One Pot Chicken Taco Skillet: Easy, Fast and So Cheesy!

If you’re craving taco night vibes without turning your kitchen into a disaster zone, this one pot chicken taco skillet is going to be your new best friend. It’s cozy, flavorful, and loaded with all the good stuff tender chicken, taco seasoning, melty cheese, and those classic Tex-Mex add-ins that make everyone at the table happy.

I love making this on busy nights because it’s forgiving (perfect for kid distractions!), and it’s one of those meals that tastes even better once everything mingles together in the pan.

Why You’ll Love One Pot Chicken Taco Skillet

This recipe checks all the boxes: it’s quick, budget-friendly, and totally customizable for picky eaters. Everything cooks in one skillet, so the flavors build layer by layer just like the best taco filling, but turned into a hearty, spoonable dinner. It’s inspired by classic taco-seasoned chicken, but made more filling with rice, beans, and corn so it’s a complete meal in one pan.

Simple Ingredients

This is the easy, no-fuss lineup that turns into big taco flavor fast.

• Chicken: Lean, filling, and it soaks up taco seasoning beautifully.
• Taco seasoning: The quickest way to get bold Tex-Mex flavor without juggling spices.
• Onion: Adds sweetness and depth as it softens in the skillet.
• Garlic: Boosts that savory, can’t-stop-eating flavor.
• Rice: Makes this a full meal and absorbs all the seasoned broth.
• Chicken broth: Helps the rice cook and keeps everything juicy and flavorful.
• Diced tomatoes with green chiles: Adds tang, mild heat, and moisture (kid-friendly in most brands).
• Black beans: Adds protein and makes it extra hearty.
• Corn: Sweet pops of flavor that kids usually love.
• Cheddar cheese: Melty, cozy, and ties all the flavors together.
• Lime: Brightens everything right at the end.
• Cilantro: Fresh and zippy (optional if your family’s not into it).
• Olive oil: Helps brown the chicken and sauté the aromatics.
• Salt & pepper: For quick seasoning control.

Servings and Time

• Servings: 6
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Recommended Equipment

• Large deep skillet with lid (12-inch works great)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Can opener

What is Needed

• 1 tbsp olive oil
• 1 lb (450g) boneless skinless chicken breast, diced (or thighs)
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp taco seasoning (store-bought or homemade)
• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth
• 1 can (10 oz / 283g) diced tomatoes with green chiles
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 cup corn (frozen, canned drained, or fresh)
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste
• 1 lime, cut into wedges
• 2 tbsp chopped cilantro (optional)

Instructions

1. Heat olive oil in a large deep skillet over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook until lightly browned (about 4–5 minutes).
2. Add onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds.
3. Sprinkle taco seasoning over everything and stir well so the chicken is evenly coated.
4. Stir in the uncooked rice, then pour in chicken broth and add the diced tomatoes with green chiles. Mix well, scraping any flavorful bits off the bottom.
5. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes (or until the rice is tender).
6. Stir in black beans and corn. Cover again and cook for 3–5 minutes until warmed through.
7. Sprinkle cheddar cheese over the top, cover for 2 minutes until melty.
8. Squeeze lime over the skillet and top with cilantro if using. Serve warm with your favorite toppings.

What To Serve With This Recipe

• Tortilla chips (for scooping!)
• Warm tortillas or taco shells
• Simple side salad with avocado ranch
• Guacamole and salsa
• Sour cream or Greek yogurt
• Roasted peppers and onions
• Fresh fruit (great for kids alongside spicy flavors)

Top Tips

• Use thighs for extra juiciness: Chicken thighs stay tender even if you’re juggling bedtime chaos.
• Keep it mild for kids: Choose mild diced tomatoes with green chiles and serve hot sauce on the side.
• Don’t rush the simmer: Keep heat low so the rice cooks evenly and doesn’t stick.
• Cheese last, always: Melting at the end keeps it creamy instead of disappearing into the rice.
• Make-ahead win: Dice the chicken and onion earlier in the day and store covered in the fridge.

Recipe Variations

• Creamy version: Stir in 2–3 tbsp cream cheese after the rice cooks.
• Extra veggie boost: Add diced bell peppers with the onion, or stir in baby spinach at the end.
• Low-carb: Skip the rice and reduce broth; add cauliflower rice at the end for 5 minutes.
• Spicy: Add jalapeños or use hot diced tomatoes with green chiles.
• Different cheese: Pepper jack, Monterey jack, or a Mexican blend all work beautifully.

How to Store and Reheat

• Store: Cool completely and refrigerate in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 2 months (rice texture softens slightly but still tasty).
• Reheat: Microwave with a splash of broth or water, or warm in a skillet over medium-low until hot.

If you like this recipe you will love creamy one pot chicken orzo or this one pot chicken pasta!

One Pot Chicken Taco Skillet

Michelle

A quick and cozy one pot chicken taco skillet packed with taco flavor, tender chicken, rice, beans, corn, and melty cheese perfect for busy nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 19 minutes mins

Total Time 29 minutes mins

Course Main Dishes

Servings 6

Equipment

• Large deep skillet with lid (12-inch works great)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden Spoon or Silicone Spatula
• Can opener

Ingredients

  

• 1 tbsp olive oil
• 1 lb 450g boneless skinless chicken breast, diced (or thighs)
• 1 small onion diced
• 3 cloves garlic minced
• 2 tbsp taco seasoning store-bought or homemade
• 1 cup long-grain white rice uncooked
• 2 cups chicken broth
• 1 can 10 oz / 283g diced tomatoes with green chiles
• 1 can 15 oz / 425g black beans, drained and rinsed
• 1 cup corn frozen, canned drained, or fresh
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 lime cut into wedges
• 2 tbsp chopped cilantro optional

Instructions

 

• Brown the chicken: Heat olive oil in a large deep skillet over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook until lightly browned (about 4–5 minutes).
• Sauté the aromatics: Add onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds.
• Season it up: Sprinkle taco seasoning over everything and stir well so the chicken is evenly coated.
• Add rice + liquids: Stir in the uncooked rice, then pour in chicken broth and add the diced tomatoes with green chiles. Mix well, scraping any flavorful bits off the bottom.
• Simmer: Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes (or until the rice is tender).
• Add beans + corn: Stir in black beans and corn. Cover again and cook for 3–5 minutes until warmed through.
• Cheese melt moment: Sprinkle cheddar cheese over the top, cover for 2 minutes until melty.
• Finish + serve: Squeeze lime over the skillet and top with cilantro if using. Serve warm with your favorite toppings.

Notes

• Use mild diced tomatoes with green chiles for kid-friendly heat.
• If the skillet looks dry during cooking, add a splash more broth and keep the heat low.
• Let it rest for 2–3 minutes after cooking so the rice finishes absorbing liquid before serving.

Keyword One Pot Chicken Taco Skillet