Description
This Chicken and Rice Taco Skillet is a flavorful, one-pan meal combining tender, seasoned chicken thighs with fragrant jasmine rice, sautéed bell peppers, onions, and a zesty lime-cilantro finish. Baked to perfection in an oven-safe skillet, it’s a comforting and wholesome dish that brings a delicious Mexican-inspired twist to your dinner table.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 2 tablespoons taco seasoning
- 3 tablespoons avocado oil
Vegetables and Rice
- 1 small red bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1/2 yellow onion, peeled and 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
- 1½ cups chicken broth
- 1/4 cup finely chopped cilantro leaves, plus more for garnish
Optional Garnishes
- Guacamole
- Sour cream (optional; omit to keep dairy-free)
- Tortilla chips
- Sliced jalapeno peppers
Instructions
- Preheat the Oven: Preheat your oven to 350℉ to prepare for baking the dish.
- Prepare the Chicken: Trim any excess fat from the chicken thighs and pat them dry. Season the chicken evenly with 1 teaspoon kosher salt and 2 tablespoons taco seasoning to infuse flavor.
- Sear the Chicken: Heat 3 tablespoons avocado oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs in a single layer, working in batches if necessary, and cook until golden brown on each side, about 3 minutes per side. The chicken does not need to be fully cooked at this stage as it will finish cooking in the oven. Remove chicken and set aside on a clean plate.
- Sauté Vegetables: Lower heat to medium and add the sliced red and green bell peppers, yellow onion, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables become tender and fragrant, about 4 minutes.
- Add Rice and Seasonings: Stir in the rinsed jasmine rice, 1/4 teaspoon kosher salt, and 1 tablespoon taco seasoning. Cook for about 2 minutes, stirring frequently, until the rice is lightly browned and fragrant.
- Combine Remaining Ingredients: Add the lime zest, lime juice, chicken broth, and chopped cilantro leaves to the skillet. Stir well to combine all ingredients and bring the mixture to a simmer on the stovetop.
- Assemble and Bake: Nestle the seared chicken thighs back into the skillet on top of the rice and vegetable mixture. Cover the skillet carefully and transfer it to the preheated oven. Bake covered for 25 minutes.
- Finish Baking: After 25 minutes, carefully remove the cover and continue baking uncovered for an additional 7 to 9 minutes, or until the rice is tender and the chicken is fully cooked through.
- Fluff and Garnish: Remove the skillet from the oven, fluff the rice with a fork, and garnish with additional chopped cilantro to brighten the flavors.
- Serve: Spoon the chicken and rice mixture onto plates and add optional garnishes such as sliced jalapenos, guacamole, sour cream, and tortilla chips for added flavor and texture. Enjoy your delicious one-pan meal!
Notes
- You can use chicken breasts instead of thighs, but thighs provide a juicier result.
- For a spicier dish, add extra jalapenos or hot sauce according to your taste.
- Make sure to rinse the jasmine rice well to remove excess starch for fluffier rice.
- Feel free to substitute chicken broth with vegetable broth to make it lighter or fit dietary preferences.
- To keep the recipe dairy-free, omit the sour cream garnish.
