Mexican Skillet Chicken Delicioso
Dive into the vibrant flavors of *Mexican Skillet Chicken Delicioso*, a one-pan wonder that transforms simple ingredients into a feast bursting with color and spice. This quick and easy recipe features tender, golden-seared chicken breasts nestled in a hearty medley of fire-roasted tomatoes, black beans, sweet corn, and perfectly sautéed bell peppers. Infused with bold Mexican spices—chili powder, cumin, and smoked paprika—and topped with melty Monterey Jack cheese, this dish is both comforting and packed with flavor. Garnished with fresh cilantro and served alongside lime wedges, it's an ideal choice for busy weeknights or gatherings. Pair it with tortillas, rice, or enjoy it solo for a wholesome meal ready in just 45 minutes. Perfect for fans of skillet chicken recipes and Mexican cuisine classics!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 3 minced garlic cloves
- 1 14.5-ounce can canned fire-roasted diced tomatoes
- 1 15-ounce can, drained and rinsed black beans
- 1 cup frozen corn kernels
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
1. Begin by patting the chicken breasts dry with paper towels. Sprinkle both sides with 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and fully cooked through (internal temperature 165°F). Remove chicken from the skillet and set aside.
3. Reduce the heat to medium and add the diced onion and bell peppers to the same skillet. Sauté for 4-5 minutes until softened.
4. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
5. Add the canned fire-roasted tomatoes (along with their juice), black beans, frozen corn, and the remaining 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of salt. Mix well and bring to a simmer.
6. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the mixture over the chicken. Cover the skillet and let it simmer for 10 minutes over medium-low heat, allowing the flavors to meld together.
7. Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover again and cook for 3-4 more minutes, or until the cheese is melted.
8. Remove the skillet from heat. Garnish with fresh cilantro and serve immediately with lime wedges for squeezing over the top.
9. Pair with warm tortillas, rice, or enjoy as-is!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 11.2 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1023 mg | 22% | |
*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.
