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High Protein Chicken Taco Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 3 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken breasts, cut into small bite-size pieces
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (or canned, drained)
  • 1 (10-ounce) can diced tomatoes with green chiles (like Rotel), undrained
  • 1/2 cup low-sodium chicken broth (plus more as needed)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 cup reduced-fat shredded Mexican blend or cheddar cheese
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (optional, for garnish)
  • For serving: warm tortillas, cooked rice or quinoa, shredded lettuce, avocado, Greek yogurt or sour cream, salsa

Method
 

  1. Prep the chicken and veggies: Cut the chicken into small, even pieces so it cooks quickly. Slice peppers and dice the onion. Keep spices measured and ready.
  2. Heat the pan: Warm the olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer. Season lightly with salt and pepper.
  3. Sear the chicken: Cook for 4–6 minutes, stirring occasionally, until the edges are browned and the chicken is mostly cooked through. Transfer to a plate and keep warm.
  4. Sauté the aromatics: In the same skillet, add the onion and peppers with a pinch of salt. Cook 4–5 minutes until softened and lightly charred at the edges. Add the garlic and cook 30 seconds until fragrant.
  5. Add spices: Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Stir for 20–30 seconds to bloom the spices.
  6. Build the skillet: Return the chicken to the pan. Add black beans, corn, diced tomatoes with chiles (and their juices), and chicken broth. Stir to combine.
  7. Simmer to thicken: Reduce heat to medium. Let it bubble for 5–7 minutes, stirring occasionally, until slightly thickened and the chicken is fully cooked. If it looks dry, add a splash of broth.
  8. Finish with cheese and lime: Sprinkle cheese over the top. Cover the skillet for 1–2 minutes until melted. Squeeze in the lime juice and stir gently. Taste and adjust salt and heat.
  9. Serve: Spoon into bowls over rice or quinoa, tuck into tortillas, or pile on shredded lettuce for a lighter bowl. Add avocado, cilantro, salsa, and a dollop of Greek yogurt if you like.