Chicken and Rice Taco Skillet

The chicken and rice taco skillet really is the ultimate comfort meal, isn’t it? Every bite is like a warm hug. The tender chicken, seasoned just right with a mix of smoky cumin and chili powder, mingles so beautifully with the fluffy rice and all those vibrant toppings. I like to throw in some black beans for an extra layer of texture and flavor, especially when I want to make it feel a little heartier. You’ve got the perfect balance of spices, and then the coolness from the sour cream and the crispness of fresh cilantro just ties everything together so perfectly. I can’t help but smile every time I take a bite because it’s honestly that good.

There’s something magical about how all the flavors meld together while everything cooks in one skillet. It’s so simple, but the way those spices work their way into the rice makes it feel like you’ve been slaving away in the kitchen for hours. And the best part? This is a meal that practically cooks itself, leaving you with plenty of time to relax. It’s one of those dishes I go back to again and again when I want something satisfying but without all the fuss. Plus, if you have any leftovers (which, let’s be honest, there usually aren’t), they reheat beautifully!

Key Ingredients in Chicken and Rice Taco Skillet

Each ingredient plays a vital role, whether it’s providing depth, texture, or that little pop of freshness. When combined, they create a meal that’s greater than the sum of its parts—easy to make, yet packed with flavor!

How to Make Chicken and Rice Taco Skillet

STEP 1: Heat a large skillet over medium-high heat. Add a splash of olive oil and let it warm up, swirling it around to coat the bottom of the skillet.

STEP 2: Season the chicken breasts with a generous sprinkle of salt, pepper, cumin, chili powder, garlic powder, and onion powder. When the skillet is hot, add the chicken and cook for about 5-6 minutes per side, until it’s golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside to rest.

STEP 3: In the same skillet, add a little more oil if needed, and toss in the diced onion and bell pepper. Sauté for 3-4 minutes until they soften and become fragrant. This is where your kitchen starts smelling amazing.

STEP 4: Add in the garlic and cook for another minute, stirring occasionally to make sure it doesn’t burn. Your taste buds are about to get a serious treat.

STEP 5: Stir in the rice, allowing it to toast a little bit in the oil and spices for about 2 minutes. This step really helps develop those deep, savory flavors in the rice.

STEP 6: Pour in the chicken broth (or water), followed by a pinch of salt, and bring it to a gentle simmer. Cover the skillet and cook for 15-20 minutes until the rice is tender and has absorbed most of the liquid.

STEP 7: While the rice cooks, slice the cooked chicken into strips or cubes, depending on your preference. Set it aside.

STEP 8: Once the rice is ready, gently fold the chicken back into the skillet. Give everything a good mix, and then taste—add more salt or spices if needed.

STEP 9: Now comes the fun part! Top the skillet with your favorite taco toppings: black beans, diced tomatoes, shredded cheese, sour cream, fresh cilantro, and a squeeze of lime. Don’t be shy—this is your moment to make it your own!

STEP 10: Serve hot and enjoy the warm, comforting flavors that come together effortlessly in one delicious skillet.

Serving Suggestions for Chicken and Rice Taco Skillet

Add a Side of Crunch: This dish is so comforting, but sometimes you just need a little crunch to balance out all that tenderness. Try serving the skillet with some crispy tortilla chips on the side. They’re perfect for scooping up the rice and beans and add that satisfying crunch that’s oh-so-addictive!

Make It a Salad: If you’re in the mood for something lighter, serve the chicken and rice skillet on a bed of fresh greens like romaine or arugula. The cool, crisp leaves add a refreshing contrast to the warm, spiced rice. Plus, you can drizzle a little lime vinaigrette on top for an extra zing!

Pair with a Cold Drink: Whether it’s a chilled margarita, a refreshing iced tea, or even a cold beer, a cool drink will bring this skillet meal to the next level. The vibrant flavors of the dish play so well with a crisp, tangy drink to balance out the richness. Your taste buds will be thanking you!

How to Store Chicken and Rice Taco Skillet

If you’re lucky enough to have leftovers (and honestly, who wouldn’t be?), storing your chicken and rice taco skillet properly is key to keeping it just as delicious the next day. The best way to do this is by transferring the skillet contents to an airtight container once it’s completely cooled. This helps preserve the flavors and ensures that the rice stays tender instead of turning mushy. Keep it in the fridge, where it’ll last for about 3-4 days—just make sure it’s sealed up tight!

When it’s time to reheat, you can pop it in the microwave, but I love reheating it in a skillet over low heat. This method helps the rice stay fluffy and the chicken nice and tender, just like the first time. You might want to add a splash of chicken broth or a little water to help loosen things up and prevent it from drying out.

If you’re thinking about freezing some for later, this dish holds up surprisingly well in the freezer. Just let it cool completely before transferring to a freezer-safe container. It’ll keep for up to 3 months, and when you’re ready to enjoy it again, you can thaw it overnight in the fridge and reheat it just like fresh. It’s like having a cozy, homemade meal ready to go whenever you need a little comfort!

Conclusion

And there you have it, my friends—the chicken and rice taco skillet in all its glory! From the smoky, spiced chicken to the tender, flavorful rice, topped with all your favorite taco fixings, this dish is truly comfort food at its finest. It’s one of those meals that’ll make you feel like you’re being wrapped up in a warm, cozy blanket, and you’ll find yourself coming back to it again and again.

I love how easy it is to whip up, yet how much flavor it packs into every bite. It’s perfect for a weeknight dinner, a casual get-together, or anytime you need a little something to lift your spirits. Plus, the leftovers are just as amazing, so you’re really winning all around!

If you’ve made it, or are planning to make it, I’d love to hear how it turns out! Got any tweaks or fun twists of your own? Or maybe a question or two? Drop me a comment and let’s chat. I’m always here to help if you need any guidance along the way or if you just want to share how delicious it was. Can’t wait to hear from you!

Print Recipe

Chicken and Rice Taco Skillet

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Calories: 450

Description

A savory, one-pan wonder! Tender chicken, fluffy rice, and bold spices come together in a sizzling skillet. Topped with melty cheese, fresh veggies, and zesty toppings, this Chicken and Rice Taco Skillet packs all the taco flavors you love!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 pound chicken breast, diced

• 1 medium onion, chopped

• 1 red bell pepper, chopped

• 2 cloves garlic, minced

• 1 cup long-grain white rice

• 1 can (14.5 ounces) diced tomatoes

• 1 cup chicken broth

• 1 tablespoon taco seasoning

• 1 teaspoon cumin

• 1 teaspoon paprika

• ¹⁄₂ teaspoon chili powder

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 1 cup shredded cheddar cheese

• ¹⁄₄ cup fresh cilantro, chopped

• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced chicken breast to the skillet and cook, stirring occasionally, until browned and cooked through, about 7-10 minutes.
3. Remove the cooked chicken from the skillet and set it aside on a plate.
4. In the same skillet, add the chopped onion and red bell pepper, and sauté until softened, about 3-4 minutes.
5. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to prevent burning.
6. Stir in the rice, ensuring it is well coated with the oil and vegetables, and cook for 2-3 minutes.
7. Pour in the diced tomatoes with their juices, chicken broth, taco seasoning, cumin, paprika, chili powder, salt, and black pepper.
8. Stir everything together and bring the mixture to a simmer.
9. Reduce the heat to low, cover the skillet, and let the rice cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
10. Once the rice is cooked, return the cooked chicken to the skillet and stir to combine.
11. Sprinkle the shredded cheddar cheese over the top of the rice and chicken mixture, then cover the skillet again.
12. Allow the cheese to melt, about 2-3 minutes.
13. Remove the skillet from the heat and sprinkle the chopped cilantro over the top.
14. Serve the chicken and rice mixture on plates, garnishing with lime wedges on the side for squeezing over the dish.

Note

• You can use brown rice instead of white rice for a healthier version, but it may require a longer cooking time.
• For extra heat, add diced jalapenos along with the bell pepper.
• If you prefer a creamier texture, stir in some sour cream or cream cheese before serving.
• Feel free to substitute the chicken with ground turkey or beef for a different flavor.
• For a lower-carb option, swap the rice for cauliflower rice.

Keywords: Chicken and Rice Taco Skillet recipe, easy chicken taco skillet, one-pan chicken and rice meal, chicken and rice skillet dinner, taco skillet with rice