Chicken and Rice Taco Skillet: 5-Star Family Favorite

If weeknights feel like a never-ending juggling act between errands, work, and trying to figure out what on earth is for dinner, I’ve got you. This Chicken and Rice Taco Skillet is your cozy, flavorful, one-pan hero. It’s quick to prep, bursting with Southwest flair, and—bonus—it saves you from a pile of dirty dishes.

This meal hits all the right notes: savory seasoned chicken, fluffy zesty rice, tender peppers, and just enough spice to keep things interesting. Plus, it’s customizable for picky eaters or spice lovers alike. Whether you’re feeding a family or just meal prepping for the week, this dish checks all the boxes.

Why You’ll Love This Chicken and Rice Taco Skillet

Let’s be honest—chicken and rice have been holding down family dinners for decades. But this isn’t your average “plain Jane” version. This skillet is packed with bold taco seasoning, fresh lime, and the kind of juicy chicken that gets everyone racing to the table.

Here’s why it’s a keeper:

• One pan = minimal cleanup. (Cue happy dance.)
• Ready in under an hour—including oven time.
• Big flavor payoff with pantry-friendly ingredients.
• Perfect for meal prep or busy weeknights.

Ingredients You’ll Need

You probably have most of these on hand already. Here’s your grocery-friendly lineup:

For the Chicken:

• 2 lbs boneless skinless chicken thighs
• 1 tsp kosher salt
• 2 tbsp taco seasoning
• 3 tbsp avocado oil

For the Rice and Veggies:

• 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 jasmine rice, rinsed and drained
• ¼ tsp kosher salt
• 1 tbsp taco seasoning
• Zest of ½ lime
• 2 tbsp lime juice
• 1 ½ cups chicken broth
• ¼ cup finely chopped cilantro, plus more for garnish

Optional Toppings (go wild!):

• Guacamole
• Sour cream (skip if you’re dairy-free)
• Corn tortilla chips
• Sliced jalapeños

How to Make Chicken and Rice Taco Skillet

Step 1: Preheat That Oven

Set your oven to 350℉. This dish finishes in the oven, so we want it nice and toasty.

Step 2: Season the Chicken

Trim any extra fat off your chicken thighs. Pat them dry (super important for that golden sear!), then coat evenly with salt and taco seasoning.

Step 3: Sear the Chicken

Heat avocado oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and brown each side for about 3 minutes. Set aside—don’t worry, it’s not fully cooked yet.

Step 4: Cook the Veggies

Turn the heat down to medium and toss in your sliced bell peppers, onions, and garlic. Stir and cook for around 4 minutes, until tender and fragrant.

Step 5: Toast the Rice

Add rice, salt, and another hit of taco seasoning. Stir it all together and toast the rice until it’s lightly golden and smells amazing—about 2 minutes.

Step 6: Bring it Together

Pour in the lime zest, lime juice, chicken broth, and chopped cilantro. Stir, then nestle the chicken back into the pan. Cover and transfer to the oven. Bake for 25 minutes covered, then uncover and finish baking until the rice is tender and the chicken is fully cooked through.

Step 7: Fluff and Finish

Take it out of the oven and fluff the rice with a fork. Sprinkle on some fresh cilantro if you’re feeling fancy.

Step 8: Serve and Enjoy

Plate it up! I love topping mine with creamy guac, a dollop of sour cream, a few jalapeño slices, and crunchy tortilla chips on the side. The combo is basically a taco fiesta in a bowl.

Aneta’s Kitchen Story

This recipe became a weeknight go-to after a particularly hectic Monday where I forgot to plan dinner (we’ve all been there, right?). I had chicken, rice, a couple sad-looking peppers, and a half-used taco seasoning packet. Boom—magic was made. The kids didn’t even complain (a miracle), and now it’s on heavy rotation. It’s the kind of dish that quietly earns a permanent spot in your weeknight lineup.

Tips for Taco Skillet Success

• Use chicken thighs for max flavor and tenderness—they’re forgiving and don’t dry out.
• Rinse your rice to keep it fluffy and avoid that gummy texture.
• Spice it up or tone it down. Add jalapeños during the veggie step if you like heat, or stick to mild taco seasoning if serving to kiddos.
• No oven-safe skillet? Sear everything on the stovetop, then transfer to a baking dish to finish in the oven.

FAQs About Chicken and Rice Taco Skillet

Conclusion

Dinner doesn’t have to be stressful or boring. This Chicken and Rice Taco Skillet is everything we love—flavor-packed, family-approved, and fuss-free. It’s like a warm hug in skillet form, perfect for busy nights when you just need something reliable on the table.

Now go grab your skillet, and let’s taco ’bout how good this is going to be.

Explore More One-Pan Chicken Favorites

If this Chicken and Rice Taco Skillet hit the spot (and we bet it did), you’ll love exploring a few more comforting, flavor-packed meals that keep things simple and scrumptious—all in one pan. These dishes are perfect for busy weeknights when you need something quick, easy, and guaranteed to impress.

Here are some deliciously relevant recipes you might enjoy next:

• For another bold and zesty skillet meal, try the Mexican Queso Chicken and Rice—it’s cheesy, hearty, and loaded with Southwest flavor.
• Craving more lime and spice? The Spicy Honey Lime Chicken brings just the right kick and pairs beautifully with simple rice or tortillas.
• If you’re looking for cozy comfort in one dish, don’t miss the Creamy Smoky White Cheddar Honey Butter Chicken Pasta Skillet—it’s indulgent, rich, and soul-warming.
• Or branch out with a tropical twist in the Hawaiian Shoyu Chicken, a sweet-and-savory favorite that’s always a hit with the family.

Each of these recipes brings something different to the table—literally—and makes weeknight dinners feel a little more magical without piling up dishes in the sink.

Chicken and Rice Taco Skillet

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• Author: Aneta
• Total Time: 55 mins
• Yield: 4–6 servings 1x

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Description

This Chicken and Rice Taco Skillet is a bold, zesty one-pan dinner packed with juicy chicken thighs, fluffy lime rice, and colorful veggies. Finished with guacamole, sour cream, and tortilla chips, it’s a comforting and satisfying meal that’s perfect for busy weeknights or easy meal prep.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 lbs 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

• 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

Optional for Serving:

• Guacamole

• Sour cream (omit for dairy-free)

• Corn tortilla chips

• Sliced jalapeños

• Lime wedges

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Instructions

1. Preheat the oven to 350°F.

2. Trim and pat dry the chicken thighs. Season with salt and taco seasoning.

3. Heat avocado oil in an oven-safe skillet over medium-high heat. Sear chicken on both sides until browned (about 3 minutes per side). Transfer to a plate.

4. Reduce heat to medium. Add bell peppers, onion, and garlic to the skillet. Cook for 4 minutes until softened.

5. Stir in rice, salt, and taco seasoning. Cook for 2 minutes until the rice is lightly toasted.

6. Add lime zest, lime juice, chicken broth, and chopped cilantro. Stir to combine. Nestle the chicken back into the skillet.

7. Cover the skillet and bake for 25 minutes. Then uncover and bake until rice is tender and chicken is fully cooked (internal temp 165°F).

8. Fluff the rice with a fork, garnish with more cilantro, and serve with your favorite toppings.

Notes

Chicken breasts can be used instead of thighs, but be careful not to overcook.
Rinsing rice helps prevent clumping and keeps the texture fluffy.
Use a baking dish if you don’t have an oven-safe skillet.
Customize the spice level with mild or spicy taco seasoning and jalapeños.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Dinner
• Method: Baked, One Pan
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 plate (approx 1½ cups)
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 760 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 110 mg