5.0 from 162 votes
Easy Chicken Skillet Dinner
Taco night just got better with this simple and delicious recipe! This chicken taco skillet results in juicy pieces of chicken smothered in a homemade seasoned BBQ sauce and topped with crispy pieces of bacon and melted cheese.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 5
Calories: 462 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 pounds Boneless skinless chicken thighs cut into bite sized pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Cayenne Pepper to taste
- salt and pepper to taste
- ½ onion chopped
- 1 cup cherry tomatoes halved
- 2 teaspoon minced garlic
- ¼ cup chicken broth
- 4 tablespoons BBQ sauce
- ¼ cup bacon pieces
- 1 cup dairy-free cheese shredded
- 1 avocado diced
Instructions
- Heat the oil in a large skillet over medium high heat.
- Season the chicken with the chili powder, onion powder, garlic powder, paprika, cayenne and salt and pepper to taste.
- Add the chicken to the heated skillet, and saute until cooked through completely. Remove and set aside.
- Reduce the heat to medium, and stir in the onions. Saute until the onions have softened.
- Mix in the garlic and cherry tomatoes. Saute until the tomatoes begin to soften.
- In a bowl, whisk together the broth and BBQ sauce.
- Pour the sauce mixture into the skillet, and return the chicken to the skillet. Toss to coat in the sauce.
- Turn the heat off, and sprinkle on the bacon and cheese. Allow the cheese to melt.
- Add in the avocado just before serving.
Cup of Yum
Notes
- You can easily use chicken breasts for the gluten-free skillet dinner. Make sure to chop them small so that they cook evenly. They may not give off as much juice as thighs will.
- If you need to use leftover chicken, no problem! Add leftover shredded chicken from a Dutch oven chicken in with the tomatoes and garlic. Also, add the seasoning at the same time.
- Serve the chicken taco skillet with avocados, cheese, salsa, and sour cream on the side, and have everyone build their own taco. I like these corn-hard shell tacos or gluten-free wraps.
- Store leftovers once cooled in the fridge for up to 3 days.
Nutrition Information
Calories
462kcal
(23%)
Carbohydrates
18g
(6%)
Protein
40g
(80%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.03g
Cholesterol
181mg
(60%)
Sodium
757mg
(32%)
Potassium
778mg
(22%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
497IU
(10%)
Vitamin C
12mg
(13%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 462
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 40g | 80% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 181mg | 60% |
| Sodium | 757mg | 32% |
| Potassium | 778mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.