Savory Chicken Rice Taco Skillet for Quick Weeknight Dinners

This Chicken Rice Taco Skillet is a quick and easy dinner recipe that packs a flavor punch, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless, Skinless Chicken Thighs Opt for chicken breasts for a lighter option.

For the Base

1 teaspoon Kosher Salt Adjust to taste.
3 tablespoons Taco Seasoning Use homemade seasoning for a personal touch.
3 tablespoons Avocado Oil Swap with olive oil if preferred.
1/2 medium Yellow Onion Shallots can be used as a substitute.
2 cloves Garlic Feel free to use garlic powder in a pinch.

For the Vegetables

1 small Red Bell Pepper Any variety of bell pepper works as a substitute.
1 small Green Bell Pepper Get creative with your choice of colors!

For the Rice

1 cup White Jasmine Rice Brown rice can be used for more fiber.
1.5 cups Chicken Broth Homemade or low-sodium options are healthiest.

For the Zing

1/2 lime Lime Zest
2 tablespoons Lime Juice Lemon juice can substitute in a pinch.
1/4 cup Chopped Cilantro Omit if you aren’t an herb fan.

For Serving

Toppings Consider guacamole, sour cream, tortilla chips, and jalapeños.

Equipment

large oven-safe skillet

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C).
Season the chicken with kosher salt and taco seasoning evenly on both sides and set aside.
Heat avocado oil in a large skillet over medium-high heat and sear the chicken for about 3 minutes on each side until golden brown.
Remove chicken and in the same skillet, sauté the red and green bell peppers, yellow onion, and minced garlic for about 4 minutes.
Stir in white jasmine rice, kosher salt, and taco seasoning. Cook for an additional 2 minutes.
Pour in chicken broth, lime zest, lime juice, and chopped cilantro. Stir and bring to a light simmer.
Nestle the chicken back into the skillet and cover. Transfer to the oven to bake.
Bake for about 25 minutes, then uncover and bake for an additional 7-9 minutes.
Fluff the rice with a fork, mix with chicken gently, and serve with your favorite toppings.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 25IUVitamin C: 50mgCalcium: 5mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.

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