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Cilantro-Lime Chicken Skillet Recipe

Cilantro-Lime Chicken Skillet
Source: Betty Crocker



  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1/4 teaspoon ground red pepper (cayenne)
  • 4 boneless skinless chicken breasts (about 7 oz each)
  • 1 tablespoon vegetable oil
  • 2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons lime juice
  • 1 tablespoon finely chopped garlic
  • 1 cup uncooked regular long-grain white rice
  • 1 cup black beans (from 15-oz can), drained, rinsed
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1 medium avocado, pitted, peeled and cut into 1-inch pieces
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon finely chopped garlic
  • 1/8 teaspoon salt
  • Chopped fresh cilantro leaves and lime wedges
6 servings


  • In large resealable food-storage plastic bag, mix taco seasoning mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
  • To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
  • Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
  • Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
  • Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.



A recipe from Betty Crocker

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