Description

A fun twist on tacos, this one-pan meal combines seasoned chicken, rice, and all your favorite taco fixings. It’s a quick and easy dinner that’s bursting with flavor and perfect for busy weeknights.

Ingredients

Scale

For the Chicken and Rice Taco Skillet:

1 lb boneless, skinless chicken breasts or thighs, cut into small cubes
1 tablespoon olive oil (or vegetable oil)
1 medium onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or homemade taco seasoning, see notes)
1 cup long-grain white rice (or brown rice for a healthier option)
1 ½ cups chicken broth (or water)
1 cup salsa (mild, medium, or hot, depending on preference)
1 can (15 oz) black beans, drained and rinsed (optional)
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar cheese (or a Mexican blend)
Salt and pepper, to taste
Fresh cilantro for garnish (optional)

For Toppings (Optional):

Sour cream
Sliced avocado or guacamole
Sliced jalapeños
Chopped tomatoes
Chopped lettuce
Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the Chicken

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the cubed chicken pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. If needed, season the chicken with salt and pepper to taste.

Once the chicken is cooked, remove it from the skillet and set it aside. You may need to do this in batches depending on the size of your pan, so the chicken doesn’t overcrowd the skillet.

2. Sauté the Vegetables

In the same skillet, add a little more oil if needed. Add the diced onion and minced garlic. Sauté for 2-3 minutes, or until the onion is softened and the garlic becomes fragrant. This will create a flavorful base for the dish.

3. Add the Rice and Taco Seasoning

Add the rice to the skillet and stir it with the onions and garlic, allowing it to lightly toast for 1-2 minutes. This step helps to enhance the flavor of the rice. Sprinkle in the taco seasoning, and stir until the rice is coated with the seasoning.

4. Add the Liquids

Pour in the chicken broth and salsa, stirring to combine. Bring the mixture to a simmer, then cover the skillet with a lid. Let it cook for about 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. If using brown rice, it may take an additional 10-15 minutes to cook through, so be sure to check it periodically.

5. Add the Chicken and Other Ingredients

Once the rice is cooked, return the cooked chicken to the skillet. Add the drained black beans and corn kernels. Stir everything together to combine, ensuring the chicken and other ingredients are evenly distributed throughout the rice.

Cover the skillet again and let the mixture simmer for an additional 5 minutes, allowing the flavors to meld together.

6. Add the Cheese

After the dish has simmered, remove the skillet from the heat. Sprinkle the shredded cheddar cheese (or Mexican cheese blend) evenly over the top of the rice and chicken. Cover the skillet again and let the cheese melt for 2-3 minutes. The cheese will become gooey and delicious, creating a cheesy, flavorful layer on top of the dish.

7. Serve and Garnish

Once the cheese has melted, give the skillet a final stir to combine the cheesy rice, chicken, and vegetables. Serve the Chicken and Rice Taco Skillet in bowls or on plates, and garnish with fresh cilantro, sour cream, sliced avocado, jalapeños, or any other toppings you prefer.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Calories: 400-450 kcal
Fat: 12-15g
Carbohydrates: 45-50g
Protein: 25-30g