Mexican Chicken Skillet Recipe: A Flavorful One-Pan Meal for Busy Weeknights

Ingredients

• 1/2 pound boneless skinless chicken (thighs or breast): You can use either chicken thighs or breasts depending on your preference. Thighs are more tender and juicy, while breasts are leaner but still delicious.
• 1 1/2 cups sweet potato, diced and parboiled: Sweet potatoes are a great source of vitamins A and C, but you can substitute them with regular potatoes if you prefer.
• 1 cup canned black beans: Black beans add protein and fiber to the dish. You can swap them out with kidney beans or pinto beans if desired.
• 1 tablespoon green jalapeno or green chili peppers, pickled (canned) or fresh: Jalapenos bring a nice kick to the dish. If you like it less spicy, you can use a mild chili or skip them altogether.
• 6 tablespoons mild salsa: Salsa adds a nice depth of flavor. You can use store-bought salsa or homemade salsa, depending on what you have on hand.
• 1/2 cup mozzarella cheese: Cheese makes the dish extra creamy and satisfying. If you want to keep it dairy-free, try using a vegan cheese or leave it out entirely.
• 1-2 tablespoons olive oil, for cooking: Olive oil adds a nice base to the skillet. You can also use avocado oil for a higher heat cooking option.
• 1/3 cup red bell pepper, diced: Red bell peppers are rich in vitamin C and add a sweet crunch to the dish. You can substitute them with any color of bell pepper or use other veggies like zucchini.
• 1/2 teaspoon ground cumin: Cumin is a warm spice that adds depth to the dish.
• 1/4 teaspoon red chili flakes: For an extra touch of heat, use red chili flakes. If you prefer a milder flavor, use less or skip them.
• 1 teaspoon ground oregano: Oregano complements the cumin and adds an earthy flavor.
• Salt and black pepper to taste: Simple but essential for bringing out the flavors.
• 1 teaspoon garlic, minced: Garlic adds a rich, savory flavor to the skillet.
• Lime wedges for serving: Fresh lime juice brightens up the dish and balances the spices.
• Cilantro for serving: Fresh cilantro adds a burst of freshness and an extra layer of flavor.
• 1 cup uncooked quinoa, optional: Quinoa is a great side dish that pairs well with the skillet. It’s high in protein and gluten-free.

Instructions

1. 1

   Brown the Chicken Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the pan is hot, add the seasoned chicken. Let it cook, stirring occasionally, until it’s browned on all sides and nearly cooked through. This should take about 5-7 minutes, depending on the size of your chicken pieces. When the chicken is almost done, set it aside on a plate to rest. <

2. 2

   p id=”instruction-step-2″>2. Cook the Vegetables In the same skillet, add another tablespoon of olive oil (if needed). Add the diced sweet potatoes, bell peppers, jalapenos, and garlic. Stir everything to combine, then cook for about 5-8 minutes, stirring occasionally, until the vegetables are softened and lightly browned. The goal here is to bring out the sweetness of the sweet potatoes and the savory depth of the peppers and garlic.

3. 3

   p id=”instruction-step-3″>3. Add the Salsa and Beans Stir in the salsa and black beans. The salsa will help create a flavorful sauce for the skillet, while the black beans add protein and fiber. Bring everything to a simmer for a couple of minutes, letting the flavors meld together.

4. 4

   p id=”instruction-step-4″>4. Reintroduce the Chicken Add the cooked chicken back into the skillet. Stir everything together and let it cook for another 3-4 minutes, until the chicken is fully cooked through and the ingredients are all well combined. The residual heat will ensure that the chicken absorbs all the flavors from the vegetables and salsa.

5. 5

   p id=”instruction-step-5″>5. Top with Cheese Sprinkle the mozzarella cheese over the top of the skillet. Cover the skillet with a lid and cook for an additional 1-2 minutes, just long enough for the cheese to melt. The melted cheese will add a creamy, comforting element to the dish.

6. 6

   p id=”instruction-step-6″>6. Serve and Garnish Once the cheese is melted, remove the skillet from the heat. Serve the Mexican Chicken Skillet hot, topped with fresh lime wedges and cilantro for a burst of freshness. If you’ve made quinoa, serve it alongside the skillet for a complete meal.