5-Ingredient Chicken Taco Skillet — 20 Minutes, One Pan
5 ingredient chicken taco skillet ready in 20 minutes. Juicy seasoned chicken, melted cheese, crispy edges. 28g protein per serving, one pan cleanup.
Apr 29, 2026
Ingredients
Step-by-Step Method
Dry and Season the Chicken
Pat the chicken chunks completely dry with paper towels. Wet chicken will not brown. Toss the chicken with the taco seasoning in a bowl until every piece is coated. Let it sit while you heat the pan — the seasoning will stick better to room-temperature chicken than cold chicken straight from the fridge.
Sear the Chicken Without Stirring
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer. Do not stir for 2 full minutes. You want a golden-brown crust on the bottom. Flip the pieces and cook another 2 minutes on the second side. The chicken will not be fully cooked yet — that is fine.
Add Tomatoes and Simmer
Pour in the canned tomatoes with all their juice. Scrape the bottom of the pan with a wooden spoon to release the browned bits. Bring to a simmer, then reduce heat to medium. Let it cook for 5 minutes, stirring occasionally. The liquid will reduce by about half and the chicken will cook through.
Stir in the Bell Pepper
Add the diced bell pepper and stir to combine. Cook for 3 minutes. The pepper should soften slightly but still have a snap when you bite it. If the skillet looks dry, add 2 tablespoons of water. Taste the sauce and add salt only if needed — the taco seasoning is already salty.
Melt the Cheese Off Heat
Turn off the burner completely. Sprinkle the shredded cheese evenly over the top of the skillet. Cover with a lid or foil and let it sit for 2 minutes. The residual heat will melt the cheese without scorching the bottom. Do not skip covering it — uncovered cheese will not melt all the way through.
Garnish and Serve
Remove the lid and sprinkle with fresh cilantro. Serve immediately while the cheese is still gooey. The skillet should smell smoky and savory with a slight tang from the tomatoes. Pair with lime wedges, sour cream, or serve over rice or in warm tortillas.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes. Boneless skinless thighs work better here because they stay juicier. Cut them the same size as you would the breast. Thighs take an extra minute or two to cook through, so check that the internal temperature hits 75°C before adding the bell pepper.
Why is my skillet watery?
You added the bell pepper too early or did not let the tomato liquid reduce enough. Bell peppers release water as they cook. If you add them at the start, the skillet turns soupy. Let the tomato mixture simmer uncovered for the full 5 minutes before adding the pepper. If it is still too wet, simmer another 2 minutes with the lid off.
Can I make this ahead?
Cook the chicken and vegetables, but do not add the cheese. Store in the fridge for up to 3 days. When ready to serve, reheat in a skillet with a splash of water, then add the cheese and cover to melt. Adding cheese before storing makes it clumpy and hard to reheat evenly.
How long does this keep?
4 days in the fridge in an airtight container. The flavors get stronger overnight. Freezes for up to 2 months, but the bell peppers will be softer after thawing. Reheat from frozen by adding to a covered skillet over low heat with 3 tablespoons of water.
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