This Chicken Taco Skillet is a delicious dinner for busy weeknights with juicy chicken, fluffy rice, sweet corn, and black beans all cooked in one pan! The best part is that it's nutritionally balanced (aaand it makes for great leftovers). 😊 I love to add a cilantro lime sauce on top but that part is totally optional!
As a dietitian, I often get asked for easy healthy dinner ideas. And nothing is better than a one-pan meal that's a balance of protein, carbs, and healthy fats. This Chicken Taco Skillet with rice, black beans, tomatoes, and melty cheese is such a simple dinner with tons of flavor! It's perfect for busy weeknights or next time you're planning for taco night.
Serve this Chicken Taco Skillet with avocado lime crema or cilantro lime sauce + crushed tortilla chips or a little sour cream or Greek yogurt and avocado on top.
More Healthy Skillet Dinner Recipes
- Unstuffed Pepper Skillet with Ground Beef
- Quick & Easy Turkey Taco Skillet with Black Beans
- Cheesy Broccoli Chicken and Rice Skillet
- Turkey Zucchini Skillet with White Beans
- Ground Chicken & Veggies Stir Fry
- Hot Honey Ground Beef Bowls with Sweet Potatoes
- Lemon Chicken Orzo Skillet
- Deconstructed Cabbage Roll Skillet
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Key Ingredient Notes and Substitution Ideas
This cheesy chicken taco skillet recipe is made with simple ingredients. Below are some ingredient notes and substitution ideas. Check the bottom of this post for measurements.
- Chicken - this recipe uses boneless, skinless chicken breasts but chicken thighs work too if it's what you prefer. I find chicken breast easier to cut and it's a bit more lean. Ground chicken works too if you prefer more of a softer texture.
- Bell Peppers - I like to use a combination of red bell peppers and green peppers. Bell peppers are a good source of vitamin C, vitamin A, and dietary fiber for a healthy gut. You could use yellow pepper or orange bell pepper instead if you prefer.
- Yellow Onion & Garlic Cloves - to add great flavor, texture, and depth.
- Diced Tomatoes - fire-roasted diced tomatoes add a lot of flavor to this easy dinner and also add some liquid to keep it moist and tender.
- Black Beans - beans add fiber and plant-based protein. If you don't like black beans, you can substitute with your favorite beans. Pinto beans or red kidney beans would work.
- Corn - sweet corn complements the black beans and juicy chicken perfectly. Grab fresh corn when it's in season or use canned or frozen corn.
- Taco Seasoning - I make a homemade chicken taco seasoning for this recipe. I suggest making your own taco seasoning because it is so easy and you can customize it with your favorite Mexican food flavors. This recipe calls for a combination of chili powder, ground cumin, paprika, smoked paprika, dried oregano, garlic powder, onion powder, kosher salt, and black pepper. If you're in a time pinch and have a favorite packaged taco seasoning, feel free to use it instead! Siete brand has a good one.
- Shredded Cheese - I use a Mexican-style shredded cheese which is a blend of Monterey jack cheese and cheddar cheese.
- Rice - use long-grain white rice for this recipe. Rice cooks relatively quickly and provides carbohydrates which are an important energy source for your brain and body. I don't recommend using brown rice because it takes much longer to cook. But don't worry, you're still getting plenty of fiber in this dish!
- Chicken Broth - I use chicken broth for this recipe, but you can use chicken bone broth or vegetable broth instead if you prefer. If you're sensitive to salt, use a low-sodium broth and add salt to taste.
- Extra-Virgin Olive Oil - to cook the chicken. You can substitute with avocado oil if you prefer.
- Squeeze of Lime Juice & Fresh cilantro - for added flavor at the end.
How to Make a Chicken Taco Skillet
Below are the directions for how to make this recipe with photos I hope are helpful. Check the recipe card at the bottom of this post for the full recipe.
- Step 1: Cut the chicken into bite sized pieces and chop the onion and bell peppers. Mince the garlic. Heat a large skillet on medium-high heat. Add the olive oil and heat until it shimmers. Add onion and red & green bell peppers and saute until soft, about 4-5 minutes.
- Step 2: Stir in the garlic until fragrant, about 30 seconds, and then add the chicken bites and seasonings to the onion mixture. Stir to make sure the chicken is coated in the seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
- Step 3: Add the can of diced tomatoes (no need to drain), uncooked rice, and broth. Give it a good stir and bring everything to a boil. Reduce to low heat, cover, and simmer for 15-20 minutes until the rice is cooked, stirring occasionally. There may be some extra liquid at this point and that's ok.
- Step 4: Remove the lid and add the black beans and corn. Stir until well combined and cook another 2-3 minutes.
Step 5: Turn off the heat. Add the cheese, cilantro, and squeeze of lime. Give everything one last good stir and let the cheese melt.
Hint: if you have an extra couple minutes, make a simple cilantro lime sauce to add on top by blending ½ cup Greek yogurt, ½ cup fresh cilantro, 1 tablespoon lime juice, 1 clove garlic, 1 teaspoon honey, and a pinch of salt.
Dietitian Tip
This skillet dinner checks the boxes for a balanced meal including protein (chicken + beans), fiber-rich carbs, and colorful veggies. Building meals like this regularly helps support steady blood sugar and longer-lasting energy without needing to overthink it. 😊
Variations
One of the best parts about making a chicken taco recipe at home is you can customize it to your taste! Below are some ideas:
- Deluxe - add more vegetables like cauliflower, zucchini, or mushrooms for more nutrition and flavor!
- Spicy - if you like it spicy, add red pepper flakes, cayenne pepper, or hot sauce.
- Vegetarian - make it vegetarian by replacing the chicken with crumbled tofu.
- Dairy-Free - skip the cheese or use dairy-free cheese to make this recipe dairy-free.
Ideas for Serving
- Add your favorite taco toppings - my favorite way to eat this is with a drizzle of cilantro lime sauce. Some of my other favorite toppings are a dollop of plain Greek yogurt or sour cream and sliced avocado.
- On top of a salad - Turn it into an Chicken Taco Salad by serving it on top of crisp romaine lettuce with your favorite dressing, pico de gallo or salsa.
- With tortilla chips - Have a side of tortilla chips or crunch them up and mix them in.
Equipment
You'll need a large saute pan with a lid for this skillet dinner. I use my 4.5 quart Caraway skillet which is a non-toxic PFOA and PTFE-free saute pan.
Meal Prep and Storage for Chicken Taco Skillet
- Prep time - prep ahead of time by chopping your bell peppers, garlic and onion so everything is ready to throw together when dinnertime rolls around.
- Refrigerator - store leftovers in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in freezer safe containers and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
Expert Tips
- I suggest chopping the bell peppers into small pieces so they cook a bit quicker!
- If you notice browned bits getting stuck to the bottom of the pan while cooking the chicken, it's normal! Just scrape them up gently.
- Don't worry if all of the liquid doesn't absorb at first. The rice will continue to absorb the liquid as it sits.
- Once the mixture is done simmering, remove the lid and add more broth if it's too dry.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Chicken provides several important nutrients including protein, vitamin B12, zinc, and iron. Bell peppers are a nutrient-dense, low-calorie ingredient. They provide dietary fiber, antioxidants, vitamins A & C, and potassium. And rice provides carbohydrates, your brain's preferred energy source!
Yes, absolutely! Even though the recipe is called a chicken taco SKILLET, it will also work in a Dutch oven! 😊
Yes, this is a gluten-free recipe.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Chicken Taco Skillet:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Chicken Taco Skillet with Rice, Easy One Pan Recipe
Equipment
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 tablespoon extra-virgin olive oil (or avocado oil)
- 1 red bell pepper
- 1 green bell pepper
- 1 small yellow onion (or ½ medium)
- 3 garlic cloves
- 1 (14 oz) can diced tomatoes (I use fire-roasted)
- ½ cup white rice (I use jasmine rice)
- 1 cup chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup shredded Mexican cheese (or Monterey jack or cheddar cheese)
- ¼ cup fresh cilantro, chopped
- squeeze fresh lime
For Taco Seasoning
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Instructions
- Cut the chicken into bite sized pieces and chop the onion and bell peppers. Mince the garlic. Heat a large skillet on medium-high heat. Add the olive oil and heat until it shimmers. Add onion and red & green bell peppers and saute until soft, about 3-4 minutes.
- Add garlic until fragrant, about 30 seconds and then add the chicken bites and seasonings to the onion mixture. Stir to make sure the chicken is coated in the seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
- Add the can of diced tomatoes (no need to drain), uncooked rice, and broth. Give it a good stir and bring everything to a boil. Reduce to low heat, cover, and simmer for 15-20 minutes until the rice is cooked, stirring occasionally. There may be some extra liquid at this point and that's ok.
- Remove the lid and add the black beans and corn. Stir until well combined and cook another 2-3 minutes.
- Turn off the heat. Add the cheese, cilantro, and squeeze of lime. Give everything one last good stir and let the cheese melt.
- Hint: if you have an extra couple minutes, make a simple cilantro lime sauce to add on top by blending ½ cup Greek yogurt, ½ cup fresh cilantro, 1 tablespoon lime juice, 1 clove garlic, 1 teaspoon honey, and a pinch of salt.
Notes
- I suggest chopping the bell peppers into small pieces so they cook a bit quicker.
- If you notice browned bits getting stuck to the bottom of the pan while cooking the chicken, it's normal! Just scrape them up gently.
- Don't worry if all of the liquid doesn't absorb at first. The rice will continue to absorb the liquid as it sits.
- Once the mixture is done simmering, remove the lid and add more broth if it's too dry.
- Prep time - prep ahead of time by chopping your bell peppers, garlic and onion so everything is ready to throw together when dinnertime rolls around.
- Refrigerator - store leftovers in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in freezer safe containers and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
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