Chicken Ole
Dive into the bold and vibrant flavors of the Southwest with this irresistible Chicken Ole recipe! Perfectly seared chicken breasts are nestled in a hearty skillet of diced tomatoes with green chilies, black beans, and sweet corn, infusing every bite with zesty goodness. Enhanced with taco seasoning and creamy melted cheese, this one-pan wonder strikes the perfect balance between comfort food and fiesta-style flair. A dollop of cream cheese adds richness, while a topping of shredded Mexican blend cheese creates a gooey finish you won’t be able to resist. Ready in under an hour, this easy yet flavor-packed dish is ideal for busy weeknights or casual gatherings. Serve it with warm tortillas, rice, or your favorite side, and don’t forget a sprinkle of fresh cilantro for that final touch!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 14-ounce can canned diced tomatoes with green chilies
- 1 15-ounce can canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons taco seasoning
- 4 ounces cream cheese
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preheat a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides.
In the skillet, heat the oil, then add the chicken breasts. Cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove chicken from skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute.
Stir in the canned diced tomatoes with green chilies, black beans, corn, and taco seasoning. Mix well and let simmer for 5 minutes.
Cut the cooked chicken breasts into thick slices and return them to the skillet, nestling them into the tomato mixture.
Add the cream cheese in small dollops around the skillet and gently stir it into the mixture until melted and combined.
Sprinkle the shredded Mexican blend cheese evenly over the skillet. Cover and allow the cheese to melt for 2-3 minutes.
Remove from heat and garnish with fresh cilantro if desired. Serve hot with rice, tortillas, or your favorite side dish.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 7146 mg | 311% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 31.2 g | ||
| Protein | 280.4 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1224 mg | 94% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
