Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts if you prefer leaner meat. However, thighs tend to stay juicier and are more forgiving in the oven.

What type of rice works best for this dish?

White jasmine rice is recommended for its light texture and fragrance. Basmati is a good alternative, though brown rice will require more liquid and a longer baking time.

Is this recipe spicy?

The spice level depends on your taco seasoning. Use a mild blend if you're sensitive to heat. You can always add sliced jalapeños at the end for optional heat.

Chicken and Rice Taco Skillet

Description

This Chicken and Rice Taco Skillet is an easy, one-pan dinner packed with bold taco flavors, tender chicken, and perfectly seasoned rice—perfect for busy weeknights and beginner cooks.

Ingredients

Scale

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 finely chopped cilantro leaves, plus more for garnish
Optional: Guacamole, sour cream, corn tortilla chips, sliced jalapeños

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Instructions

Preheat the Oven: Begin by setting your oven to 350°F so it’s ready when you need to bake the skillet.
Season the Chicken: Pat the chicken thighs dry with a paper towel and trim off any excess fat. Season both sides with kosher salt and taco seasoning, pressing gently to adhere.
Brown the Chicken: In a large oven-safe skillet, heat avocado oil over medium-high heat. When hot, add the chicken in a single layer. Let it cook for about 3 minutes on each side until golden brown. It doesn’t need to be fully cooked yet—just nicely seared. Remove from the skillet and set aside.
Cook the Vegetables: Reduce the heat to medium and add the sliced red and green bell peppers, onion, and garlic to the skillet. Sauté for about 4 minutes, or until they soften and begin to caramelize.
Toast the Rice: Add the rinsed jasmine rice to the skillet along with taco seasoning and salt. Stir frequently for 2 minutes to toast the rice until it’s fragrant and slightly golden.
Add Liquid and Chicken: Stir in lime zest, lime juice, chicken broth, and chopped cilantro. Bring the mixture to a light simmer. Return the browned chicken to the skillet, nestling it into the rice mixture.
Bake to Finish: Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes, then remove the cover and bake for an additional 8 to 10 minutes, or until the rice is tender and the chicken is fully cooked. The chicken should reach an internal temperature of 165°F.
Fluff and Serve: Once out of the oven, fluff the rice with a fork and garnish with extra cilantro. Serve hot with optional toppings like guacamole, sour cream, jalapeños, and tortilla chips for crunch.

Notes

Use chicken thighs for best flavor and texture, but chicken breasts can be used as a leaner option.
You can substitute with frozen pre-cut veggies to save time.
For a spicier version, use a hot taco seasoning blend or top with hot sauce.
To make it vegan, omit the chicken and use plant-based protein and vegetable broth.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: One-pan skillet + baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1/4 of the skillet
Calories: 530
Sugar: 3g
Sodium: 710mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg