Low Carb Chicken Taco Skillet – A Fast, Flavor-Packed Weeknight Dinner

This Low Carb Chicken Taco Skillet is the kind of weeknight meal that checks all the boxes: fast, flavorful, and satisfying without weighing you down. It’s everything you love about tacos—spiced chicken, peppers, melty cheese, and fresh toppings—served in a skillet with no tortillas needed. You can scoop it into bowls, pile it over greens, or spoon it into crisp lettuce cups.

It’s easy to customize and family-friendly, with a short ingredient list and minimal cleanup. If you’re craving bold, taco-shop flavors without the carbs, this is your go-to.

Low Carb Chicken Taco Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into small bite-size pieces
• 2 tablespoons avocado oil or olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 (10-ounce) can diced tomatoes with green chiles (drained), or 1 large tomato, diced
• 1/3 cup chicken broth (low sodium)
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1/2 cup shredded Mexican blend or cheddar cheese (optional)
• Fresh cilantro, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/8–1/4 teaspoon cayenne pepper (optional, for heat)

Instructions

 

• Prep the chicken: Pat the chicken dry and cut it into small pieces, about 3/4-inch. Toss with half the taco seasoning to coat. This helps the spices bloom and stick to the meat.
• Heat the skillet: Set a large skillet over medium-high heat and add 1 tablespoon of oil. When it shimmers, add the chicken in a single layer. Cook without moving for 2–3 minutes to sear, then stir and cook another 3–4 minutes until nearly cooked through. Transfer to a plate.
• Cook the veggies: Add the remaining 1 tablespoon oil to the skillet. Add the onion and bell peppers with a pinch of salt. Sauté 4–5 minutes until softened and lightly browned.
• Add aromatics: Stir in the garlic and the remaining taco seasoning. Cook 30 seconds until fragrant, being careful not to burn the spices.
• Deglaze and simmer: Add the drained diced tomatoes and chicken broth. Scrape up any browned bits from the pan—those add flavor. Return the chicken to the skillet and bring to a gentle simmer for 3–4 minutes, until the chicken is cooked through and the sauce slightly thickens.
• Finish with lime: Stir in the lime juice. Taste and adjust salt, pepper, or heat as needed. If you want it saucier, add a splash more broth.
• Add cheese (optional): Sprinkle the cheese over the top, cover the skillet for 1–2 minutes, and let it melt.
• Serve your way: Top with cilantro and any extras you like—avocado, sour cream, or jalapeños. Serve in lettuce cups, over a bed of greens, or with cauliflower rice.

Why This Recipe Works

• One-pan simplicity: Everything cooks in one skillet, which means fewer dishes and more time to enjoy dinner.
• Balanced flavors: Smoky spices, fresh lime, and a little cheese create that classic taco taste without relying on tortillas.
• Flexible protein: Chicken cooks quickly and stays tender, but the method also works with ground chicken or turkey.
• Low carb without feeling skimpy: Veggies and toppings add texture and satisfaction, so you won’t miss the shell.
• Meal-prep friendly: It reheats well and can be portioned for lunches or quick dinners.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into small bite-size pieces
• 2 tablespoons avocado oil or olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 (10-ounce) can diced tomatoes with green chiles (drained), or 1 large tomato, diced
• 1/3 cup chicken broth (low sodium)
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1/2 cup shredded Mexican blend or cheddar cheese (optional)
• Fresh cilantro, chopped

Taco seasoning (homemade or store-bought):

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/8–1/4 teaspoon cayenne pepper (optional, for heat)

Low-carb serving ideas: butter lettuce leaves, shredded romaine, cauliflower rice, sliced avocado, sour cream or Greek yogurt, pickled jalapeños.

How to Make It

1. Prep the chicken: Pat the chicken dry and cut it into small pieces, about 3/4-inch. Toss with half the taco seasoning to coat.

   This helps the spices bloom and stick to the meat.

2. Heat the skillet: Set a large skillet over medium-high heat and add 1 tablespoon of oil. When it shimmers, add the chicken in a single layer. Cook without moving for 2–3 minutes to sear, then stir and cook another 3–4 minutes until nearly cooked through.

   Transfer to a plate.

3. Cook the veggies: Add the remaining 1 tablespoon oil to the skillet. Add the onion and bell peppers with a pinch of salt. Sauté 4–5 minutes until softened and lightly browned.
4. Add aromatics: Stir in the garlic and the remaining taco seasoning.

   Cook 30 seconds until fragrant, being careful not to burn the spices.

5. Deglaze and simmer: Add the drained diced tomatoes and chicken broth. Scrape up any browned bits from the pan—those add flavor. Return the chicken to the skillet and bring to a gentle simmer for 3–4 minutes, until the chicken is cooked through and the sauce slightly thickens.
6. Finish with lime: Stir in the lime juice.

   Taste and adjust salt, pepper, or heat as needed. If you want it saucier, add a splash more broth.

7. Add cheese (optional): Sprinkle the cheese over the top, cover the skillet for 1–2 minutes, and let it melt.
8. Serve your way: Top with cilantro and any extras you like—avocado, sour cream, or jalapeños. Serve in lettuce cups, over a bed of greens, or with cauliflower rice.

Keeping It Fresh

• Storage: Let the skillet cool, then store in airtight containers in the fridge for 3–4 days.

  Keep fresh toppings separate until serving.

• Reheating: Warm gently in a skillet over medium heat or in the microwave in 45-second intervals, stirring between bursts. Add a splash of broth if it looks dry.
• Freezing: Freeze the cooked chicken-and-veggie mixture (without cheese and fresh toppings) for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead tips: Pre-slice peppers and onions, portion the spice blend, and cube the chicken up to 24 hours ahead.

  This cuts your active cooking time in half.

Benefits of This Recipe

• Low carb and high protein: Great for low-carb or keto-friendly eating while keeping you satisfied.
• Fast and flexible: Ready in about 30 minutes, with easy swaps for protein and veggies.
• Budget-conscious: Uses pantry spices, affordable chicken, and common produce.
• Family-friendly: Serve a customizable toppings bar so everyone builds their own plate.
• Meal-prep ready: Scales up easily and reheats well for lunches.

What Not to Do

• Don’t overcrowd the pan: If your skillet is small, cook the chicken in two batches to keep a good sear. Crowding leads to steaming and bland results.
• Don’t skip draining the tomatoes: Too much liquid will make the skillet watery instead of saucy.
• Don’t overcook the chicken: Small pieces cook fast. Pull them as soon as they’re done to keep them juicy.
• Don’t forget acid and salt: A squeeze of lime and a pinch of salt at the end brighten the whole dish.
• Don’t add fresh toppings too early: Avocado, cilantro, and sour cream go on right before serving, not during cooking.

Recipe Variations

• Ground chicken or turkey: Swap in 1.5 pounds ground meat.

  Brown it first with the spices, then proceed with the recipe.

• Extra-low carb: Skip the tomatoes and use 1/2 cup broth plus a tablespoon of tomato paste for a thicker, lower-carb sauce.
• Spicy chipotle: Add 1–2 teaspoons chopped chipotle in adobo to the simmer step for smoky heat.
• Fajita-style: Add sliced mushrooms or zucchini with the peppers for more volume and texture.
• Creamy twist: Stir in 2–3 tablespoons cream cheese at the end for a rich, velvety sauce.
• Dairy-free: Omit cheese and finish with diced avocado and extra cilantro.
• Sheet-pan alternative: Toss chicken, peppers, onions, oil, and spices on a sheet pan. Roast at 425°F (220°C) for 18–22 minutes, stirring once. Finish with lime and toppings.

FAQ

Is this recipe keto-friendly?

Yes.

It’s naturally low in carbs, especially if you serve it with lettuce cups or cauliflower rice and stick to low-carb toppings.

Can I use rotisserie chicken?

You can. Shred about 4 cups of rotisserie chicken and add it after the peppers and onions soften. Toss with the spices, tomatoes, and broth, then simmer briefly to meld flavors.

What can I use instead of bell peppers?

Zucchini, poblano peppers, or sliced mushrooms work well.

Keep the total veggie volume similar so the skillet doesn’t get watery.

How do I keep the chicken tender?

Cut it evenly, sear it hot, and avoid overcooking. Pull it as soon as it’s done, then simmer briefly to coat it with sauce.

Can I make it ahead?

Yes. Cook the main skillet mixture and store toppings separately.

Reheat and add fresh lime, cilantro, and any cold toppings right before serving.

What toppings are low-carb?

Avocado, sour cream, shredded cheese, cilantro, sliced radishes, green onions, and pickled jalapeños. Skip sweet salsas or use them lightly.

How spicy is it?

Mild to medium, depending on your cayenne and diced tomatoes with chiles. Adjust heat by adding or reducing cayenne and jalapeños.

Can I double the recipe?

Absolutely.

Use a large skillet or cook the chicken in batches so it browns properly. Adjust seasoning and lime to taste at the end.

Final Thoughts

This Low Carb Chicken Taco Skillet brings big taco flavor with simple ingredients and minimal effort. It’s dependable on busy nights, easy to scale, and endlessly customizable with your favorite toppings.

Whether you serve it over greens, in lettuce wraps, or with cauliflower rice, it delivers a satisfying, fresh-tasting meal that fits your goals. Keep this one in your weekly rotation—you’ll use it often and never get bored.