Looking for a quick and easy dinner option that's packed with flavor and requires minimal cleanup? This chicken and rice skillet recipe is the answer. With tender chicken, aromatic rice, and a blend of Mexican-inspired spices, this dish is sure to become a staple in your recipe rotation.
This one-pot chicken and rice is a very easy chicken recipe and is perfect for dinner any night of the week. With just a few ingredients and about 30 minutes, you can have the most delicious chicken dinner ready to serve. This tasty chicken recipe is a meal the whole family will love!
Chicken and Rice Skillet is a true crowd-pleaser, perfect for busy weeknights or lazy weekends. Give it a try, and prepare to be amazed by the delicious flavors packed into every bite.
Why You'll Love This Recipe
- One-pot wonder: Say goodbye to multiple pots and pans cluttering up your kitchen. This recipe comes together in just one skillet, making cleanup a breeze.
- Flavor explosion: From the zesty taco seasoning to the tangy lime juice, every bite is bursting with delicious flavors that will tantalize your taste buds.
- Versatile and customizable: Don't be afraid to get creative with this recipe! Swap out the black beans for your favorite variety, or add extra veggies like bell peppers or green beans to amp up the nutrition.
- Perfect for leftovers: This dish tastes just as good the next day, making it ideal for meal prepping or enjoying as leftovers for lunch.
Ingredients for chicken and rice skillet dinner
- Boneless chicken breasts
- Vegetable oil or olive oil
- Taco seasoning
- Chicken broth
- Fresh cilantro, chopped
- Onion, chopped
- Garlic, minced
- Black beans, drained
- White rice, uncooked
- Black pepper
- Chopped green chilis
- Fresh lime juice
Equipment and kitchen tools
- Large skillet with lid
- Slotted spoon
- Measuring spoons
How to make this simple recipe
Place taco seasoning in a plastic storage or brown paper bag.
Wash chicken breasts and place them in the plastic bag one at a time to coat.
Heat oil in a large skillet over medium heat.
Brown the coated chicken on both sides, about 5-7 minutes per side.
Remove chicken from the skillet and set aside.
In the same skillet, add the rice, onion, garlic, cilantro, broth, black beans, green chilis, pepper, and lime juice.
Heat the mixture over medium-high heat until boiling.
Once the rice mixture is boiling, reduce heat to medium-low.
Simmer for 15 minutes without lifting the lid.
While the mixture is simmering, slice the chicken into smaller pieces.
After 15 minutes, lift the lid, transfer the chicken pieces back to the skillet, and cook for an additional 12-15 minutes until the chicken reaches an internal temperature of 165°F and the rice is cooked.
Tips for the Best Results
- Use a large skillet to ensure there's enough room for all the ingredients to cook evenly.
- Resist the urge to lift the lid while the rice is simmering to prevent steam from escaping, which can affect the cooking process.
- Feel free to customize the recipe with your favorite veggies or additional spices to suit your taste preferences.
- This is one of those easy weeknight meals that comes together pretty quickly. If you want to save time, you can prepare the garlic, onion, and cilantro the evening before and have them all in a small, sealed bag or container ready to go.
- You can use rotisserie chicken for this as well. Take cooked rotisserie chicken and slice it. Toss with taco seasoning and add to rice mixture.
Substitutions and Variations
- Swap chicken breasts for skinless chicken thighs for a different flavor and texture.
- Substitute white rice with brown rice or jasmine rice for a nuttier taste.
- Add diced bell peppers or green beans for extra crunch and color.
- For a creamy twist, stir in a dollop of sour cream before serving.
- This is a great recipe to add your own flair. You can add a few chopped jalapenos to spice this up a notch.
- You can also use 4 smaller chicken breasts or even breast tenders. I say go with whatever is on sale at your grocery store
- You can use a chicken bouillon cube and water in place of the chicken stock.
Serving and Storage Suggestions
- Serve with a dollop of sour cream and a lime wedge. You can even add some chopped green onions or a little pico de gallo.
- Store leftovers in an airtight container. I like to use freezer-safe plastic bags and then I have a meal that is ready to go.
- Serve in bowls and warm in the microwave for a fun lunch idea the next day.
FAQs About This Recipe
Yes, you can use instant rice, just adjust the cooking time if needed, as it cooks faster than regular rice.
Absolutely! This dish tastes just as delicious reheated, making it perfect for meal prep or enjoying as leftovers.
Yes, simply store any leftovers in an airtight container and freeze for up to three months. Just be sure to thaw and reheat thoroughly before serving.
More easy dinners for busy nights
If you liked this, try my copycat recipes like my Black Pepper Chicken and my Easy Orange Chicken recipes - they are family favorites!
📖 Recipe
One Pot Chicken and Cilantro Rice
Ingredients
- 3 large boneless chicken breasts
- 1 tablespoon vegetable oil or olive oil
- 1 package taco seasoning
- 2 ¾ cups chicken broth
- 2 tablespoons cilantro, chopped
- 2 tablespoons onion, chopped
- 1 clove garlic, minced
- 1 cup black beans, drained
- 1 cup white rice, uncooked
- ¼ teaspoon black pepper
- 1 (4.5 oz) can chopped green chilis
- ½ juice one lime
Instructions
- Place taco seasoning in a plastic storage or brown paper bag.
- Wash chicken breasts and place in plastic bag one at a time to coat.
- Heat oil in a skillet on medium heat.
- Brown coated chicken on both sides - about 5-7 minutes.
- Remove chicken from pan and set aside.
- In the same skillet add onion, garlic, cilantro, broth, black beans, chilies, pepper and juice from ½ lime.
- Heat over medium-high heat until boiling.
- Once rice mixture starts boiling, reduce heat to medium-low.
- Simmer 15 minutes without lifting the lid.
- While mixture is simmering, slice chicken into smaller pieces.
- After 15 minutes, lift up the lid, transfer chicken pieces back to skillet and cook an additional 12-15 minutes until chicken reaches 165 ° and juice of chicken is clear and rice is cooked.
Nutrition
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Tamara
mmm..I love a good one pot dish. The rice, though! And taco anything! LOVE it. It would be perfect for tomorrow's Taco Tuesday.
Raquel
Yes! It would be perfect for Taco Tuesday!
Patsy
No soup is listed in the ingredients yet you say add soup in the directions?
Raquel
Thanks Patsy! I accidentally said broth and soup. I took out the word soup and thank you for catching that!