Mexican Chicken Skillet Dinner
Transform your weeknight dinners with this one-pan Mexican Chicken Skillet Dinner—a flavorful, easy-to-make recipe that's perfect for busy days. Juicy, spice-rubbed chicken breasts are seared to golden perfection, then nestled into a vibrant combination of tender rice, black beans, and sweet corn, all simmered in a zesty tomato and chicken broth base. Topped with a generous layer of melted Mexican cheese blend and garnished with fresh cilantro and lime, this dish is bursting with bold Mexican-inspired flavors. With just 15 minutes of prep and one skillet to clean, it's a convenient, comforting meal the whole family will love. Ideal for quick dinners, this recipe is packed with protein, wholesome ingredients, and restaurant-quality taste—all from the comfort of your kitchen.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes
- 1.5 cups chicken broth
- 1 cup uncooked long-grain white rice
- 15 ounces black beans, rinsed and drained
- 1 cup frozen corn
- 1.5 cups shredded Mexican cheese blend
- 0.25 cup fresh cilantro, chopped
- 1 large lime
Instructions
Season the chicken breasts with salt, pepper, chili powder, cumin, and paprika on both sides.
Heat the olive oil in a large, deep skillet over medium-high heat.
Sear the chicken for 4-5 minutes per side until golden brown (it doesn't need to cook through at this stage). Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until soft, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes and chicken broth. Stir in the uncooked rice, black beans, and frozen corn. Mix well to combine.
Return the chicken breasts to the skillet, nestling them into the rice mixture.
Lower the heat to a simmer, cover the skillet with a lid, and cook for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the rice is tender.
Sprinkle the shredded Mexican cheese blend over the top. Cover again and cook for an additional 2-3 minutes until the cheese is melted.
Garnish with chopped fresh cilantro and a squeeze of fresh lime juice before serving.
Serve warm and enjoy.
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 6564 mg | 285% | |
| Total Carbohydrate | 317.5 g | 115% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 26.0 g | ||
| Protein | 361.4 g | 723% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3137 mg | 241% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5157 mg | 110% | |
*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.
