Description
A flavorful and comforting Chicken and Rice Taco Skillet combining tender chicken thighs, fragrant jasmine rice, and vibrant bell peppers, all seasoned with zesty lime and classic taco spices. This one-pan meal is oven-baked to perfection, making it an easy and satisfying dinner option served with optional garnishes like guacamole, sour cream, jalapenos, and tortilla chips.
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 (omit to keep dairy-free)
- Tortilla chips
- Sliced jalapeno peppers
Instructions
- Preheat the oven: Preheat your oven to 350℉ to prepare for baking the skillet dish.
- Prepare the chicken: Trim excess fat off the chicken thighs and pat them dry. Season evenly with 1 teaspoon kosher salt and 2 tablespoons taco seasoning for a robust flavor.
- Brown the chicken: Heat 3 tablespoons of 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 each side until golden brown, about 3 minutes per side. Transfer the chicken to a clean plate; it will finish cooking in the oven.
- Sauté the veggies: Reduce the skillet heat to medium. Add the sliced red and green bell peppers, yellow onion, and minced garlic. Cook while stirring until the vegetables are tender, approximately 4 minutes.
- Add rice and seasoning: Stir in the rinsed jasmine rice, 1/4 teaspoon kosher salt, and 1 tablespoon taco seasoning. Continue cooking and stirring until the rice becomes fragrant and lightly browned, about 2 minutes.
- Add liquids and combine: Mix in the lime zest, lime juice, chicken broth, and chopped cilantro. Stir everything together and bring to a simmer on the stovetop.
- Bake the skillet: Nestle the browned chicken thighs back into the skillet. Cover it carefully and transfer the skillet to the preheated oven. Bake for 25 minutes covered, then uncover and bake another 7 to 9 minutes until the rice is tender and the chicken is fully cooked through.
- Finish and garnish: Remove the skillet from the oven. Fluff the rice gently with a fork and garnish with additional fresh cilantro leaves.
- Serve and enjoy: Spoon the chicken and rice onto plates. Garnish as desired with sliced jalapenos, guacamole, sour cream, and tortilla chips for added flavor and texture.
Notes
- Make sure to rinse the jasmine rice well to remove excess starch for fluffier rice.
- Use an oven-safe skillet like cast iron or stainless steel to move easily from stovetop to oven.
- You can customize the spice level by adjusting the amount of taco seasoning or adding more jalapenos.
- For a dairy-free meal, skip the sour cream or use a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
