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.
Ingredients
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
Instructions
Preheat the oven to 350°F.
Trim and pat dry the chicken thighs. Season with salt and taco seasoning.
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.
Reduce heat to medium. Add bell peppers, onion, and garlic to the skillet. Cook for 4 minutes until softened.
Stir in rice, salt, and taco seasoning. Cook for 2 minutes until the rice is lightly toasted.
Add lime zest, lime juice, chicken broth, and chopped cilantro. Stir to combine. Nestle the chicken back into the skillet.
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).
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