Amazing 35-Minute Chicken And Rice Taco Skillet Recipe

Oh, the weeknight dinner struggle. Doesn’t it just hit you right when you walk in the door tired and hungry? You stare into the fridge, dreading the thought of scrubbing three different pots and pans just for a satisfying meal. Been there, done that, burned the pasta! That’s why I’ve perfected my go-to solution for when time is short but flavor needs to be big: the Chicken and Rice Taco Skillet Recipe.

Seriously, this one-pan wonder changes everything. It takes all the bold, smoky joy of your favorite tacos—seasoned chicken, fluffy rice that soaks up all those spices, and that necessary hit of cheese—and cooks it all together in one trusty skillet. My secret to surviving busy weeknights? Mastering simple, flavorful meals like this. Trust me, this recipe is going to save your sanity, and dinner prep will become almost ridiculously easy.

Why This Chicken And Rice Taco Skillet Recipe Is Your New Weeknight Hero

Listen, I’m all about big flavor, but I am not about big cleanup. That’s the real magic of this skillet meal. It’s designed specifically for those evenings when you look at the clock and panic because dinner needs to be on the table, like, yesterday. This recipe means you get an amazing, complete meal with only one pot to scrub afterwards. Who doesn’t love that?

It’s proof that you don’t need hours in the kitchen to get something truly satisfying. We’re talking 35 minutes total! That’s less time than it takes to decide what takeout you should order. If you need fast, reliable dinner inspiration, I’ve got the link for you right here: easy dinner recipes that actually work.

• One Pan Wonders: Everything happens right there in the skillet—from searing the chicken to steaming the rice. Less mess means more time for relaxing!
• Speed Demon: You are looking at only 10 minutes of prep time before this thing hits the heat. It’s practically instant gratification.
• Flavor That Sings: It’s savory, it’s cheesy, and it’s got just that right amount of taco zest that makes everyone ask for seconds.

Quick Prep and Cook Times for the Chicken And Rice Taco Skillet Recipe

Time is precious, right? So here are the numbers you need to know. You only need about 10 minutes to chop your onion and dice your chicken. Then, the actual cooking part? It’s a mere 25 minutes on the stove. That means from pantry to plate, you’re looking at maybe 35 minutes max. I usually start prepping my salad topping while the rice is simmering, just to use the time wisely.

Flavor Profile of the Chicken And Rice Taco Skillet Recipe

This isn’t just plain chicken and rice, folks! We are going deep into that wonderful Mexican-inspired territory. The key is the way that taco seasoning grabs onto everything. You sprinkle it on that warm chicken, and then when the rice simmers in the broth, it sucks every bit of that smoky paprika, cumin, and chili powder goodness right up. It’s savory, hearty, and when you top it with shredded cheddar, that cheese melts down and gets all stringy—oh, it’s heavenly.

Essential Ingredients for the Chicken And Rice Taco Skillet Recipe

Having everything ready before you start cooking—what we chefs call ‘mise en place’—is non-negotiable for this recipe. Since this is such a fast skillet meal, if you stop to chop an onion halfway through browning the chicken, you’ll either burn your chicken or get mushy onions. Don’t let that happen!

I’ve laid out exactly what you need below. Make sure you have these items lined up, bowls ready! If you need an idea for another delicious one-pot dish to try later this week, check out my one-pot cheesy taco pasta—it uses a similar flavor base but is totally different!

• We start with 1 tablespoon of olive oil. Just plain old oil to get things moving.
• You’ll need 1 pound of boneless, skinless chicken breasts, and this is important: make sure you cut them up into nice little 1-inch pieces before you start.
• One medium onion, chopped up fine!
• One packet (that’s about 1 ounce) of your favorite taco seasoning mix. Don’t skimp here!
• 1 cup of white rice. Uncooked, plain old white rice.
• 2 cups of chicken broth. This is the liquid that makes our rice fluffy.
• One can (about 10 ounces) of diced tomatoes with green chilies—make sure you keep the juice!
• 1 cup of frozen corn. You add this right near the end.
• 1 cup of shredded cheddar cheese. This is our reward!
• And finally, 2 tablespoons of chopped fresh cilantro, but only if you like that bright burst of freshness at the end.

Ingredient Notes and Potential Substitutions for Your Chicken And Rice Taco Skillet Recipe

I get asked all the time about swapping rice, and yes, you absolutely can, but you have to respect the grain! If you decide to use brown rice instead of white rice for a little extra fiber, remember that brown rice takes much longer to soften up. You’ll need to add closer to 3 cups of broth and might need to simmer it covered for 40 minutes or more. Keep an eye on it!

For the meat, this recipe isn’t just dedicated to chicken. If you run out of breasts or just crave something different, feel free to substitute ground turkey or even ground beef. If you use ground meat, you’ll brown it first and drain off any extra fat before you sprinkle in that taco seasoning. It works like a charm every time!

Step-by-Step Instructions for the Chicken And Rice Taco Skillet Recipe

Okay, here’s where the actual magic happens! Because this is a one-pan meal, timing matters a bit more than when you’re juggling three pots on the stove. Stick to these steps, especially regarding the heat levels, and you’ll have perfectly cooked rice and tender chicken every single time. If you want to see a slightly different way to make a great chicken and rice dish, take a look at my easy chicken and rice recipe collection for more inspiration!

We are using the ordered steps right from the source, but I’m adding my few little tips sprinkled in so you don’t worry about timing or texture.

Browning the Chicken and Aromatics for the Chicken And Rice Taco Skillet Recipe

First things first: get your large skillet heated up over medium-high heat. You want it nice and hot before that oil goes in. Pour in your 1 tablespoon of olive oil. Once it shimmers, carefully add your 1-inch pieces of chicken breast. Don’t crowd the pan! If you have a smaller skillet, you might need to do this in two batches. We want the chicken browned well, getting some nice color, which should take about 5 minutes.

Once that chicken is looking golden on the outside, toss in your chopped onion. Give it a good stir while the chicken is finishing up. Let that onion soften—we’re talking maybe 3 minutes here—just until it starts looking translucent and you can smell that savory onion scent.

Simmering the Rice in the Chicken And Rice Taco Skillet Recipe

Now it’s time to bring in the flavor bombs! Stir in that entire packet of taco seasoning mix until every browned piece of chicken and every soft onion is completely coated. This step toasts the spices a little bit, which deepens the flavor immensely. Don’t skip seasoning that chicken directly!

Next up are your liquids and the rice. Dump in the 1 cup of uncooked white rice, the 2 cups of chicken broth, and that whole can of diced tomatoes with green chilies (juice and all!). Give the whole skillet a good stir to combine everything. Get it up to a rolling boil over medium-high heat. Okay, here’s the crucial part: as soon as it boils, immediately reduce that heat way down to low. Put the lid on tight. Now, you walk away! Let it simmer undisturbed for exactly 15 minutes. I mean it—don’t lift that lid or you let all the steam escape, and your rice will be crunchy!

Finishing Touches on the Chicken And Rice Taco Skillet Recipe

When that 15 minutes is up, remove the lid. The liquid should be mostly absorbed and the rice should be tender. If you see a little bit of liquid, that’s fine! Stir in your cup of frozen corn. We cook this uncovered for just about 2 minutes, just long enough to heat that corn through and let any last bit of moisture evaporate.

Once the corn is happy, take the entire skillet completely off the heat. Seriously, take it off the burner. Sprinkle your cup of shredded cheddar cheese right over the top, cover the skillet again, and just let it sit there for 5 minutes. That residual heat is going to melt that cheese into gooey perfection without making the bottom of your rice burn. After 5 minutes, sprinkle on that optional cilantro for freshness, and dig in!

Tips for Perfecting Your Chicken And Rice Taco Skillet Recipe

Even though this Chicken and Rice Taco Skillet Recipe is gloriously simple, a few little tricks I’ve picked up over the years can take it from good to absolutely unforgettable. It’s all about controlling the heat and layering that flavor, even in a quick meal like this. I’ve seen people get sad results when the rice turns out a little crunchy or, worse, sticks completely to the bottom of the pan. Don’t you worry, I’ve got the fixes for you!

If you’re looking for another extremely low-effort but high-reward dish, you really have to try my easy to make dump cakes sometime. They require even less hands-on time!

Here are my must-know tips:

• Don’t Skip the Sear: That first 5 minutes when you are browning the chicken? It’s not just about cooking it through; it’s about building the foundation of flavor. Make sure your pan is hot enough so the chicken gets a nice, deep brown crust. Those brown bits sticking to the bottom after you remove the chicken? That’s called fond, and when the broth hits those bits, that’s where all that deep, savory taco taste comes from!
• Mind the Simmer: Seriously, keep that heat on low during that 15-minute covered simmer. If it’s too high, the liquid evaporates too fast, and your rice will burn on the bottom while the top stays hard. If you peek and the top looks dry but you hear a ton of bubbling underneath, you need to turn that dial down until it’s barely simmering.
• Seasoning Check: Taco seasoning packets vary wildly depending on the brand you buy—some are salty, some are mild, some are super spicy. Taste your liquids *before* you cover the rice. If it tastes a little flat, add a tiny pinch of salt or a dash of lime juice right before you reduce the heat to low. A bit of acid always brightens up heavy flavors!
• The Resting Period is Sacred: That final 5 minutes when you remove the skillet from the heat and let the cheese melt under the lid? Don’t rush it! That resting time allows the residual steam to finish fluffing the rice grains perfectly without turning them into mush. It’s the final, gentle cooking phase that makes all the difference between good rice and perfect skillet rice.

Serving Suggestions for the Chicken And Rice Taco Skillet Recipe

Okay, you’ve got this gorgeous, cheesy, savory skillet in front of you, hot off the stove. Now what? If you serve it straight up, it’s a fantastic, hearty meal, but tacos always demand toppings, right? This is where you can really personalize your Chicken and Rice Taco Skillet Recipe and take it from a weeknight staple to a real flavor explosion!

You’ve already got the cheese melted right in there, which is the best part, but think about what you love piling onto your taco night feast. A little bit of coolness, a little bit of crunch, and maybe something tangy to cut through that cheddar richness. If you made this far and are feeling inspired for more easy eats, you absolutely have to check out my link for an addicting dip recipe that would be perfect next to this skillet!

Here are the simplest, can’t-go-wrong additions for topping this skillet:

• The Cool Down: A big dollop of sour cream or plain Greek yogurt on top cools down any bits of spice you have going on. It just melts beautifully into the hot rice.
• Freshness Factor: Don’t skip the fresh cilantro we discussed earlier, but you can also add finely diced fresh tomatoes or a squeeze of fresh lime juice right before serving. Lime wakes up every single flavor in the dish.
• Healthy Fats: Sliced avocado or a spoonful of guacamole adds creaminess and great healthy fat. If you don’t have avocado, olive oil works in a pinch, too!
• The Crunch Element: This is my favorite part! Grab a small bag of tortilla chips—I mean, who doesn’t have those on hand?—and crush maybe five or six of them right over the top of each serving. That little unexpected crunch against the soft rice is seriously addictive.



• Salsa Swap: Keep a jar of your favorite store-bought salsa nearby. Whether you like mild pico de gallo or something fiery, a spoonful adds moisture and complexity instantly.

Honestly, the beauty of this Chicken and Rice Taco Skillet Recipe is that it’s so robust it doesn’t *need* a complicated side dish. A simple green salad with some chopped bell peppers and a vinaigrette is probably all you need alongside all that cheesy goodness!

Storage and Reheating Instructions for Leftover Chicken And Rice Taco Skillet Recipe

Now, I know this skillet meal is so good you’ll probably try to eat it all in one sitting, but let’s be realistic—sometimes there are leftovers! And that’s fantastic because you get a second, slightly different meal the next day. The Chicken and Rice Taco Skillet Recipe stores beautifully, but you need to know the trick with rice when you chill it.

When rice cools down and gets refrigerated, it firms up quite a bit. That’s just physics showing up in your leftovers! So, the texture won’t be quite as fluffy and soft as it was straight out of the pan, but the flavor? Oh, the flavor only gets better as those taco spices really marry overnight. Store everything in an airtight container—I prefer glass containers for leftovers—and keep it tucked away in the fridge.

How Long Does This Chicken And Rice Taco Skillet Recipe Keep?

Generally, leftovers like this are safe to eat for about three or four days in the refrigerator. I always try to make sure I eat it within that window, just to be safe. Since this recipe has cheese melted right into it, you want to keep it covered tightly so it doesn’t soak up any weird smells from the fridge. If you notice the cheese getting a little dry or hard as it sits, don’t worry, we fix that when we reheat it!

The Best Way to Reheat Your Leftover Chicken And Rice Taco Skillet Recipe

You have two main options here, and honestly, both are super fast. If you are just zapping a single serving, the microwave is your quickest route. Put your portion in a microwave-safe dish. Here’s the secret for rice leftovers: add a tiny splash—like a teaspoon—of water right on top before you cover it loosely with a paper towel. That little bit of extra moisture will create steam and make the rice feel much softer again.

Microwave it in 30-second bursts, stirring in between, until it’s piping hot all the way through. If you’re reheating a larger quantity, say half the pan, I actually prefer using the stovetop. Put the leftovers back into your skillet—yes, the original skillet!—over very low heat. Add just a splash of chicken broth or water, cover it, and let it gently steam for about 5 to 8 minutes, stirring frequently.

If you reheat it on the stove, the low, slow steam brings back that wonderful moisture and gently re-melts that cheese into the rice beautifully. Trust me, using the stovetop helps avoid those hot and cold spots you sometimes get in the microwave!

Frequently Asked Questions About the Chicken And Rice Taco Skillet Recipe

I know when you try a new quick weeknight meal, you always have those little niggling questions floating around. Did I use enough broth? Will my rice turn out right? Don’t sweat it! I’ve rounded up the questions I get asked the most about this fantastic one-pan dinner. If you’re looking for another easy, flavor-packed weeknight dinner idea that rivals this skillet for quickness, you should absolutely peek at my taco soup recipe—it’s fantastic and uses similar spice profiles!

Can I use brown rice in this Chicken And Rice Taco Skillet Recipe?

Yes, you totally can, and I love the thought of using brown rice for that extra bit of healthy fiber! However, you have to remember that brown rice is a much tougher grain than white rice. It needs significantly more time and liquid to get tender. If you swap it in, you can’t just use the same 15 minutes. I recommend starting it with the regular amount of broth, bringing it to a boil, and then simmering it covered for at least 35 to 45 minutes, checking every ten minutes to make sure it’s not completely dry before you add more liquid.

How spicy is the standard Chicken And Rice Taco Skillet Recipe?

This is the fun part—it’s totally up to you, my friend! The flavor level of this Chicken and Rice Taco Skillet Recipe is 100% dependent on the packet of taco seasoning you grab at the store. If you pick up a ‘Mild’ packet, you’re going to get a very family-friendly, warm flavor with barely any heat. If you grab the ‘Hot’ or ‘Fiesta’ blend, buckle up, because it’s going to have some serious kick!

To adjust it yourself, use a medium-heat seasoning packet and then add about a half teaspoon of cayenne pepper or a sprinkle of chili flakes when you add the main seasoning packet. That gives you more control. Or, if you want zero heat, use chili powder instead of a pre-made packet and just use salt and cumin to season!

What is the best way to prevent the rice from sticking in the skillet?

Rice sticking, especially in a one-pan meal, is the number one complaint I hear! You want fluffy rice, not rice glued to the floor of your pan. My best advice revolves around the simmering stage. First, make absolutely sure that the initial 2 cups of chicken broth fully cover the layer of uncooked rice when you stir it all together. If the rice is sticking right away, you need more liquid, period.

Second, and most important: once you reduce the heat to low and cover it for those 15 minutes, do not take the lid off! That trapped steam is what gently cooks the rice evenly. If you let the steam out, the bottom layer gets direct, harsh heat, and that’s what makes it gum up or burn against the metal. Keep it covered and let the low heat do the work!

Estimated Nutritional Data for the Chicken And Rice Taco Skillet Recipe

Listen, I’m not a nutritionist—I’m just a woman who loves getting dinner on the table without turning on the oven—but I know you folks like to see the numbers! This Chicken and Rice Taco Skillet Recipe comes out pretty great on the macros, especially considering it’s a full meal in just one dish. It’s relatively low in fat compared to traditional tacos because we aren’t frying anything!

Below are the estimated nutritional details per serving, based on using the standard ingredients listed above. Remember, these are just guidelines! If you use ground beef instead of chicken, or maybe go heavy on the cheese, those numbers are going to shift around a bit. So take this as a great starting point, but understand that your kitchen tweaks will make the final count your own!

• Serving Size: 1 serving
• Calories: Approximately 450
• Protein: A whopping 38 grams! That lean chicken really pulls its weight here.
• Total Fat: Around 12 grams. Pretty decent for a cheesy meal!
• Carbohydrates: About 45 grams, mostly coming from that hearty rice.
• Fiber: 4 grams, thanks to the corn and tomatoes.
• Sugar: Only 5 grams! That’s just the natural sugar from the veggies and dairy, which I love.
• Sodium: We are looking at about 750, and that’s mainly coming from the chicken broth and the taco seasoning packet. That’s why I always tell people to cautiously taste before adding extra salt!

See? 450 calories for a filling, flavorful, one-pan dinner that took less than 35 minutes? I think that’s a huge win for tackling the weeknight hustle. It’s balanced enough that you can sneak in a side salad or some steamed broccoli without feeling guilty!

Share Your Chicken And Rice Taco Skillet Creations

Now that you have the insider secrets to making this Chicken and Rice Taco Skillet Recipe perfectly—from balancing the seasoning to the crucial 5-minute cheese melt—I really, truly want to hear how it went!

Cooking is always a conversation in my kitchen, and I thrive on seeing how you all approach these simple meals. Did you sneak in some extra jalapeños? Did you use ground beef like we talked about? Maybe you added black beans? Don’t keep those brilliant modifications to yourself!

The best way for me to know you loved this recipe (and to help other folks like you succeed in their kitchens) is by leaving a rating. If you have a spare minute, please hop down to the rating section and give this recipe the stars you think it deserves. A star rating is helpful, but honestly, your comments are even better.

Tell me about your experience! Knowing how this fit into your busy weeknight routine is the greatest reward. If you ran into a little hiccup or have a question I didn’t cover, drop that in the comments too, and I’ll do my best to help you troubleshoot!

And hey, if you’re loving this fast, flavorful cooking style and want to reach out to me directly about the recipe—or maybe you just want to rave about how easy the cleanup was—you can always get in touch right here: contact me on the recipe site. Happy cooking, everyone!

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