Skinny Mexican Chicken Skillet — 🍅🌽💃 EASY, ready in 20 minutes, and is a skinny recipe that keeps you full and satisfied! A great Mexican-inspired meal that’s naturally gluten-free and is a flavor FIESTA in your mouth!
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Easy Mexican Chicken Skillet
This easy skillet chicken dish is ready in 20 minutes, full of Mexican-inspired flavors and ingredients, and as a bonus, it’s also a skinny recipe. With Cinco de Mayo around the corner and then Memorial Day, before you know it shorts and bikini weather will be here.
Recipes like this one are great, because even though it’s a healthy Mexican recipe, you’ll be full, satisfied, and won’t miss a thing.
The Mexican chicken is tender and juicy and between the onions, peppers, chiles, black beans, and corn, there is so much texture in every bite. There are so many layers of Mexican-inspired flavors from the cumin, garlic, green chiles, green onions, and cilantro. It’s like a flavor town fiesta going on.
This recipe also freezes well so you can use it as a freezer-friendly/meal prep idea. Quick and easy, it’s guaranteed to become an immediate family favorite!
What’s in This Mexican Chicken Skillet?
To make this easy Mexican dish, you’ll need:
- Olive oil – Avocado oil will also work
- Chicken breasts – You can also substitute chicken thighs or ground chicken if preferred. Or, use shredded rotisserie chicken
- Red bell pepper – Freel free to substitute yellow, orange, or red bell pepper if preferred
- Yellow onion – I prefer the sweeter flavor of yellow onion, but white onion also works well
- Diced green chiles
- Garlic
- Cumin
- Salt and pepper
- Cayenne pepper
- Black beans
- Frozen corn
- Green onions
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make This Mexican Chicken Skillet
With simple, easy-to-follow steps, this recipe is ready to eat in less than 30 minutes! Here’s an overview of the process:
- Sauté the chicken, red pepper, and onion in a large cast iron skillet over medium-high heat until the chicken is cooked through and the vegetables have softened. Stir and flip frequently!
- Add the green chiles, garlic, cumin, salt, pepper, and optional cayenne.
- Stir to combine, and cook until the garlic is fragrant.
- Add the black beans and corn, and simmer until warmed through.
- Sprinkle the top with green onions and cilantro, and enjoy warm!
What to Serve with One Pan Mexican Chicken
Storage
Refrigerator: Transfer leftovers to an airtight container, and store them in the fridge for up to 5 days.
Freezer: This chicken skillet freezes well for up to 3 months. Thaw it in the fridge overnight to serve.
Reheat: Warm individual portions in the microwave. Or, heat a large amount in a skillet over medium heat on the stovetop.
Recipe FAQs
Although the recipe as written does not have rice (or any kind of grain) and is naturally gluten-free, feel free to add cooked rice such as Jasmine rice or brown rice. You can’t go wrong with any combo of rice and beans in my book. Or, keep the dish on the skinnier side by using cauliflower rice.
If you’re not as concerned about the skinny factor, add some cheese at the end, and let it melt over the top. Or, you can add your favorite salsa, pico de Gallo, sour cream, diced tomatoes, or avocado chunks.
Feel free to include any additional spices you enjoy such as chili powder, paprika, onion powder, garlic powder, or even taco seasoning. Or, add a splash of hot sauce for a touch of heat!
No, this Mexican chicken skillet works well with pretty much any protein you have on hand. For instance, ground turkey or ground beef make great substitutes for cooked chicken.
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Skinny Mexican Chicken Skillet
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 1 large/extra-large red bell pepper, diced small
- 1 medium sweet Vidalia or yellow onion, diced small
- 1 (4-ounce) can diced green chiles, I used fire-roasted
- 3 to 5 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- pinch cayenne pepper, optional and to taste
- 1 (15-ounce) can black beans, drained and rinsed (I used no-salt added)
- 1 to 1.5 cups corn, I used frozen; you can add it directly to the skillet from the freezer
- 2 tablespoons green onions
- fresh cilantro, for garnishing
Instructions
- To a large skillet, add the oil, chicken, red pepper, onion, and sauté over medium-high heat for about 7 to 8 minutes, or until chicken is cooked through and vegetables have softened. Stir and flip frequently to ensure even cooking.
- Add the green chiles, garlic, cumin, salt, pepper, optional cayenne, stir to combine, and cook for about 1 minute or until the garlic is fragrant.
- Add the black beans, corn, stir, and cook for about 1 minute, or until warmed through.
- Evenly sprinkle the green onions, cilantro, and serve immediately.
Notes
- Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a tasty recipes! So easy and pretty quick! Thanks! Nice job!
Thanks so much!
Made this with some leftover smoked chicken that I had. It was really good–a one pot meal. I put the onions and tomatoes on each individual serving. I did serve it with a fresh tossed salad.
I am glad that it turned out really good for you!
This tasted so good. Quick question, would you recommend having it on its own or as a side? (I served it with rice)
I would consider this a main dish and if you want to serve rice on the side, that sounds great.
This looks fresh , delicious and healthy! I always love a good skillet meal!
It’s all of that, and fast too!