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–+ servings
Taco chicken and rice served on a rustic plate

recipe Taco Chicken and Rice Skillet – Easy Cheesy One-Pan Dinner

amanda/lina
A cheesy, comforting, one-skillet dinner with juicy chicken, flavorful rice, and pantry staples — ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Quick Healthy Chicken Recipes
Cuisine Mexican-Inspired
Servings 4 servings
Calories 480 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast, diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Salt and black pepper to taste
  • 1 10 oz can diced tomatoes with green chilies
  • ½ cup tomato sauce
  • 1 cup low-sodium chicken broth
  • 1 cup uncooked long grain white rice
  • 1½ cups shredded Colby Jack cheese

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add diced chicken breast. Season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook 5–6 minutes until lightly browned.
  • Add diced tomatoes with chilies, tomato sauce, chicken broth, and rice. Stir and bring to a gentle boil.
  • Reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
  • Remove lid, stir in shredded Colby Jack cheese. Turn off heat and cover for 2–3 minutes to melt the cheese.
  • Top with sour cream, cilantro, lime wedges, or crushed tortilla chips if desired. Serve hot.

Notes

Swap in ground turkey, rotisserie chicken, or add black beans and corn. Use vegan cheese for a dairy-free version. Keeps well for 3–4 days and reheats beautifully.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 36gProtein: 34gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 11gCholesterol: 95mgSodium: 720mgFiber: 2gSugar: 4g
Keyword cheesy chicken skillet, easy chicken recipe, one pan dinner, taco chicken and rice
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