If easy dinners with big flavor are your thing, these One-Pan Taco Skillet Bowls deserve a spot in your weekly rotation. Made with lean ground chicken, basmati rice, and jarred salsa verde, this recipe delivers all the bold, taco-inspired flavors you love—without the extra dishes or fuss.
Everything cooks together in one deep skillet, then finishes in the oven for perfectly fluffy rice and a saucy, well-seasoned base. Serve it bowl-style with crisp lettuce, red onion, a sprinkle of cheese, and a dollop of sour cream for a customizable, satisfying meal that truly makes it count.
Why You’ll Love These Taco Skillet Bowls
- One pan, minimal cleanup
- High-protein & filling, thanks to ground chicken and rice
- Customizable toppings for everyone at the table
- Perfect for meal prep—reheats beautifully
- Weeknight-friendly with pantry staples
Ingredients
- ½ cup basmati rice
- 1 lb ground chicken
- 1 jar store-bought salsa verde
- ¼ cup chopped red onion (plus more for topping)
- 1 cup shredded lettuce
- 1 can corn, drained
- 1 cup chicken stock (plus more as needed)
- Low-fat shredded cheddar cheese
- Low-fat sour cream
Spices
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp garlic powder
- Salt & black pepper, to taste
Optional Toppings
- Crushed tortilla chips
- Extra salsa verde
- Fresh cilantro or lime juice
Instructions
1. Preheat the Oven
Preheat your oven to 350°F.
2. Brown the Chicken
In a deep oven-safe skillet or pot over medium heat, brown the ground chicken, breaking it up as it cooks. Once fully cooked, season with chili powder, onion powder, cumin, oregano, garlic powder, salt, and pepper. Stir until evenly coated.
3. Add the Corn & Rice
Add the drained corn and chopped red onion, stirring to combine. Add the basmati rice and cook for 1–2 minutes, stirring frequently to lightly toast the rice.
4. Add Liquid & Simmer
Pour in the salsa verde and chicken stock. Stir well and bring the mixture to a boil.
5. Bake
Once boiling, transfer the skillet to the oven uncovered and bake for 15–20 minutes, stirring once halfway through if needed. If the mixture looks dry while cooking, add a splash more chicken stock.
6. Finish & Serve
Remove from the oven once the rice is tender and the liquid is absorbed. Let sit for a few minutes before serving.
Spoon into shallow bowls and top with shredded lettuce, red onion, low-fat cheese, crushed tortilla chips, and a dollop of sour cream.
Make It Count Tips
- Swap proteins: Ground turkey works just as well.
- Make it spicier: Add jalapeños or a pinch of cayenne.
- Stretch it further: Serve with extra veggies or black beans.
- Meal prep win: Store leftovers in airtight containers for up to 4 days.
Make It Count Kitchen 
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