Description
This Chicken and Rice Taco Skillet is a one-pan, Mexican-inspired dinner featuring seasoned chicken thighs, fragrant rice, and sautéed veggies, finished with lime and fresh cilantro. It’s easy, comforting, and customizable for weeknight meals.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- Salt, to taste
- 2 tbsp taco seasoning, divided
- 2 tbsp avocado oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup white jasmine rice, rinsed and drained
- Zest and juice of 1 lime
- 2 cups chicken broth
- 1/4 cup fresh cilantro leaves, chopped (plus more for garnish)
- Optional toppings: guacamole, sour cream (or dairy-free substitute), corn tortilla chips, sliced jalapeños
Instructions
- Preheat your oven to 350°F (175°C).
- Trim excess fat from the chicken thighs and pat dry. Season with salt and 1 tbsp of taco seasoning.
- Heat avocado oil in a large oven-safe skillet over medium-high heat. Brown chicken on both sides for about 3 minutes per side. Transfer to a plate (it will finish cooking later).
- Reduce heat to medium. In the same skillet, add sliced bell peppers, onion, and minced garlic. Sauté until softened, about 4 minutes.
- Add rinsed rice, a pinch of salt, and remaining taco seasoning. Stir and toast rice for 2 minutes until fragrant.
- Stir in lime zest, lime juice, chicken broth, and chopped cilantro. Bring to a simmer.
- Return the browned chicken thighs to the skillet, nestling them into the rice. Cover the skillet and transfer to the oven.
- Bake for 25 minutes covered. Then uncover and bake for another 8–10 minutes, until the rice is tender and chicken is fully cooked.
- Remove from oven and fluff rice with a fork. Garnish with extra cilantro.
- Serve with optional toppings like guacamole, sour cream, tortilla chips, and sliced jalapeños.
Notes
- Use chicken breasts instead of thighs for a leaner option; adjust cooking time accordingly.
- Brown rice can be substituted, but increase the liquid and cook time.
- Add extra veggies like corn, black beans, or diced tomatoes for variety.
- To make it spicier, increase taco seasoning or add chili powder/jalapeños.
- Make it dairy-free by skipping sour cream or using dairy-free alternatives.
- Cauliflower rice can be used for a lighter, low-carb version—adjust liquid and cook time.
- Leftovers store well in the fridge for 3–4 days and reheat best with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 470
- Sugar: 4g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
