This Chicken and Rice Taco Skillet is a vibrant, one-pan meal that brings all the zesty flavors of taco night into a hearty casserole. It features juicy seared chicken thighs nestling in a bed of fluffy, seasoned jasmine rice and tender vegetables.
You will love how the rice absorbs the savory broth and lime juices while baking, creating a perfectly tender and flavorful base for the golden chicken.
Recipe Details
- Flavor Profile: Expect bold taco spices, a hint of citrus from fresh lime, and the savory richness of seared chicken and aromatic vegetables.
- Texture: The dish offers moist, tender chicken thighs and fluffy rice that isn’t mushy, complemented by soft peppers and onions.
- Time: The recipe requires about 15 minutes of active cooking on the stovetop and approximately 35 minutes of baking time.
- Difficulty: Intermediate. It requires an oven-safe skillet and managing both stovetop searing and oven baking.
What You’ll Need
To make this recipe, you need a large oven-safe skillet (like cast iron or stainless steel) that comes with a tight-fitting lid. If you don’t have a lid, you will need aluminum foil. The meal is built on boneless skinless chicken thighs and white jasmine rice, flavored with taco seasoning and fresh veggies like bell peppers and onions.
Ingredient Notes
- Chicken Thighs – Boneless skinless chicken thighs are perfect for this method because they remain juicy and tender even after searing and baking.
- Jasmine Rice – This long-grain rice cooks up fluffy and fragrant. It is crucial to rinse it well to remove excess starch so the grains don’t clump together.
- Taco Seasoning – This provides the main flavor profile. You can use a store-bought packet or your favorite homemade blend.
- Avocado Oil – This oil has a high smoke point, making it ideal for searing the chicken without burning.
- Bell Peppers – A mix of red and green peppers adds sweetness, color, and a classic fajita-style flavor to the rice.
- Lime –Using both the zest and the juice adds a bright, fresh acidity that cuts through the savory spices.
Add-ins and Substitutions
- Beans and Corn: For a heartier meal, you can stir in a half cup of black beans or corn kernels when you add the broth.
- Cheese: If you love cheesy rice, sprinkle a cup of shredded cheddar or Monterey Jack over the dish during the last 5 minutes of baking.
- Spiciness: To kick up the heat, leave the seeds in a jalapeño or add a pinch of cayenne pepper to the spice mix.
How to Make Chicken and Rice Taco Skillet
- Preheat: Preheat the oven to 350℉.
- Prep the Chicken: Trim any excess fat off the chicken thighs and pat them very dry with paper towels. Season the chicken generously on both sides with the 1 teaspoon of kosher salt and the 2 tablespoons of taco seasoning.
- Sear the Chicken: Heat the avocado oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook until golden brown, about 3 minutes per side. Transfer the chicken to a clean plate and set aside. Note: The chicken does not need to be fully cooked through at this stage.
- Sauté Veggies: Reduce the heat to medium. Add the sliced red bell pepper, green bell pepper, onion, and minced garlic to the skillet. Cook, stirring occasionally, until the veggies are tender, which takes about 4 minutes.
- Toast the Rice: Add the rinsed jasmine rice, the remaining 1/4 teaspoon kosher salt, and the remaining 1 tablespoon taco seasoning. Cook while stirring to toast the rice until it is fragrant and lightly browned, about 2 more minutes.
- Add Liquids: Pour in the chicken broth, lime zest, lime juice, and chopped cilantro leaves. Stir well to combine everything and bring the liquid to a simmer.
- Assemble and Bake Covered: Nestle the seared chicken thighs back into the skillet on top of the rice mixture. Cover the skillet with a lid (or foil) and carefully transfer it to the preheated oven. Bake for 25 minutes.
- Bake Uncovered: Carefully remove the lid or foil and continue baking for another 8 to 10 minutes. The rice should be tender and the chicken cooked through.
- Finish: Remove the skillet from the oven. Fluff the rice gently with a fork around the chicken. Garnish with extra cilantro.
- Serve: Spoon the chicken and rice onto plates. Top with sliced jalapeño, a dollop of guacamole, sour cream, and corn tortilla chips for serving.
Pro Tip: Do not skip rinsing the rice! Rinsing until the water runs clear removes surface starch, which prevents the rice from becoming gummy or sticky during the baking process.
Recipe Tips
- Oven-Safe Skillet: Ensure your skillet is truly oven-safe. If you don’t have one, you can transfer the rice mixture and chicken to a greased baking dish before putting it in the oven.
- Don’t Overcrowd: When searing the chicken, give the pieces space. If they are packed too tightly, they will steam instead of brown.
- Resting: Let the skillet sit for just a few minutes after coming out of the oven. This helps any remaining steam redistribute, making the rice even fluffier.
- Liquid Ratio: This recipe is calibrated for jasmine rice. If you switch to brown rice, you would need more liquid and a much longer cook time, which might overcook the chicken.
FAQs
- Can I use chicken breasts instead? You can, but chicken breasts are leaner and dry out faster. If using breasts, be careful not to over-sear them, and check the internal temperature a bit earlier in the baking process.
- Why is my rice crunchy? Crunchy rice usually means it didn’t get enough liquid or wasn’t covered tightly enough. Ensure your lid fits well to trap the steam needed to cook the grains.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet with a splash of water to rehydrate the rice.
Serving Suggestions
- Toppings Bar: Set out bowls of salsa, sour cream, guacamole, and lime wedges so everyone can customize their plate.
- Salad: A fresh green salad with a cilantro-lime vinaigrette makes a light, refreshing side.
- Chips: Serving with corn tortilla chips adds a wonderful crunch that contrasts with the soft rice and chicken.
Make This Recipe in Advance
This dish is best enjoyed fresh from the oven when the rice is at its fluffiest. However, you can prep the ingredients ahead of time: slice the peppers and onions and trim the chicken earlier in the day to make the dinner rush smoother.
Chicken and Rice Taco Skillet
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Chicken and Rice Taco Skillet is a vibrant, one-pan meal that brings all the zesty flavors of taco night into a hearty casserole. It features juicy seared chicken thighs nestling in a bed of fluffy, seasoned jasmine rice and tender vegetables. You will love how the rice absorbs the savory broth and lime juices while baking, creating a perfectly tender and flavorful base for the golden chicken.
Ingredients
For the Chicken
- 2 pounds 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
- 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 jalapeños
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. Ensure you have a large oven-safe skillet ready (such as cast iron or stainless steel) with a tight-fitting lid or aluminum foil.
Step 2: Prep the Chicken
Trim any excess fat off the chicken thighs and pat them very dry with paper towels. Season the chicken generously on both sides with 1 teaspoon of kosher salt and 2 tablespoons of taco seasoning.
Step 3: Sear the Chicken
Heat the avocado oil in the skillet over medium-high heat. Once hot, add the chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook until golden brown, about 3 minutes per side. Transfer the chicken to a clean plate and set aside. Note: The chicken does not need to be fully cooked through at this stage.
Step 4: Sauté Veggies
Reduce the heat to medium. Add the sliced red bell pepper, green bell pepper, onion, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are tender, which takes about 4 minutes.
Step 5: Toast the Rice
Add the rinsed jasmine rice, the remaining 1/4 teaspoon kosher salt, and the remaining 1 tablespoon taco seasoning to the pan. Cook while stirring to toast the rice until it is fragrant and lightly browned, about 2 more minutes.
Step 6: Add Liquids
Pour in the chicken broth, lime zest, lime juice, and chopped cilantro leaves. Stir well to combine everything and bring the liquid to a simmer.
Step 7: Assemble and Bake Covered
Nestle the seared chicken thighs back into the skillet on top of the rice mixture. Cover the skillet tightly with a lid (or foil) and carefully transfer it to the preheated oven. Bake for 25 minutes.
Step 8: Bake Uncovered
Carefully remove the lid or foil and continue baking for another 8 to 10 minutes. The rice should be tender and the chicken cooked through.
Step 9: Finish and Serve
Remove the skillet from the oven. Fluff the rice gently with a fork around the chicken. Garnish with extra cilantro, then spoon onto plates with your choice of jalapeños, guacamole, sour cream, and tortilla chips.
Notes
Rinse the Rice: Do not skip rinsing the jasmine rice! Rinsing until the water runs clear removes surface starch, which prevents the rice from becoming gummy or sticky during the baking process.
Rice Variety: This recipe is specifically calibrated for white jasmine rice. If you attempt to use brown rice, you will need more liquid and a significantly longer cooking time, which will likely result in overcooked, dry chicken.
Resting Time: Let the skillet sit for a few minutes after taking it out of the oven. This allows the moisture to redistribute, resulting in fluffier rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving (approx 2 thighs and rice)
- Calories: 640
- Sugar: 4g
- Sodium: 1150mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 185mg
Keywords: chicken and rice taco skillet, one pan taco chicken, mexican chicken and rice casserole, stovetop to oven chicken, cast iron chicken recipe
