Description
A hearty and comforting one-pan meal, this Cheesy Chicken Taco Skillet features juicy chicken breast, sautéed vegetables, black beans, corn, and rice — all smothered in melty cheddar cheese. It’s the perfect 30-minute dinner for busy nights.
Ingredients
1 tablespoon olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
6 cloves garlic, minced
1½ pounds boneless, skinless chicken breast, cut into bite-size pieces
2 tablespoons taco seasoning
1½ cups chunky salsa
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
2 cups cooked white or brown rice
2 cups shredded cheddar cheese
Fresh cilantro, finely chopped (optional)
Instructions
1. Heat the olive oil in a large, deep skillet over medium heat.
2. Add the diced onion and red bell pepper. Cook for 3 to 4 minutes, stirring often, until softened and fragrant.
3. Stir in the garlic and cook for about 30 seconds, just until aromatic.
4. Add the chicken pieces and taco seasoning. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
5. Stir in the salsa, black beans, and frozen corn. Cook for 1 to 2 minutes until everything is heated through.
6. Add the cooked rice and gently stir until evenly combined throughout the skillet.
7. Sprinkle the shredded cheddar cheese evenly over the top.
8. Cover the skillet and cook for 2 to 3 minutes, or until the cheese is melted. You may also place the skillet under a 350°F oven briefly if it is oven-safe.
9. Garnish with fresh cilantro if desired and serve warm.
Notes
For a creamier texture, stir in ¼ cup sour cream or a splash of heavy cream before adding the cheese. This recipe is gluten-free as written, but double-check your taco seasoning and salsa to be sure.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Dinners
- Method: Skillet
- Cuisine: Mexican-inspired