Chicken and Rice Taco Skillet

The beauty of this Chicken and Rice Taco Skillet is that it’s a complete meal in one pan, making cleanup a breeze without sacrificing flavor. The chicken is cooked to juicy perfection, absorbing all the spices and seasoning you’ve layered in. The rice soaks up the delicious, savory goodness, and every bite feels like a cozy, comforting hug. You’ll love how the ingredients meld together—each spoonful delivering a balance of tender chicken, hearty rice, and that wonderful taco seasoning that brings everything to life.

What really makes this skillet special is how adaptable it is. You can switch up the toppings based on what you have on hand—fresh cilantro, a squeeze of lime, or a handful of crumbled cheese—whatever brings that extra punch of flavor that makes you smile. And let’s not forget the sauce; drizzle a bit of creamy salsa or a dollop of sour cream to elevate the dish to another level. It’s these small touches that truly take this simple dish from good to unforgettable.

I’ve found that this recipe is great for busy weeknights or even meal prep. Leftovers? Don’t worry—they taste just as good the next day! The flavors have time to deepen, making each bite even more satisfying. The simplicity of the dish, combined with those cozy, comforting flavors, is one of those meals that makes you feel like you’ve hit the jackpot after a long day.

Key Ingredients in Chicken and Rice Taco Skillet

This dish is all about bringing together simple, flavorful ingredients that work in harmony to create a comforting, satisfying meal. Each one plays a crucial role in building that unbeatable taco flavor, from the savory chicken to the zesty seasonings. Here’s a quick rundown of the key ingredients that make this skillet truly shine:

• Chicken Breast
  The star of the show! Tender, juicy chicken breast soaks up all the taco seasoning, adding a hearty protein base that balances perfectly with the rice and toppings.
• Rice
  This is the cozy sidekick that absorbs all the delicious flavors in the skillet. The rice provides texture and makes the dish hearty enough to be a complete meal, while soaking in the savory goodness of the taco seasonings and chicken.
• Taco Seasoning
  The secret to that bold, zesty flavor. The combination of chili powder, cumin, garlic, and onion gives the dish that classic taco flavor we all love, creating a comforting, aromatic base that ties everything together.
• Olive Oil
  A touch of olive oil helps to sauté the chicken and rice to golden perfection. It adds richness and a subtle fruitiness, while also helping the seasonings to bloom as they cook.
• Onion
  Onions bring a sweet, savory depth to the dish, especially as they caramelize while cooking. Their natural sweetness balances the savory flavors of the chicken and rice, enhancing the overall complexity of the meal.
• Bell Peppers
  Bell peppers add color, crunch, and a sweet bite to the skillet. They provide a fresh contrast to the other ingredients and give the dish an extra layer of flavor that makes each bite more interesting.
• Garlic
  A little garlic goes a long way, infusing the skillet with that irresistible aroma and savory depth. It pairs perfectly with the taco seasoning, helping to boost the flavor profile of the entire dish.
• Chicken Broth
  This brings moisture to the skillet and helps cook the rice to perfection, allowing all the flavors to meld together. The broth also adds a savory richness that makes every bite more satisfying.
• Cheese (optional)
  A sprinkle of cheese adds a melty, creamy finish that takes the dish over the top. Whether it’s cheddar, Monterey Jack, or a blend, the cheese melts beautifully, adding that comforting, gooey texture we all love.
• Lime
  A squeeze of fresh lime at the end brings a burst of citrusy brightness, cutting through the richness of the dish and adding a fresh pop of flavor that really elevates the entire meal.

How to Make Chicken and Rice Taco Skillet

STEP 1: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the diced onions and bell peppers. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn golden.

STEP 2: Add the garlic to the skillet and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

STEP 3: Add the chicken breast to the skillet. Season with taco seasoning, salt, and pepper. Cook for 6-7 minutes, turning the chicken halfway through, until it’s golden brown on the outside and nearly cooked through. Remove the chicken from the skillet and set it aside.

STEP 4: In the same skillet, add the rice and sauté it in the leftover juices and seasoning for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors from the veggies and chicken.

STEP 5: Pour in the chicken broth and stir everything together. Bring it to a simmer, then reduce the heat to low. Cover the skillet and cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

STEP 6: While the rice is cooking, chop the cooked chicken into bite-sized pieces. Once the rice is done, add the chicken back into the skillet, stirring to combine.

STEP 7: Cover the skillet again and let everything simmer for an additional 3-5 minutes to allow the flavors to meld together.

STEP 8: Optional: Sprinkle the cheese over the top and cover the skillet for a couple of minutes, allowing the cheese to melt and become wonderfully gooey.

STEP 9: Before serving, squeeze a fresh lime over the dish for a burst of citrusy freshness. Add any additional toppings you love, like cilantro, sour cream, or a drizzle of creamy salsa.

Serving Suggestions for Chicken and Rice Taco Skillet

1. Top it with Fresh Greens
After you’ve drizzled that zesty lime juice, sprinkle some fresh cilantro or chopped green onions on top. The freshness adds a bright contrast to the rich, savory skillet, and those little bursts of color just make the dish feel even more vibrant. If you’re feeling fancy, toss on a few slices of avocado for a creamy, cool balance against the warmth of the dish.

2. Pair it with a Side of Crunch
Craving a bit of crunch? Serve your Chicken and Rice Taco Skillet with a side of crispy tortilla chips or warm, soft flour tortillas for dipping. The crunch is a perfect complement to the tender rice and chicken, giving you that satisfying mix of textures in every bite. You could also whip up a quick side of Mexican street corn for something extra indulgent.

3. Make it a Full Spread
Why not turn this skillet into a taco bar? Set out a variety of toppings—sour cream, shredded cheese, salsa, or pickled jalapeños—and let everyone assemble their own personalized bowl. It’s a fun, interactive way to enjoy the dish, and it lets everyone adjust the flavors to their own liking. Plus, it makes for a fantastic family-style meal!

How to Store Chicken and Rice Taco Skillet

If you’re lucky enough to have leftovers (though I’m sure they’ll be hard to resist!), storing your Chicken and Rice Taco Skillet properly will keep it tasting just as delicious the next day. First things first, let it cool down to room temperature before storing. This helps prevent condensation inside the container, which can make the dish soggy.

To store, simply transfer the skillet to an airtight container. You can keep it in the fridge for up to 3 days—though I bet it won’t last that long! When you’re ready to dig in again, just reheat it on the stove over low heat, adding a splash of chicken broth or water to help bring back that tender, juicy texture. If you’re in a rush, the microwave works too, but I recommend covering the dish with a damp paper towel to prevent it from drying out.

If you want to extend the shelf life even further, you can freeze the skillet. Make sure it’s fully cooled, then store it in a freezer-safe container or bag. It will stay fresh for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat it as you would leftovers. The flavors tend to deepen after freezing, so it might taste even better than the first time around!

Conclusion

And there you have it—your new go-to weeknight meal that’s as comforting as it is easy to make! This Chicken and Rice Taco Skillet is a true crowd-pleaser, packed with layers of flavor and all made in one pan. The beauty of this dish is how adaptable it is, letting you adjust toppings and sides to fit your taste or what’s on hand in your kitchen. Plus, it makes for some seriously tasty leftovers that get even better as the flavors marinate.

Whether you’re looking for a quick dinner solution, a fun family taco bar, or a meal prep winner, this skillet has got you covered. I can already tell it’s going to become a regular in your kitchen, just like it has in mine.

So, what do you think? Are you ready to dive in and make this cozy, delicious meal? Let me know if you have any questions, need some tips, or want to share how it turns out! I’d love to hear how you make this dish your own.

Print Recipe

Chicken and Rice Taco Skillet

Author: Maria Bennet Courses: Dinner

Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Rest Time 5 mins Total Time 45 mins

Calories: 550

Description

A hearty, one-pan meal bursting with tender chicken, seasoned rice, and zesty taco flavors. With a perfect blend of spices, melted cheese, and fresh toppings, this skillet dish is a comforting, crave-worthy fusion of your favorite taco and rice bowl.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 pound chicken breast, diced

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 cup long-grain white rice

• 1 1/2 cups chicken broth

• 1 can (14.5 ounces) diced tomatoes, drained

• 1 teaspoon chili powder

• ¹⁄₂ teaspoon cumin

• ¹⁄₄ teaspoon paprika

• ¹⁄₄ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 1 cup shredded cheddar cheese

• 1 cup frozen corn kernels

• ¹⁄₂ cup fresh cilantro, chopped

• ¹⁄₂ cup sour cream

• 1 tablespoon lime juice

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add 1 pound of diced chicken breast to the skillet and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
3. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add 1 small chopped onion and cook for 2-3 minutes, stirring occasionally, until the onion becomes soft and translucent.
5. Add 2 cloves of minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
6. Stir in 1 cup of long-grain white rice and cook for 1-2 minutes, allowing the rice to lightly toast.
7. Pour in 1 1/2 cups of chicken broth and add 1 can (14.5 ounces) of drained diced tomatoes.
8. Season with 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
9. Stir the mixture together, then bring it to a simmer.
10. Cover the skillet with a lid, reduce the heat to low, and cook for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
11. While the rice cooks, prepare the toppings by shredding 1 cup of cheddar cheese and chopping 1/2 cup of fresh cilantro.
12. Once the rice is cooked, add the reserved cooked chicken back into the skillet.
13. Stir in 1 cup of frozen corn kernels and cook for another 2-3 minutes, until the corn is heated through.
14. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the skillet mixture.
15. Cover the skillet again and cook for an additional 2 minutes, allowing the cheese to melt.
16. Remove the skillet from the heat and drizzle 1 tablespoon of lime juice over the top.
17. Garnish with the chopped cilantro and serve with 1/2 cup of sour cream on the side.

Note

• Make sure to use long-grain white rice for the best texture and cooking time.
• For extra flavor, try using smoked paprika instead of regular paprika.
• If you prefer a spicier dish, add some diced jalapenos or a pinch of cayenne pepper.
• You can substitute frozen corn with fresh corn if it's in season.
• For a creamy twist, mix the sour cream with a bit of taco seasoning before serving.

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