guacamole

• sour cream (or omit for dairy‑free)

• corn tortilla chips

• sliced jalapeños

Directions

1. Preheat your oven to 350°F (about 175°C).

2. Trim any excess fat from the chicken thighs and pat them dry. Season generously all over with salt and taco seasoning.

3. Heat the avocado oil in a large oven‑safe skillet over medium‑high heat. Add the chicken in a single layer (working in batches if needed) and brown on each side for about 3 minutes. Transfer the browned chicken to a clean plate — it doesn’t need to be fully cooked yet.

4. Reduce the heat to medium. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook, stirring occasionally, until the vegetables soften (about 4 minutes).

5. Add the rice, a pinch of salt, and some taco seasoning; stir and toast the rice until it becomes fragrant and lightly browned (about 2 minutes).

6. Stir in the lime zest, lime juice, chicken broth, and chopped cilantro. Bring the mixture to a simmer. Nestle the browned chicken thighs back into the skillet. Cover the skillet, then transfer it to the oven. Bake for 25 minutes. Then uncover and bake until the rice is tender and the chicken is fully cooked — about another 8–10 minutes.

7. Remove from oven and fluff the rice with a fork. Garnish with additional cilantro.

8. Serve with optional toppings: guacamole, sour cream, corn tortilla chips, and sliced jalapeños for a crunchy, flavorful finish.

Servings and timing

Makes about 4 servings. Allow roughly 10–15 minutes for prep and about 35–40 minutes for cooking (oven included).

Variations

• Swap chicken thighs for chicken breasts if you prefer leaner meat (adjust cooking time as needed).

• Use brown rice instead of jasmine rice for a whole‑grain alternative — increase cooking time and liquid accordingly.

• Add extra veggies: corn, black beans, or diced tomatoes can give the dish more bulk and color.

• Make it spicier by increasing taco seasoning or adding chili powder / chopped jalapeños into the rice.

• Go dairy-free: skip sour cream or use a dairy‑free yogurt/cream substitute.

• For a lighter option, use cauliflower rice instead of jasmine rice (adjust cooking time and liquid).

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, gently warm on the stovetop over low heat or in a microwave until heated through. If rice seems dry, add a splash of water or broth before reheating.

FAQs

What if I don’t have an oven‑safe skillet?

If you don’t have an oven‑safe skillet, you can transfer the rice and chicken mixture to a baking dish before placing it in the oven.

Can I make this recipe on the stovetop only (no oven)?

Yes — after adding chicken back and simmering with the rice and broth, cover and simmer on low heat until the rice absorbs the broth and the chicken is cooked through. Keep an eye on it to avoid burning.

Can I use chicken breast instead of thighs?

Yes — but chicken breasts tend to cook faster and can dry out. Keep an eye on cooking time and consider lowering oven temperature slightly or checking for doneness earlier.

Is it okay to use a different type of rice?

You can use long‑grain white rice, but avoid quick‑cooking or pre‑cooked rice, as they won’t absorb the liquid properly. With brown rice, cook for longer and increase liquid volume.

How spicy is the dish?

The spice level depends mostly on the taco seasoning you use. For mild flavor, choose a mild blend; for more heat, use a spicier seasoning or add fresh jalapeños.

Can I add beans to make it more filling?

Yes — black beans or pinto beans can be stirred in after cooking to make the dish heartier and add extra protein/fiber.

Can I freeze leftovers?

You can freeze, but note that the rice texture may change slightly. Freeze in portioned airtight containers. When reheating, thaw in the fridge overnight and gently reheat with a splash of water or broth.

How can I make it more vegetable‑heavy?

Add extra bell peppers, corn, zucchini, or even chopped tomatoes before baking. You can also stir in leafy greens (like spinach) after cooking and let them wilt.

Can I skip the lime juice and zest?

Yes — but the lime adds a fresh brightness that balances the richness of chicken and rice. Without it, the dish may taste heavier.

Is there a vegetarian version of this dish?

Yes — you can replace chicken with firm tofu or a mix of beans (like black beans and chickpeas), and keep the rice, veggies, and seasonings the same for a satisfying vegetarian taco skillet.

Conclusion

This Chicken and Rice Taco Skillet is a simple, satisfying meal that brings together seasoned chicken, rice, veggies, and fresh lime for a dinner that’s easy to make and full of flavor. It’s ideal for busy weeknights, customizable based on your dietary preferences, and stores well for leftovers. Whether topped with guacamole and chips or served plain, it’s a go‑to recipe when you want comfort-food vibes without fuss.