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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.