How to Make Skillet Taco Chicken

Skillet Taco Chicken is a vibrant, all-in-one meal that’s naturally gluten-free and dairy-free, making it a wholesome choice for any night of the week.

Tender chicken thighs, fluffy lime-infused rice, and sautéed peppers come together in one skillet for a bold, comforting dish layered with zesty taco flavor.

Taco-Spiced Ingredients That Build Flavor in Skillet Taco Chicken

Boneless skinless chicken thighs – Juicy and flavorful, these are ideal for absorbing the robust taco seasoning while remaining tender in the oven.

Taco seasoning – A blend of spices that infuses both the chicken and rice with a smoky, savory kick and a hint of heat.

Avocado oil – A high-heat cooking fat that adds richness and enhances the browning of the chicken for maximum flavor.

Red and green bell peppers – These colorful vegetables soften into the rice, adding sweetness and a vibrant crunch.

Yellow onion and garlic – Together, they form the savory aromatic base that deepens the dish’s flavor profile.

White jasmine rice – Rinsed and toasted, this fragrant rice cooks up fluffy, absorbing all the citrusy and savory notes.

Lime zest and juice – Bright and tangy, these elevate the dish with freshness that cuts through the richness.

Chicken broth – Provides depth and moisture, helping the rice cook to perfection while infusing it with savory notes.

Fresh cilantro – Adds a pop of herbaceous brightness both in the rice and as a garnish.

Bringing It All Together: Skillet Taco Chicken Step-by-Step

Start by searing seasoned chicken thighs until golden, then sauté peppers, onion, and garlic in the same skillet. Toast the rice with spices, then stir in broth, lime, and cilantro. Return the chicken to the pan, bake until the rice is tender and chicken fully cooked. Finish with fresh cilantro and serve with your favorite toppings.

Skillet Taco Chicken Tips for Perfect Results

For the juiciest results, don’t skip drying the chicken before searing—this helps achieve that golden-brown crust. Rinsing the rice prevents gumminess, while toasting it adds nutty depth. To keep the dish dairy-free, opt for guacamole or salsa verde for toppings instead of sour cream. For more heat, sliced jalapeños or hot sauce work beautifully.

How to Store Leftovers of Skillet Taco Chicken

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to maintain the rice’s moisture and warm gently on the stovetop or microwave. This dish also freezes well—cool completely, portion into freezer-safe containers, and store for up to 2 months.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but chicken breasts can dry out more easily. Adjust cooking time and check for doneness earlier to prevent overcooking.

What can I use instead of jasmine rice?
Long-grain white rice is a good alternative. Avoid short-grain varieties as they may become too sticky.

Is the skillet essential for this recipe?
A large oven-safe skillet is ideal, but you can transfer the sautéed ingredients to a baking dish if needed. Just ensure it’s tightly covered for baking.

Can I make it vegetarian?
Yes, substitute the chicken with canned black beans or a plant-based protein, and use vegetable broth instead of chicken broth.

Skillet Taco Chicken

A bold and satisfying dish, this skillet taco chicken features juicy seared thighs baked atop a zesty bed of rice and vegetables. Bursting with flavor and easy to prepare, it’s both gluten-free and dairy-free, perfect for a wholesome dinner.

Time
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

Recipe Info
Cuisine: Mexican-Inspired
Category: Main Course

Ingredients

For the Chicken:

• 3 tablespoons avocado oil
• 1 teaspoon kosher salt
• 2 tablespoons taco seasoning
• 2 lbs boneless skinless chicken thighs

For the Rice and Vegetables:

• 2 garlic cloves, minced
• 1 tablespoon taco seasoning
• ½ yellow onion, thinly sliced
• 1 ½ cups chicken broth
• ¼ teaspoon kosher salt
• 1 small green bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• Zest of ½ lime
• 1 cup white jasmine rice, thoroughly rinsed and drained
• 2 tablespoons lime juice
• ¼ cup finely chopped fresh cilantro, plus more for garnish

Optional for Serving:

• Corn tortilla chips
• Guacamole
• Sliced jalapeños
• Sour cream (omit for dairy-free option)

Instructions

Preheat oven to 350℉. Trim any excess fat from the chicken thighs and thoroughly pat dry. Rub both sides evenly with salt and taco seasoning. Heat avocado oil in a large oven-proof skillet over medium-high heat. Once shimmering, arrange chicken in a single layer—cooking in batches if necessary—and sear until golden brown, about 3 minutes per side. Transfer to a clean plate; full doneness is not required at this stage.

Lower the heat to medium. Sauté bell peppers, onion, and garlic in the same skillet, stirring frequently, until softened—approximately 4 minutes. Incorporate rice, salt, and taco seasoning. Stir continuously as the rice toasts and emits a nutty aroma, roughly 2 minutes.

Pour in chicken broth, lime zest, lime juice, and chopped cilantro, stirring well to unify. Return the chicken to the skillet, nestling the pieces into the rice. Cover tightly and place the skillet in the oven. Bake for 25 minutes. Remove the lid cautiously, then continue baking uncovered for an additional 8 to 10 minutes, or until the rice is tender and chicken reaches full doneness.

Withdraw from the oven and fluff the rice with a fork. Finish with extra cilantro as desired.

Serve and Enjoy

Dish out the chicken and rice onto plates. Add toppings like guacamole, sliced jalapeños, corn chips for crunch, and a spoonful of sour cream if dairy is included in your diet.