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Cooked chicken skillet, with cheese, pepper, avocado and cilantro on it.
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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.
Course dinner
Cuisine American
Keyword chicken dinner, gluten free dinner,
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 5
Calories 462kcal
Author Shelby Stover

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.

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

Calories: 462kcal | Carbohydrates: 18g | Protein: 40g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 757mg | Potassium: 778mg | Fiber: 4g | Sugar: 6g | Vitamin A: 497IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg