Chicken and Rice Taco Skillet

Why You’ll Love This Recipe

The Chicken and Rice Taco Skillet is a simple, one-pan dish that delivers big flavors. The seasoned chicken thighs are perfectly seared and baked to juicy tenderness, while the rice soaks up the savory broth, taco seasoning, and zesty lime. This recipe is ideal for those looking for a gluten-free and dairy-free meal without compromising on taste. The addition of fresh cilantro, bell peppers, and lime brings vibrant freshness, making it a satisfying and colorful dinner.

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 well 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 For Serving:

• Guacamole

• Sour cream (omit to keep dairy-free)

• Corn tortilla chips

• Sliced jalapenos

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat the oven to 350°F.

2. Cook the Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season the chicken with kosher salt and taco seasoning on both sides. Heat the avocado oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken in a single layer (you may need to work in batches). Cook for about 3 minutes on each side, or until golden brown. The chicken does not need to be fully cooked through as it will finish cooking in the oven. Remove the chicken from the skillet and set aside.

3. Prepare the Rice: Reduce the heat to medium. Add the sliced bell peppers, onion, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice, kosher salt, and taco seasoning to the skillet and cook, stirring occasionally, until the rice is lightly toasted and fragrant, about 2 more minutes.

4. Add the Broth and Lime: Pour in the chicken broth, lime zest, lime juice, and chopped cilantro. Stir to combine. Bring to a simmer, then nestle the browned chicken back into the skillet.

5. Bake: Cover the skillet with a lid or foil and carefully transfer it to the preheated oven. Bake for 25 minutes. After 25 minutes, uncover the skillet and continue baking for an additional 8-10 minutes until the rice is tender and the chicken is cooked through.

6. Finish and Serve: Remove the skillet from the oven and fluff the rice with a fork. Garnish with additional cilantro, and if desired, top with guacamole, sour cream, sliced jalapenos, and tortilla chips.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Rice: If you prefer, you can substitute the white jasmine rice with brown rice or quinoa for a different texture and flavor. Just be mindful of the cooking times.

• Vegetables: Add other vegetables like zucchini, corn, or black beans to make the dish heartier and more filling.

• Meat: Swap the chicken thighs for chicken breasts or even ground beef for a variation on the flavor.

• Heat: Add more spice by including diced jalapenos or using a spicy taco seasoning.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the chicken and rice in a skillet over medium heat or in the microwave until warmed through. If the rice has dried out, add a splash of chicken broth to rehydrate it.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster than thighs. Be sure to adjust cooking times as necessary.

2. Is this recipe spicy?

The recipe uses taco seasoning, which is usually mild. If you prefer more heat, you can add extra chili powder, cayenne pepper, or diced jalapenos.

3. Can I make this recipe ahead of time?

Yes, you can prepare this dish in advance and store it in the fridge for up to 3 days. Reheat it before serving.

4. Can I substitute the chicken broth with vegetable broth?

Yes, you can substitute vegetable broth to make the dish vegetarian or to change the flavor profile.

5. Is this recipe suitable for meal prep?

Absolutely! This dish stores well and makes a great option for meal prep, as it’s easy to portion out into containers for lunch or dinner throughout the week.

6. Can I make this recipe in a slow cooker?

Yes, you can cook the chicken in a slow cooker, adding the rice and vegetables later in the cooking process. However, the texture of the rice may vary, so monitor closely.

7. How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F to be safe for consumption.

8. Can I use brown rice instead of white rice?

Yes, brown rice can be used, but it will require a longer cooking time. Make sure to adjust the liquid and cooking time accordingly.

9. Can I freeze leftovers?

Yes, you can freeze leftovers in an airtight container for up to 3 months. Reheat thoroughly before serving.

10. Can I use frozen chicken?

It’s best to use fresh or thawed chicken for this recipe. If you use frozen chicken, ensure it is fully thawed before cooking for even cooking and safety.

Conclusion

This Chicken and Rice Taco Skillet is a delicious, simple, and customizable dish that’s perfect for busy nights. With juicy chicken thighs, vibrant veggies, and a flavorful rice base, this one-pan meal will surely become a family favorite. Whether you’re making it for dinner tonight or prepping it for the week, it’s a satisfying and healthy meal that’s both gluten-free and dairy-free.

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