Chicken and Rice Taco Skillet

Imagine the sizzling sound of seasoned Chicken and Rice Taco Skillet cooking in your kitchen, filling the air with aromatic Mexican spices. This one-pan wonder combines tender chicken, fluffy rice, and bold taco flavors into a meal that’s both comforting and exciting. The colorful medley of ingredients creates a dish that’s as visually appealing as it is delicious. Perfect for busy weeknights or casual entertaining, this Chicken and Rice Taco Skillet will quickly become a family favorite. You’ll learn how to create this flavorful meal with simple ingredients and easy techniques that deliver restaurant-quality results at home.

Why You’ll Love This Recipe

The Chicken and Rice Taco Skillet is the ultimate crowd-pleaser that combines convenience with incredible flavor. First, it’s a true one-pan meal that minimizes cleanup while maximizing taste. The contrast between the tender, juicy chicken and the slightly crispy rice edges creates a textural symphony that keeps every bite interesting.

What makes this taco skillet with chicken and rice special is how the ingredients meld together – the rice absorbs all the savory chicken juices and taco seasonings, creating layers of flavor that simply can’t be achieved by preparing components separately. The vibrant colors from the bell peppers, corn, and fresh garnishes make this dish as beautiful as it is delicious.

For busy home cooks, this recipe offers the perfect balance of simplicity and satisfaction. It’s customizable to your heat preference and adaptable to what you have on hand. The combination of protein, carbs, and vegetables creates a complete meal in one dish, eliminating the need for multiple side dishes.

Ingredients

For this delicious Chicken and Rice Taco Skillet, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon (15ml) olive oil
• 1 medium onion (about 1 cup/160g), diced
• 1 red bell pepper (about 1 cup/150g), diced
• 1 green bell pepper (about 1 cup/150g), diced
• 2-3 cloves garlic (about 1 tablespoon/9g), minced
• 1 packet (1.25oz/35g) taco seasoning (or 3 tablespoons homemade)
• 1 cup (195g) long-grain white rice, uncooked
• 2¼ cups (540ml) chicken broth
• 1 can (15oz/425g) black beans, drained and rinsed
• 1 cup (175g) corn kernels (fresh, frozen, or canned)
• 1 can (10oz/285g) diced tomatoes with green chilies
• 1 cup (115g) shredded Mexican cheese blend

The taco seasoning is the flavor backbone of this dish, infusing the chicken rice taco mixture with authentic Mexican flavors. Use high-quality chicken broth to enhance the rice’s flavor as it cooks.

Pro Tips

Season and Brown the Chicken Properly

For the most flavorful Chicken and Rice Taco Skillet, don’t rush the chicken browning process. Season the chicken pieces with salt and pepper before adding them to the hot pan, and work in batches if necessary to avoid overcrowding. Properly browned chicken develops a deep flavor foundation that permeates the entire dish. The goal is to get a golden crust on the outside while keeping the inside tender – this takes about 3-4 minutes per side. Remember, the chicken will continue cooking with the rice later.

Perfect Rice Texture Every Time

The key to perfect rice in your taco chicken skillet is proper liquid ratio and timing. After adding the rice to the pan, stir it well to coat each grain with the flavorful oil and seasonings before adding the broth. This creates a protective coating that helps prevent the rice from becoming mushy. Once you add the liquid, resist the urge to stir too frequently – this releases starch and can make the dish gummy. Cover tightly and maintain a gentle simmer (not a rolling boil) for even cooking.

Layering Flavors Throughout Cooking

Build complexity in your Chicken and Rice Taco Skillet by adding ingredients in stages. Sauté aromatics like onions and peppers until softened before adding garlic (which burns easily). Add half of your taco seasoning when browning the chicken, then add the remainder when incorporating the rice. This two-stage seasoning approach ensures flavor penetrates every component. For a final flavor boost, squeeze fresh lime juice over the finished dish and sprinkle with chopped cilantro just before serving.

Instructions

Step 1: Prepare Your Ingredients

Begin by cutting your chicken breasts into 1-inch cubes and seasoning them with salt and pepper. Dice your onions and bell peppers, and mince the garlic. Having everything prepped before you start cooking makes the process much smoother for this Chicken and Rice Taco Skillet. Measure out your rice and open your canned ingredients so they’re ready to go.

Step 2: Brown the Chicken

Heat olive oil in a large skillet (preferably cast iron or another heavy-bottomed pan) over medium-high heat until shimmering. Add the seasoned chicken pieces, being careful not to overcrowd the pan. Cook for about 3-4 minutes, turning occasionally, until the chicken develops a golden-brown crust on most sides. The chicken doesn’t need to be fully cooked through at this point. Transfer the chicken to a plate and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add the diced onions and bell peppers. Cook for 3-4 minutes until they begin to soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. This aromatic base will give your taco skillet with rice and chicken depth of flavor.

Step 4: Combine Rice and Seasonings

Add the uncooked rice to the vegetable mixture and stir to coat each grain with the oil and vegetable flavors. Sprinkle the taco seasoning evenly over the rice and stir to combine. Toast the rice for about 1 minute, which will enhance its nutty flavor and help prevent it from becoming mushy during cooking.

Step 5: Add Liquids and Simmer

Pour in the chicken broth, diced tomatoes with green chilies (with their juice), black beans, and corn. Stir well to combine, making sure no rice is sticking to the bottom of the pan. Return the browned chicken to the skillet, nestling the pieces into the rice mixture. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 6: Finish and Garnish

Once the rice is tender and the chicken is cooked through, sprinkle the shredded cheese over the top. Cover again and remove from heat, allowing the cheese to melt for about 2-3 minutes. Garnish your Chicken and Rice Taco Skillet with fresh cilantro, diced avocado, sour cream, and lime wedges before serving.

Variations

Vegetarian Taco Skillet

Transform this Chicken and Rice Taco Skillet into a plant-based delight by replacing the chicken with an extra can of black beans or 2 cups of sautéed mushrooms. The hearty texture of portobello or cremini mushrooms provides a satisfying meaty bite. You can also add 1 cup of diced zucchini or yellow squash for additional vegetables. Use vegetable broth instead of chicken broth, and consider adding a tablespoon of nutritional yeast for a savory flavor boost. This variation maintains all the bold taco flavors while creating a completely vegetarian option.

Spicy Chorizo and Chicken Skillet

For heat lovers, kick up your chicken taco rice skillet by adding 8 ounces of crumbled Mexican chorizo alongside the chicken. Brown the chorizo first, then add the chicken to cook in the flavorful chorizo oil. Include 1-2 diced jalapeños with the bell peppers, and substitute pepper jack cheese for the Mexican blend. For an extra spicy kick, add a teaspoon of chipotle powder to the taco seasoning or stir in a tablespoon of adobo sauce from canned chipotles. Finish with sliced fresh jalapeños on top for those who want maximum heat.

Storage and Serving

Storage Instructions

Your Chicken and Rice Taco Skillet stores beautifully, making it perfect for meal prep. Let leftovers cool completely before transferring to airtight containers. Refrigerate for up to 4 days – the flavors actually deepen overnight, making day-two servings sometimes even more delicious. For longer storage, freeze individual portions for up to 3 months. To reheat, microwave with a sprinkle of water to revive the moisture, or warm in a covered skillet over medium-low heat until heated through.

Serving Suggestions

Transform your taco chicken and rice skillet into a complete feast with these serving ideas. Create a build-your-own taco bar by serving the skillet alongside warm flour or corn tortillas, allowing everyone to make custom tacos. Add a fresh side like a simple avocado and tomato salad dressed with lime juice to balance the hearty skillet.

For entertaining, serve the skillet straight from the stove surrounded by bowls of additional toppings like sliced jalapeños, diced red onion, extra cheese, guacamole, and Mexican crema. A side of tortilla chips makes a great scoop for the skillet contents. For a refreshing beverage pairing, serve with homemade limeade or margaritas for adults.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice in this Chicken and Rice Taco Skillet, but you’ll need to adjust the cooking time and liquid amount. Brown rice typically requires about 40-45 minutes to cook (versus 18-20 for white rice) and needs approximately ½ cup more liquid. Add the chicken later in the cooking process (about 20 minutes before the rice is done) to prevent it from becoming overcooked.

How can I make this dish less spicy for kids?

To create a milder version of this Chicken and Rice Taco Skillet, use a mild taco seasoning or make your own with reduced chili powder. Substitute the diced tomatoes with green chilies for regular diced tomatoes. You can also set aside a portion before adding any heat elements, then customize the spice level for different family members by adding hot sauce or diced jalapeños to individual servings.

Can I make this ahead of time for a party?

Absolutely! This taco skillet with chicken and rice works great as a make-ahead dish. Prepare it up to a day in advance, stopping just before adding the cheese. Refrigerate, then reheat in a 350°F oven for about 20 minutes or until heated through. Add the cheese and continue heating until melted. This actually allows the flavors to meld even more, resulting in an even more delicious dish.

What’s the best type of skillet to use?

A 12-inch cast iron skillet works best for this recipe because it retains heat evenly and helps create those desirable crispy rice edges. However, any large, heavy-bottomed, oven-safe skillet or Dutch oven will work well for your Chicken and Rice Taco Skillet.

Can I use leftover cooked chicken or rotisserie chicken?

Yes! To use pre-cooked chicken in your taco chicken and rice skillet, skip the initial chicken browning step. Add the cooked, shredded or diced chicken during the last 5 minutes of cooking time, just long enough to heat through. This is a great time-saving option that still delivers excellent flavor.

Conclusion

This Chicken and Rice Taco Skillet is comfort food at its finest — a colorful one-pan wonder that brings together the best of Mexican flavors with everyday ingredients. It’s the kind of dish that solves the “what’s for dinner” dilemma while still feeling special enough for guests. The combination of tender chicken, fluffy rice, and bold seasonings creates a meal that satisfies cravings while keeping preparation simple. Whether you’re feeding a family on a busy weeknight or looking for a crowd-pleasing dish for casual entertaining, this skillet delivers both convenience and flavor in every bite.

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