Skillet Spicy Mexican Chicken
Bring bold, zesty flavors to your table with this Skillet Spicy Mexican Chicken recipe, a one-pan wonder that's perfect for a quick and satisfying dinner! Juicy chicken breasts are seasoned with a tantalizing blend of chili powder, cumin, and paprika, then seared to golden perfection before simmering in a vibrant medley of peppers, onions, tomatoes, and jalapeño. Finished with a drizzle of fresh lime juice and sprinkled with cilantro, this dish is bursting with smoky, tangy, and spicy goodness in every bite. Ideal for busy weeknights, this 40-minute recipe offers a healthy, flavorful meal that can be served as-is or paired with fluffy rice, warm tortillas, or creamy avocado slices for a true fiesta of flavors.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 14-ounce can diced tomatoes (with juice)
- 1 medium jalapeño, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 medium avocado, sliced (optional, for serving)
- 4 pieces lime wedges (optional, for serving)
Instructions
Place the chicken breasts on a clean surface and pound them to an even thickness using a meat mallet. This ensures even cooking.
In a small bowl, combine chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well.
Rub the chicken breasts with 1 tablespoon of olive oil and half the spice mixture. Ensure they are evenly coated.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook for 3-4 minutes until softened.
Stir in the minced garlic and diced jalapeño. Cook for 1 minute, or until fragrant.
Add the canned diced tomatoes (with their juice) and the remaining spice mixture. Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Spoon some of the sauce over the chicken.
Reduce heat to low, cover, and let simmer for 5-7 minutes.
Remove from heat and drizzle the lime juice over the chicken and vegetables.
Garnish with chopped cilantro and serve immediately with optional avocado slices and lime wedges on the side.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 34.2 g | ||
| Protein | 229.7 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4576 mg | 97% | |
*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.
