Chicken And Rice Taco Skillet
Looking for a comforting, one-pan dinner that’s bursting with bold flavors? Try this Chicken and Rice Taco Skillet—your new favorite weeknight hero!
Ingredients
- 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
- 1/2 yellow onion thinly sliced
- 2 garlic cloves minced
- 1 cup white jasmine rice rinsed well and drained
- 1/4 teaspoon kosher salt
- 1 tablespoon taco seasoning
- Zest of 1/2 lime
- 2 tablespoons lime juice
- 1 1/2 cups chicken broth
- 1/4 cup finely chopped cilantro leaves plus more for garnish
- Optional for serving: Guacamole sour cream, corn tortilla chips, sliced jalapenos
Instructions
- Preheat the oven to 350°F.
- Cook the Chicken: Season the chicken thighs with salt and taco seasoning. Heat avocado oil in a large oven-safe skillet over medium-high heat. Brown the chicken on both sides, then set aside.
- Begin the Rice: In the same skillet, cook the bell peppers, onion, and garlic until tender. Add rice, salt, and taco seasoning, toasting until fragrant. Stir in broth, lime zest, lime juice, and cilantro. Nestle the chicken back into the skillet.
- Bake: Cover the skillet and bake for 25 minutes. Uncover and continue baking until rice is tender and chicken is cooked through.
- Serve and Enjoy: Fluff the rice with a fork, garnish with cilantro, and serve with optional toppings like guacamole, sour cream, and jalapenos.
Notes
Notes:
For a spicier kick, add some diced jalapenos to the skillet before baking.
For a spicier kick, add some diced jalapenos to the skillet before baking.