When life gets busy, having a few simple, reliable recipes can make healthy eating much easier. This Quick Skillet Taco Chicken is one of my favorite go-to protein recipes because it requires just a handful of ingredients, comes together in about 20 minutes, and can be used in countless ways throughout the week.
The combination of garlic, onion, chili powder, smoked paprika, and black pepper gives the chicken a delicious taco-inspired flavor without relying on packaged seasoning mixes that often contain added sodium, fillers, or unnecessary ingredients. The result is juicy, flavorful chicken that’s perfect for meal prep or a quick weeknight dinner.
Serve it in tacos, over rice, on top of a salad, in burrito bowls, wrapped in lettuce leaves, or tucked into a quesadilla. Make a double batch and enjoy easy lunches all week long.
Quick Skillet Taco Chicken
Ingredients
- 1 – 1.5 pounds boneless, skinless chicken breasts
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 -2 tablespoons avocado oil
- 1/4 cup chicken broth
Instructions
- Trim excess fat off the chicken breast and pat dry with paper towels and set aside. Trim in half horizontally if the chicken breasts are especially thick.
- In a small bowl, stir together the garlic salt, onion powder, chili powder, black pepper, and smoked paprika. Sprinkle the seasoning blend evenly over both sides of the chicken, pressing gently so it adheres.
- Heat 1 tbsp of avocado oil in a large skillet over medium heat. Add the seasoned chicken and cook for 3 minutes uncovered. Turn the chicken over and continue cooking for an additional 3 minutes. Add more oil if needed to prevent sticking.
- Pour the chicken broth into the skillet and cover with a lid. Cook for about 10 minutes, or until the chicken reaches an internal temperature of 165°F.
- If excess liquid remains in the pan, remove the lid during the last few minutes of cooking to allow it to reduce and evaporate.
- Transfer the chicken to a cutting board and cut into bite-sized pieces. Return the chicken to the skillet and toss to coat with the flavorful seasonings and juices left in the pan before serving.
Serving Ideas
- Taco bowls with rice, black beans, and vegetables
- Salad topped with avocado and salsa
- Lettuce wraps for a lower-carb option
- Tacos or burritos with your favorite toppings
- Quesadillas or wraps for a quick lunch
A simple high-protein recipe like this makes healthy eating more convenient, and convenience is one of the biggest predictors of consistency. Keep this recipe in your meal rotation for an easy way to add satisfying, flavorful protein to your meals all week long.
Quick Chicken Taco Skillet
Equipment
- large skillet
Ingredients
- 1 - 1.5 lbs boneless, skinless chicken breast
- 2 tsp garlic salt
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 - 2 tbsp avocado oil
- 1/4 cup chicken broth
Instructions
- Trim excess fat off the chicken breast, pat dry with paper towels and set aside. If the chicken breasts are thick, cut the chicken in half horizontally to create two thinner pieces of breast.
- In a small bowl, stir together the spices. Sprinkle the seasoning blend evenly over both sides of the chicken, pressing gently so it adheres.
- Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the seasoned chicken and cook for 3 minutes uncovered. Turn the chicken over and continue cooking fora n additional 3 minutes. Add more oil if needed to prevent sticking.
- Pour the chicken broth into the skillet and cover with a lid. Cook for about 10 minutes or until the chicken reaches an internal temperature of 165℉.
- If excess liquid remains in the pan, remove the lid during the last few minutes of cooking to allow it to reduce and evaporate.
- Transfer the chicken to a cutting board and chop into bite-sized pieces. Return the chicken to the skillet and toss to coat with the flavorful seasonings and juices left in the pan.