One Skillet Mexican Chicken
Bursting with bold flavors and vibrant colors, this One Skillet Mexican Chicken is a quick and satisfying dinner perfect for busy weeknights. Featuring tender, seasoned chicken breasts nestled in a medley of sautéed onions, bell peppers, black beans, corn, and zesty diced tomatoes with green chiles, this dish is a fiesta of taste with minimal cleanup. Infused with the warmth of chili powder, cumin, and paprika, and topped with melty cheddar cheese, each bite is as comforting as it is flavorful. Ready in just 45 minutes, this one-pan wonder is a wholesome, crowd-pleasing option that pairs beautifully with fresh cilantro and a squeeze of lime. Perfect for those craving a hassle-free yet flavor-packed Mexican-inspired meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves minced garlic
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 14-ounce can diced tomatoes with green chiles (e.g., Ro-Tel)
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.25 cup chopped fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Season the chicken breasts with 1/2 teaspoon of salt and a pinch of pepper, then place them in the skillet. Sear each side for 4-5 minutes until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1 minute, stirring frequently, until fragrant.
Stir in the chili powder, ground cumin, paprika, and the remaining 1/2 teaspoon of salt. Mix well to coat the vegetables in the spices.
Add the black beans, corn, diced tomatoes with green chiles (including their liquid), and chicken broth. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the chicken is cooked through (internal temperature of 165°F).
Sprinkle the shredded cheddar cheese evenly over the chicken and vegetables. Cover again and cook for 2-3 minutes, or until the cheese is melted.
Garnish with chopped fresh cilantro and serve with lime wedges, if desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 9.4 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1169 mg | 25% | |
*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.
