This Chicken and Rice Taco Skillet is a one-pan, gluten-free, dairy-free dinner packed with seasoned chicken thighs, fragrant rice, colorful peppers, and zesty lime. Perfect for a hearty and flavorful family meal.
For the Chicken:
2 lbs boneless skinless chicken thighs
1 teaspoon kosher salt
2 tablespoons taco seasoning
3 tablespoons avocado oil
For the Rice and Veggies:
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
½ yellow onion, thinly sliced
2 garlic cloves, minced
1 cup white jasmine rice, rinsed well and drained
¼ teaspoon kosher salt
1 tablespoon taco seasoning
Zest of ½ lime
2 tablespoons lime juice
1 ½ cups chicken broth
¼ cup finely chopped cilantro leaves, plus more for garnish
Optional For Serving:
Guacamole
Sour cream (omit to keep dairy-free)
Corn tortilla chips
Sliced jalapenos
1. Preheat the oven to 350℉.
2. Trim excess fat off the chicken thighs and pat dry. Season both sides with salt and taco seasoning.
3. Heat avocado oil in a large oven-safe skillet over medium-high heat. Cook chicken until golden, about 3 minutes per side. Transfer to a clean plate.
4. Reduce heat to medium. Add bell peppers, onion, and garlic. Cook until tender, about 4 minutes.
5. Add rice, salt, taco seasoning and toast for 2 minutes until fragrant.
6. Add broth, lime zest, lime juice, and cilantro. Stir to combine and bring to a simmer.
7. Nestle chicken back into the skillet. Cover and transfer to oven.
8. Bake for 25 minutes covered, then uncover and bake 8–10 minutes until rice is tender and chicken is cooked through.
9. Remove from oven, fluff rice with a fork, and garnish with cilantro.
10. Serve with desired toppings: guacamole, jalapenos, sour cream, or tortilla chips.
To keep the dish dairy-free, skip sour cream.
Use boneless chicken breasts if you prefer, but thighs add more flavor.
Make sure rice is well rinsed to prevent stickiness.
Great for meal prep and next-day leftovers.
Find it online: https://glonfo.com/chicken-and-rice-taco-skillet/