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One pot chicken taco skillet on a white plate with melted cheese, rice, black beans, and cilantro garnish.

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.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
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