Chicken Taco Skillet with Rice, Easy One Pan Recipe
This Chicken Taco Skillet is a delicious dinner for busy weeknights with juicy chicken, fluffy rice, plenty of vegetables, and black beans all cooked in one pan for the most flavorful meal! The best part is that it's nutritionally balanced so it's a complete meal on it's own!
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 1 cup Greek yogurt, 1 cup fresh cilantro, 2 tablespoon lime juice, 1 clove garlic, ½ tablespoon honey, ½ teaspoon kosher salt and dash black pepper.
Video
Notes
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.
- 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1.5 cupsCalories: 380kcalCarbohydrates: 46gProtein: 30gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 1000mgPotassium: 700mgFiber: 10g
Tried this recipe?Let us know how it was!