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