Chicken and Rice Taco Skillet

Name: Chicken and Rice Taco Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 2 lbs boneless skinless chicken thighs; 1 teaspoon kosher salt; 2 tablespoons taco seasoning; 3 tablespoons avocado oil; 1 small red bell pepper, thinly sliced; 1 small green bell pepper, thinly sliced; ½ yellow onion, thinly sliced; 2 garlic cloves, minced; 1 cup white jasmine rice, rinsed and drained; ¼ teaspoon kosher salt; 1 tablespoon taco seasoning; Zest of ½ lime; 2 tablespoons lime juice; 1 ½ cups chicken broth; ¼ cup chopped fresh cilantro (plus more for garnish); Guacamole; Sour cream; Sliced jalapeños; Corn tortilla chips

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I still remember the first time I made a chicken and rice skillet. I had just moved into my first apartment, and between unpacked boxes and a fridge with barely more than a lime and some leftover salsa, I needed a meal that wouldn’t require fancy tools or ten different spices. That humble attempt became the foundation for one of my favorite comfort meals—this easy Chicken and Rice Taco Skillet.

Perfect for beginner cooks, this recipe checks all the boxes: simple steps, minimal cleanup, bold flavor, and wholesome ingredients. Plus, it’s done in one skillet, making it ideal for busy weeknights or anyone just learning the rhythm of the kitchen. This is a true example of a quick and healthy meal that doesn’t compromise on taste.

Why This Recipe is Special

There’s something incredibly satisfying about meals that come together in one pan—and this dish is no exception. It brings together the heartiness of chicken, the cozy comfort of rice, and the zesty punch of taco seasoning. The beauty of this easy sheet pan dinner (or skillet, in this case) is how it layers flavor in such an approachable way.

From browning the chicken for depth, to toasting the rice for a nutty aroma, each step builds confidence and skill for a beginner cook. It’s also extremely customizable, which means you can adapt it to whatever you have in the fridge.

Ingredients and Preparation

Here’s what makes this dish both flavorful and nutritious, along with a few flexible swaps to suit your needs:

Boneless Skinless Chicken Thighs: Tender, juicy, and hard to overcook. Thighs add richness and keep the dish from drying out. You can use chicken breasts, but they may need a touch more oil and careful monitoring.

Taco Seasoning: This is your shortcut to big flavor. It adds smokiness, spice, and depth. Use mild for kid-friendly meals or spicy if you want more kick. You can also make your own blend with chili powder, cumin, paprika, and garlic powder.
Avocado Oil: Great for high-heat cooking. Olive oil or any neutral oil like canola works fine too.
Bell Peppers (Red and Green): These bring sweetness and crunch. Use any color you like or even frozen pepper strips in a pinch.

Yellow Onion: Adds savory flavor and softens beautifully when cooked. Red or white onion also works.
Garlic: Boosts the aroma and adds a delicious savory note. Garlic powder can sub in a rush.
White Jasmine Rice: Light, fluffy, and perfect for soaking up all the flavor. Basmati rice or even brown rice (with adjusted cook time) can be used.

Lime Zest and Juice: Adds brightness and balances the richness. Lemon is an okay substitute, but lime really shines here.
Chicken Broth: Adds moisture and infuses flavor into the rice. Use vegetable broth or even water with a bouillon cube if needed.
Fresh Cilantro: Brings freshness and a pop of color. If you’re not a fan, parsley or green onions work well.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F. This ensures it’s hot and ready once the skillet needs to go in—no delays.

Step 2 Trim any excess fat off your chicken thighs and pat them dry with paper towels. Season them generously on both sides with salt and taco seasoning, making sure the spices are evenly coated.

Step 3 Heat avocado oil in a large, oven-safe skillet over medium-high heat. Once hot, place the chicken in a single layer (work in batches if needed) and sear for about 3 minutes per side, until golden brown. The chicken doesn’t need to be cooked through at this stage.

Step 4 Remove the chicken and lower the heat to medium. Add the sliced peppers, onion, and minced garlic. Sauté for about 4 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Step 5 Add the uncooked rice to the skillet along with a pinch of salt and a bit more taco seasoning. Stir everything well to coat and toast the rice until it smells nutty and is lightly golden—this takes about 2 minutes.

Step 6 Stir in the lime zest, juice, chicken broth, and chopped cilantro. Mix well, bring it to a gentle simmer, then nestle the chicken back into the pan. Cover with a lid (or foil) and carefully transfer the skillet to the oven.

Step 7 Bake for 25 minutes covered, then uncover and bake for another 8–10 minutes until the rice is tender and the chicken is fully cooked through (internal temp of 165°F).

Step 8 Remove from the oven and fluff the rice with a fork. Add extra chopped cilantro on top if desired.

Beginner Tips and Notes

Rice Undercooked? Cover and return to the oven with a splash of broth for 5–10 more minutes.

Chicken Too Brown? Lower the searing heat slightly and keep an eye on the timing.
Short on Time? Use pre-cut frozen peppers and onions or pre-cooked chicken—just skip the browning step and warm everything in the skillet.
No oven-safe skillet? Transfer everything to a baking dish after simmering on the stovetop.

Quick Tools Tip

If you don’t have a skillet with a lid, use foil or even an oven-safe Dutch oven. And always use tongs for flipping the chicken—much easier for beginners.

Serving Suggestions

This dish is super versatile and pairs well with:

Guacamole or sliced avocado for creaminess

Sour cream (or Greek yogurt for a lighter option)
Corn tortilla chips for crunch
Shredded cheese if you’re not keeping it dairy-free

A side salad with lime vinaigrette for freshness

Storage Tips: Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the microwave with a splash of water or broth to keep the rice moist. It also freezes surprisingly well—just thaw overnight in the fridge before reheating.

Let’s Get Cooking!

This lemon herb chicken recipe twist with taco seasoning is more than just a weeknight dinner—it’s a gateway into stress-free, flavorful home cooking. Whether you’re just starting your cooking journey or looking to master the one-skillet life, this dish offers all the rewards without the overwhelm.

Tried it? Loved it? Let me know in the comments below! I’d love to hear how you made it your own, whether you added extra heat, tossed in some black beans, or served it taco-style in lettuce wraps.

FAQ About Chicken and Rice Taco Skillet

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts. Just be careful not to overcook them, as breasts are leaner and can dry out more quickly than thighs.

What kind of rice works best in this recipe?

White jasmine rice is ideal due to its fluffy texture and quick cook time. Basmati rice is a suitable substitute. Avoid instant or parboiled rice, as it may turn mushy.

Is this recipe spicy?

The dish is mildly spiced if you use a mild taco seasoning. You can increase the heat by using a spicier blend or adding sliced jalapeños as a topping.

Can I make this dish dairy-free and gluten-free?

Yes, this recipe is naturally gluten-free and dairy-free as long as you skip the sour cream topping or use a dairy-free version. Always check that your taco seasoning is gluten-free.

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