This Chicken Taco Skillet recipe combines chicken, onion, red bell pepper, garlic, and orzo pasta in a delicious taco flavored cheesy sauce, and is then garnished with colorful Roma tomatoes and green onion.
This one pan dish is easy and quick, ready in just 30 minutes.
This is a small batch recipe for two and makes a great lunch, dinner, or impressive date night meal.
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How to make Cheesy Chicken Orzo
Cut the chicken into bite-sized pieces.
Dice the onion and red pepper.
Chop the tomato and green onion and set aside.
Heat a medium cast iron skillet over medium heat. I recommend this 10 inch cast iron skillet.
Spray the skillet with non-stick spray and add the diced chicken. Cook and brown until it's no longer pink, about 5 minutes.
Add the chopped onion and garlic to the skillet and let it cook for about one more minute.
Then add the chopped red bell pepper. Stir everything together and cook for about 3 minutes until the onion is translucent and the red pepper is tender.
Add the dry orzo pasta to the skillet and turn the heat down to medium low.
Stir in the taco sauce and the chicken broth.
Sprinkle in the salt, black pepper, and cumin.
Cook for about 8 - 10 minutes or until all of the liquid is absorbed, stirring often.
Stir in the cheese and remove from heat.
Top with diced tomatoes and green onions. Serve and enjoy.
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Chicken Taco Skillet Recipe
Equipment
Ingredients
- ½ lb boneless chicken
- ⅓ small onion
- 1 teaspoon minced garlic
- ⅓ red bell pepper
- ½ cup dry orzo pasta
- ⅔ cup taco sauce
- ¾ cup chicken broth low sodium
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon cumin
- ⅔ cup shredded Cheddar Jack cheese
- 1 Roma tomato
- 1 green onion
Instructions
- Cut the chicken into bite-sized pieces. Dice the onion and red pepper. Chop the tomato and green onion and set aside.
- Heat a medium cast iron skillet over medium heat.
- Spray the skillet with non-stick spray and add the diced chicken. Cook until it's no longer pink, about 5 minutes.
- Add the chopped onion and garlic to the skillet and let it cook for about one minute.
- Then add the chopped red bell pepper. Stir everything together and cook for about 3 minutes until the onion is translucent and the red pepper is tender.
- Add the dry orzo to the skillet and turn the heat down to medium low.
- Stir in the taco sauce and the chicken broth.
- Sprinkle in the salt, black pepper, and cumin.
- Cook for about 8 - 10 minutes or until all of the liquid is absorbed, stirring often.
- Stir in the cheese and remove from heat.
- Top with diced tomatoes and green onions. Serve and enjoy.
Video
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Anne
Saturday 23rd of November 2024
I LOVE this recipe, but 1300 mg of sodium per serving? Wow!
Zona House
Sunday 24th of November 2024
Hi Anne, the 1/4 teaspoon of salt equals 575mg so you could omit that if you want to. :)