Chicken and Rice Taco Skillet is a simple, flavorful one-skillet dinner that works perfectly for busy weeknights. This hearty skillet combines seasoned chicken, crisp bell peppers, onions, garlic, and jasmine rice, all finished with bright lime and cilantro. It uses a packet or spoonfuls of taco seasoning to deliver bold flavor with minimal fuss, and it comes together in about an hour from start to finish.
This recipe is a great twist on taco night because everything cooks in one pan and finishes in the oven, freeing you up to tidy the kitchen or prepare toppings while the rice and chicken finish baking. Use your preferred taco seasoning blend — milder varieties work well for kids, while a hotter blend or fresh sliced jalapeños on top will satisfy spice lovers. I often reach for a mild store-bought mix for convenience, then add jalapeño or extra chili if I want more heat.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, plus 1/4 teaspoon for the rice
- 2 tablespoons taco seasoning for the chicken, plus 1 tablespoon for the rice
- 3 tablespoons avocado oil (or another neutral oil)
- 1 small red bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup white jasmine rice, rinsed and drained
- Zest of 1/2 lime and 2 tablespoons fresh lime juice
- 1 1/2 cups chicken broth
- 1/4 cup finely chopped cilantro leaves, plus more for garnish
- Optional toppings: guacamole, sour cream (omit to keep dairy-free), tortilla chips, sliced jalapeño peppers
Why this skillet works
Toasted rice builds a nutty flavor base, the taco seasoning pulls the dish together quickly, and finishing the skillet in the oven makes for tender, juicy chicken and evenly cooked rice without extra hands-on time. Using thighs helps keep the meat moist, but you can swap in breasts if you prefer—just reduce the oven time to avoid drying them out.
Step-by-step Directions
Step One: Preheat
Preheat the oven to 350°F (175°C).
Step Two: Season the chicken
Trim excess fat from the chicken thighs and pat them dry. Season both sides with 1 teaspoon kosher salt and 2 tablespoons taco seasoning, rubbing the spices in so the pieces are evenly coated.
Step Three: Brown the chicken
Heat the avocado oil in a large oven-safe skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear until golden brown, about 3 minutes per side. Transfer the browned chicken to a clean plate. The chicken does not need to be fully cooked at this stage because it will finish in the oven.
Step Four: Cook the vegetables
Reduce the heat to medium, add the sliced bell peppers, onion, and minced garlic to the skillet, and sauté, stirring, until softened, about 4 minutes.
Step Five: Toast the rice
Stir in the rinsed jasmine rice, 1/4 teaspoon kosher salt, and 1 tablespoon taco seasoning. Cook and stir for about 2 minutes, until the rice smells fragrant and begins to turn lightly golden.
Step Six: Add liquid and bake
Add the lime zest, lime juice, chicken broth, and chopped cilantro to the skillet and stir to combine. Bring the mixture to a gentle simmer on the stovetop, nestle the seared chicken pieces back into the rice, cover the skillet, and carefully transfer it to the preheated oven. Bake covered for 25 minutes. Remove the cover and continue baking until the rice is tender and the chicken is cooked through, about 7 to 9 more minutes.
Step Seven: Finish and serve
Take the skillet out of the oven and fluff the rice with a fork. Garnish with additional cilantro and serve family-style or spoon onto individual plates. Top with sliced jalapeños, a dollop of guacamole, sour cream, and tortilla chips for crunch if you like.
Make-ahead and storage
You can sear the chicken ahead of time and refrigerate it in an airtight container for up to 48 hours before finishing the recipe. Leftovers keep well in the fridge for 3 to 4 days. Reheat gently on the stove over low heat with a splash of broth or in the oven covered, to avoid drying out the chicken and rice.
Variations and tips
- Swap chicken thighs for breasts if desired—reduce the oven time and check for doneness to avoid overcooking.
- For a gluten-free meal, confirm your taco seasoning blend is gluten-free; the dish is otherwise naturally gluten-free.
- To make this dairy-free, skip the sour cream or choose a plant-based alternative.
- If you prefer brown rice, increase the liquid and extend the bake time—typically 2 to 2 1/4 cups broth and an additional 20–25 minutes, depending on the rice used.
Frequently asked
Can I prepare parts of this recipe in advance? Yes — you can trim, season, and sear the chicken ahead of time and store it in the refrigerator until you’re ready to assemble and bake.
Can I use chicken breasts instead? Yes — chicken breasts will work but are leaner and may dry out if overcooked. Watch the oven time closely and remove when the internal temperature reaches 165°F (74°C).
Nutrition (approximate per serving)
- Calories: 564 kcal
- Carbohydrates: 44 g
- Protein: 48 g
- Fat: 20 g
- Sodium: 1413 mg
Nutrition information is automatically calculated and should be used as an estimate.
Author
Recipe adapted from Alex Snodgrass. Photography by Eat Love Eats.