One-Pot Chicken Skillet Taco Bowls

One-Pot Chicken Skillet Taco Bowls

One-pot dinners mean clean up is always a cinch! This zesty orzo packs the flavors of chicken tacos with half the mess. This meal is great for easy weeknight dinners or to-go lunches for the week.


  • 2 Tablespoons olive oil
  • 6 boneless, skinless chicken thighs
  • ¼ cup taco seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup peppers, diced
  • ½ cup onions, diced
  • 2 cups dried orzo
  • 2 14 oz. cans black beans
  • 1 cup tomato juice
  • 4 cups vegetable or chicken stock
  • Avocado, sour cream, cilantro, cheese, and tortilla chips, for garnish


Heat olive oil in a large skillet.

Dredge chicken thighs in taco seasoning mixed with smoked paprika. Fry thighs in skillet for 3 minutes on each side until browned. Remove from pan and place on a plate.

Add peppers and onions to the pan and cook for two minutes. Add orzo and cook for one minute more. Add black beans, tomato juice, and stock. Nestle chicken breasts back in the pan and bring mixture to a boil.

Once boiling, turn the heat to medium-high. Cover the pan and cook for 15-20 minutes, or until most of the liquid evaporates and the chicken is cooked through. Remove lid for the final 3 minutes to help the liquid evaporate.

If liquid remains, let sit for 5 minutes away from the heat and any leftover liquid should get soaked up into the dish.

Serve with avocado, sour cream, cilantro, and tortilla chips for garnish.