Mexican Chicken Taco Skillet


  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 1 lb. chicken thighs, cut into bite-size pieces
  • 1 taco seasoning packet
  • 1 (14oz) can diced tomatoes
  • 1 (11oz) can Mexicorn – (corn and pepper blend), drained
  • 3/4 cup long grain white rice (I use Jasmine)
  • 2 cups chicken broth
  • 6 oz. shredded colby jack cheese
  • Nacho Cheese flavored Dorito chips

Taco Toppings:

  • sour cream, tomatoes, diced avocado, black olives, cilantro, etc.


  1. Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes.
  2. Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
  3. Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with Nacho Cheese Doritos and additional taco toppings as desired. Enjoy!

Source: I Wash You Dry

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