Amazing Chicken and Rice Taco Skillet 45 Min

No heading needs to be written for the introduction. If you are tired of juggling pots and pans just to get dinner on the table, then you are going to absolutely adore this Chicken and Rice Taco Skillet. Seriously, this recipe is my current obsession!

I’m Anna, and I’m all about sharing simple, flavorful chicken recipes that make everyday cooking easier and, frankly, more joyful. I believe that fantastic weeknight meals shouldn’t require a mountain of dishes, and this one-pan wonder proves it. Juicy chicken thighs bake right alongside fluffy, zesty lime rice and sweet peppers. It’s everything you love about taco night, all baked together perfectly in under 45 minutes. Trust me, this skillet is about to become your new weeknight hero!

Gathering What You Need for the Chicken and Rice Taco Skillet

Okay, let’s get down to business! The beauty of this Chicken and Rice Taco Skillet is that everything happens in one spot, but we still need to prep our players before they hit the field. Getting your ingredients ready beforehand—what we chefs call *mise en place*—makes the stovetop searing part go super smooth. Don’t skip rinsing that rice; it’s key for fluffy results!

We are using chicken thighs here because they stay wonderfully juicy while baking, which is important when you’re cooking chicken and rice all at once. Remember, we need that nice, deep sear on the outside before it goes into the oven, so patting them totally dry is step one!

Essential Ingredients for Your Chicken and Rice Taco Skillet

Here is what you need to pull this easy dinner together. I’ve noted the prep needed right on the list!

Ingredient	Amount	Preparation Needed
Boneless Skinless Chicken Thighs	2 pounds	Trim fat, pat very dry
Avocado Oil	3 tablespoons	Or other neutral oil
Red & Green Bell Peppers	1 small of each	Thinly sliced
Yellow Onion	1 half medium	Thinly sliced
Garlic Cloves	2	Minced
White Jasmine Rice	1 cup	Rinsed well and drained
Chicken Broth	1 and 1/2 cups	(Warmed slightly is nice, but not required)
Fresh Cilantro Leaves	1/4 cup	Finely chopped, plus extra for topping
Lime Zest & Juice	Zest from 1/2 lime, 2 tablespoons juice	Fresh is best here!
Taco Seasoning	3 tablespoons (for chicken) + 1 tablespoon (for rice)	Use mild or medium as you like
Kosher Salt	1 teaspoon (for chicken) + 1/4 teaspoon (for rice)

Suggested Toppings and Garnishes

Once this skillet comes out of the oven, you can load it up! I love making a little topping bar for everyone. Grab some sour cream, maybe some guacamole if you’re feeling fancy, and definitely some crunchy corn tortilla chips for texture. If you like heat, thinly sliced fresh jalapeños are a must!

Necessary Equipment Checklist

Because we are searing on the stovetop and then baking, the right pan makes all the difference. You absolutely need a large skillet that is oven-safe—cast iron is perfect, but any heavy-bottomed, oven-safe piece will do the trick. Make sure it has a tight-fitting lid or that you have heavy-duty aluminum foil handy for covering it up in the oven. You’ll also need a cutting board, a sharp knife for chopping, a plate for resting the chicken, and a wooden spoon or spatula for stirring everything on the stovetop.

Step-by-Step Guide to Making the Chicken and Rice Taco Skillet

This is where the magic happens! Since we are moving from the stovetop straight into the oven, having your ingredients prepped makes this process fly by. You’ll be amazed how much flavor we pack in before the baking even starts.

Preparation and Searing the Seasoned Chicken

First things first: get that oven preheated to 350°F and make sure your rack is centered. While it heats up, grab your chicken thighs. This next part is critical for maximum taco flavor: pat those chicken thighs incredibly dry with paper towels. Seriously, dry chicken equals brown chicken! Once they are dry, sprinkle them all over with that 1 teaspoon of salt and the 2 tablespoons of taco seasoning. Coat both sides evenly—don’t be shy!

Next, heat your avocado oil in that big oven-safe skillet over medium-high heat until it starts to shimmer—that means it’s ready. Carefully lay the seasoned chicken thighs down in a single layer. You want them to sizzle right away! Sear them deeply until they are golden brown on the bottom, about 3 minutes, then flip and sear the second side for another 3 minutes. Transfer the beautifully browned chicken to a clean plate and set it aside for now.

Building the Flavor Base with Aromatics and Rice

Now, turn the heat down to medium. In the same skillet—all those brown bits left from the chicken are pure gold! Add your sliced peppers and onion, along with the minced garlic. Stir these around until they soften up and smell amazing, which usually takes about 4 minutes. Don’t let that garlic burn!

Time for the rice. Stir in your rinsed and drained jasmine rice, the smaller pinch of salt (1/4 teaspoon), and that extra tablespoon of taco seasoning. You want to cook this mixture for about 2 minutes, stirring constantly. We are lightly toasting the rice grains here; it gives the final dish a better texture, trust me.

Simmering the Liquid and Nestling the Chicken

Pour in your chicken broth, the lime zest you just grated, the fresh lime juice, and the chopped cilantro. Stir everything really well to scrape up any remaining flavorful bits stuck to the bottom of the pan. Bring this mixture up to a gentle simmer on the stovetop.

Once it’s simmering gently, take those seared chicken thighs and nestle them right back into the skillet. Tuck them down into the rice and liquid mixture, making sure they are sitting mostly on top. Cover your skillet tightly—either with its lid or with heavy foil—and carefully transfer the whole thing into your preheated oven.

Baking to Perfection: Cooking the Chicken and Rice Taco Skillet

Bake everything for 25 minutes covered. This steam cooks the rice perfectly! After 25 minutes, carefully remove the lid or foil—watch out for that hot steam! Continue baking uncovered for another 8 to 10 minutes. This final uncovered time lets the last bit of liquid absorb and helps the chicken skin get a little texture back. You must check the internal temperature of the thickest part of the chicken; it needs to hit 165°F for safety.

Resting and Finishing Touches

Once that temperature is hit, pull the skillet out of the oven. This is the hardest part: you have to let it rest, covered loosely, for 5 minutes. This lets the juices redistribute in the chicken and the rice settle. After resting, gently fluff the rice with a fork, spooning some of those seasoned peppers and rice over the tops of the chicken pieces. Sprinkle generously with extra fresh cilantro for that bright finish, and serve it hot right there in the skillet!

Tips for a Perfect Chicken and Rice Taco Skillet

We want this Chicken and Rice Taco Skillet to be a guaranteed success every time you make it, so let’s talk about the little things that make a huge difference. The biggest pitfalls are usually dry chicken or rice that turns out gummy instead of fluffy. I’ve learned a few tricks over the years that keep this recipe perfectly balanced, even when I’m rushing!

Achieving Maximum Flavor in Your Chicken and Rice Taco Skillet

Listen, if you skip drying the chicken, you are skipping flavor! When chicken is wet, it steams instead of searing, and you miss out on that deep, caramelized crust we built in the first step. Use paper towels until you can’t pull any more moisture off those thighs. Similarly, rinsing your rice until the water runs mostly clear is non-negotiable for me. That process washes away the excess starch that makes rice sticky or mushy. A fluffy grain is what we are aiming for here!

Alternative Cooking Method for the Chicken and Rice Taco Skillet

Sometimes the oven just isn’t cooperating, or maybe you don’t want to heat up the kitchen. Good news: you can absolutely finish this on the stovetop! After you nestle the chicken on top of the liquid and rice, cover the skillet tightly. Reduce the heat to medium-low. You’ll need to let it cook, covered, until the rice is tender and the chicken hits that safe 165°F. You might need to check and stir the rice near the bottom gently once or twice so it doesn’t stick, but keep that lid on tight for the steam!

Serving Suggestions for Your Chicken and Rice Taco Skillet

This Chicken and Rice Taco Skillet is such a complete meal on its own, but a few simple additions really take it over the top! Since we’ve got all those bright lime and savory taco spices in there, you want toppings that cool things down or add crunch.

I always offer a dollop of cool sour cream or Greek yogurt right on top of the chicken—it cuts through the spice beautifully. Fresh guacamole or just sliced avocado adds healthy fat and creaminess. If you want that satisfying crunch you usually get from a hard shell taco, just crumble some plain corn tortilla chips right over your serving. It’s fantastic! A final squeeze of fresh lime juice right before you eat really brightens up every single bite, making the whole skillet taste fresh and vibrant.

Storing and Reheating Leftover Chicken and Rice Taco Skillet

If you manage to have any leftovers—which, honestly, is rare in my house—this Chicken and Rice Taco Skillet keeps beautifully! Since this is a one-pan dinner, it’s perfect for quick lunches the next day. The key to leftovers is making sure you store it correctly so the rice doesn’t dry out or get too hard.

You want to let the skillet cool down on the counter for maybe an hour after resting, but don’t leave it out for more than two hours total, just to be safe. Transfer the remaining mixture into an airtight container. I find that keeping the chicken and rice together works best because the chicken juices help keep the grains moist.

When it comes time to reheat, we want to use steam to bring it back to life, not dry heat. Microwaving often works, but you absolutely need to add a splash of liquid back in to prevent that hard, dry texture. Here’s my quick guide for leftovers:

Storage/Reheating Aspect	Details
Refrigeration Time	Up to 3 to 4 days in an airtight container
Reheating Method (Best)	Stovetop in a covered skillet over low heat
Liquid Boost for Reheating	Add 1 tablespoon of chicken broth or water per serving
Reheating Method (Quick)	Microwave in a covered, microwave-safe dish

To reheat on the stovetop, place your portion in the skillet (or smaller pan) over medium-low heat. Add that splash of broth or water, cover it tightly, and let the steam work its magic until it’s piping hot all the way through. This gentle warming keeps the chicken tender and revives the rice texture perfectly!

Frequently Asked Questions About the Chicken and Rice Taco Skillet

I get so many questions about this recipe because everyone wants their One Pan Dinner night to be perfect! Here are the things people ask me most often when they are making this Easy Chicken Thighs meal for the first time.

Can I substitute chicken breasts for thighs in this Chicken and Rice Taco Skillet?

You absolutely can, but you have to watch the time closely! Chicken breasts are much leaner, so they dry out faster than thighs do. If you use breasts, I recommend searing them just as long, but when you bake them, check the temperature after about 18 minutes instead of waiting the full 25. As always, pull them out the second they hit 165°F to keep them from getting stringy.

How can I make this Chicken and Rice Taco Skillet spicier?

If you like heat, you have a few easy options! You can swap out the mild taco seasoning for a hot version, of course. But my favorite way is to add a little something extra in Step 4 with the vegetables. Try adding a teaspoon of chipotle powder along with your main seasoning, or stir in a few dashes of your favorite hot sauce right before you add the broth. That gives you a nice kick without changing the core flavor profile.

Why do I need to rinse the rice before making the Chicken and Rice Taco Skillet?

This is so important for texture! Jasmine rice, like most white rice, has a thin coating of loose starch on the outside. If you don’t rinse that off, that starch mixes into your broth during cooking and creates a gluey, gummy texture. We are aiming for fluffy, separate grains in this skillet, so rinsing until the water runs clear removes that excess starch and guarantees a better final result.

Estimated Nutritional Data for Chicken and Rice Taco Skillet

When we talk about easy weeknight meals, we also want to know they fit into our day-to-day eating goals! Please remember that these numbers are estimates based on the standard ingredients listed above, assuming no high-fat toppings are added. Every brand of seasoning or oil can shift things slightly, but this gives you a good baseline for this satisfying meal.

This recipe really shines because it packs in a good amount of protein from the chicken thighs while still providing filling carbohydrates from the jasmine rice. It’s a well-rounded, comforting dish!

Nutrient	Amount per Serving (Estimate)
Calories	450
Fat	12 grams
Carbohydrates	50 grams
Protein	30 grams

Share Your Chicken and Rice Taco Skillet Success

I truly hope this Chicken and Rice Taco Skillet makes your busy evenings a little brighter and tastier! If you tried this recipe, please come back and let me know how it went. Drop a rating below so I know I’m on the right track, and tell me what toppings you added in the comments! See more great recipes!

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