Tex Mex Skillet Chicken
Savor the bold and vibrant flavors of Tex Mex Skillet Chicken, a one-pan masterpiece that’s both hearty and hassle-free! This recipe features tender, spice-rubbed chicken breasts cooked to perfection and nestled into a medley of sautéed bell peppers, onions, black beans, sweet corn, and zesty diced tomatoes with green chiles. Topped with a generous layer of melted cheddar cheese and finished with fresh cilantro and a squeeze of lime, it’s a flavor explosion that’s ready in just 40 minutes. Perfect for busy weeknights or casual gatherings, this skillet dish pairs beautifully with rice, tortillas, or a crisp salad for a complete Tex-Mex-inspired meal. Packed with protein, vibrant textures, and smoky spices, this easy dinner option is a crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium yellow onion, diced
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 can (14 oz) diced tomatoes with green chiles
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 whole lime wedges
Instructions
Season the chicken breasts with ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Ensure all sides are evenly coated.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Place the seasoned chicken breasts into the skillet and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the diced red bell pepper, green bell pepper, and yellow onion to the skillet. Cook for 5-6 minutes, stirring occasionally until the vegetables are softened.
Stir in the black beans, corn, and diced tomatoes with green chiles (including the liquid). Mix well to combine and let the mixture simmer for 3-4 minutes.
Return the cooked chicken breasts to the skillet, nestling them into the vegetable mixture.
Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and let it cook for 3-4 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 35.6 g | ||
| Protein | 273.4 g | 547% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1129 mg | 87% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4282 mg | 91% | |
*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.
