Cheesy Chicken Taco Skillet is made with familiar Mexican and Southwestern ingredients such as chicken, rice, black beans, corn, salsa, vegetables, and plenty of cheese. It is a hearty, filling, and incredibly flavorful dish. The whole family will love this easy one pan meal!
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This Cheesy Chicken Taco Skillet is basically a copycat of my own recipe for Cheesy Taco Skillet that’s made with ground meat and a few other minor differences.
My kids have both been asking for all things chicken lately, including chicken tacos and chicken nachos. The little one thinks it’s crazy that we can actually eat chips for dinner, so I made an almost-nachos recipe into a skillet with rice. However, you can still serve it with chips for dipping!
Why This Recipe Works
This is a one-pan meal that is made with familiar Mexican flavors that you know and love.
Taking just 30 minutes or so to prepare, it’s an easy, family-friendly recipe to make, especially on busy weekdays. Kids love this dish!
You can prepare it ahead of time, if needed. Simply prep the whole skillet, allow it to cool, then cover and refrigerate. When you’re ready to eat, simply heat it in the oven on 350°F until hot and bubbly.
Step-By-Step Instructions
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion (finely diced)
- 1 red bell pepper (finely diced): you can use any color bell pepper you like, or a combination of green and red, orange, and/or yellow.
- 6 cloves garlic (minced)
- 1 1/2 pounds boneless, skinless chicken (cut into bite size cubes)
- 2 tablespoons Taco Seasoning (you can use a store-bought packet, if preferred)
- 1 15 ounce jar salsa: we like Herdez Roasted Salsa Roja. Use your favorite, as this will be a main flavor component of your dish.
- 1 15 ounce can black beans (drained)
- 1 cup frozen corn
- 2 cups cooked rice
- 8 ounces cheddar cheese (shredded)
- fresh cilantro (optional garnish)
Chef’s Tip: for a low carb taco skillet, replace the rice with cauliflower rice and omit the black beans and/or corn to suite your own dietary needs. If following a keto diet, eliminate both the black beans and corn and replace the rice with cauliflower rice.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If you are not using leftover or pre-cooked rice, you will want to start cooking the rice first.
Finely dice the onion and red bell pepper, mince the garlic, and shred the cheese. Open the black beans and drain the excess liquid out.
Chef’s Tip: shred the cheese from a block for the best melting and texture. Pre-shredded cheeses have starch added to them which doesn’t melt as nicely and can leave a grainy texture.
Create!
Heat olive oil in a large, deep skillet on medium heat.
Add the onion and red pepper and cook until soft and translucent, about 3-4 minutes, stirring often.
Stir in the garlic and cook an additional 30-60 seconds.
Add the chicken and taco seasoning. Cook, until no longer pink in the center, about 5-7 minutes.
Stir in the salsa, black beans, and corn. Cook another minute or two to heat through.
Add the rice to the skillet and stir until well combined.
Top with cheese.
Cover to let the cheese melt, or place the pan in an oven preheated to 350°F to melt and brown to your liking. Be sure you are using an oven-proof skillet if using the oven.
Present!
Top with minced fresh cilantro and serve with tortilla chips, if desired.
Serving Suggestions
You can eat this meal right from the pan as it is, but there are many different ways you can serve it:
- With sour cream, cilantro lime sauce, or extra salsa.
- Topped with lettuce, slices of jalapeño peppers, avocado, and/or pico de gallo.
- Use it as a topping for Bell Pepper Nachos or traditional nachos.
- Use it as the filling for stuffed peppers or zucchini boats.
- In burritos, taco shells, or tortilla bowls.
- As lettuce wraps.
- With chips for scooping.
Tips and Techniques
- Shred the cheese from a block. Pre-shredded bags of cheese contain starches which can make them grainy when melted.
- For a low carb, keto friendly version, replace the rice with cauliflower rice and omit the corn and/or black beans depending on your dietary needs. You can add more diced peppers, if you’d like.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
FAQ’s
Can You Freeze A Taco Skillet?
Yes, you can freeze a taco skillet. Place in an oven-proof baking dish and cover tightly with aluminum foil. Store in the freezer for up to 3 months. Allow the casserole to thaw in the refrigerator before reheating in the oven. Be sure to reheat food to an internal temperature of 165°F.
More Mexican Inspired Recipes
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Cheesy Chicken Taco Skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion (finely diced)
- 1 red bell pepper (finely diced)
- 6 cloves garlic (minced)
- 1 1/2 pounds boneless, skinless chicken (cut into bite size cubes)
- 2 tablespoons Taco Seasoning (you can use a store-bought packet, if preferred)
- 1 15 ounce jar salsa
- 1 15 ounce can black beans (drained)
- 1 cup frozen corn
- 2 cups cooked rice
- 8 ounces cheddar cheese (shredded)
- fresh cilantro (optional garnish)
Instructions
- Heat olive oil in a large, deep skillet on medium heat.1 tablespoon extra virgin olive oil
- Add the onion and red pepper and cook until soft and translucent, about 3-4 minutes, stirring often.1 onion, 1 red bell pepper
- Stir in the garlic and cook an additional 30-60 seconds.6 cloves garlic
- Add the chicken and taco seasoning. Cook, until no longer pink in the center, about 5-7 minutes.1 1/2 pounds boneless, skinless chicken, 2 tablespoons Taco Seasoning
- Stir in the salsa, black beans, and corn. Cook another minute or two to heat through.1 15 ounce jar salsa, 1 15 ounce can black beans, 1 cup frozen corn
- Add the rice to the skillet and stir until well combined.2 cups cooked rice
- Top with cheddar cheese.8 ounces cheddar cheese
- Cover to let the cheese melt, or place the pan in an oven preheated to 350°F to melt and brown to your liking. Be sure you are using an oven-proof skillet if using the oven.
- Top with minced fresh cilantro and serve with tortilla chips, if desired.fresh cilantro
Notes
Tips and Techniques
- Shred the cheese from a block. Pre-shredded bags of cheese contain starches which can make them grainy when melted.
- For a low carb, keto friendly version, replace the rice with cauliflower rice and omit the corn and/or black beans depending on your dietary needs. You can add more diced peppers, if you'd like.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
Betty-Lou says
This delicious. My grandson and I really enjoyed this recipe. My granddaughter who loves spicy Mexican food got some left over and loved it. Will be making it again. So easy and quick.
Loreto and Nicoletta says
This dish is so lovely, simple, cost effective, and scrumptious. A great way to feed your family on a weeknight!
Well done, love the cheese topping and the spice. Craving some of this now! 😋 ❤️
Veronika says
This was so good and easy! We ate it as is with sour cream on top but I’m thinking next time I might serve it with lettuce as healthy wraps or with chips to dip. Thanks for the recipe!
Carrie Robinson says
What a great dinner idea! I just know that my family would love this. 🙂 adding this to my weekly dinner plan soon.
Leslie says
Yes, my kids love chips for dinner as well! Especially when they get to dip it in something as delicious as this!
Alexandra says
This is delicious comfort food for the whole family to enjoy. We used a homemade Taco Seasoning, and followed the recipe exactly. So good!
Jamie says
I made this recipe and everyone in our house loves it.
Aside from its delicious taste, it is also easy to make.
Amy Liu Dong says
I love everything about this recipe. It is so easy to make and so delicious!
My kids loves it!
Gloria says
Sounds like a plan for dinner tonight. We love tacos. Now we can enjoy them in skillet version.
Yu says
What a perfect combination with everything and plenty of cheese! I tried it yesterday, and it is absolutely delicious! Thank you for sharing.