If you’re looking to shake up your weeknight dinner routine – and who among us isn’t? – you can’t do much better than a Tex-Mex-influenced meal— especially an easy one like this dish! This one-pot skillet Tex-Mex chicken couldn’t be simpler to throw together, and you can adapt it however you want to include your favorite southwestern ingredients. Check it out, give it a try, and spice up family dinner time!
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Prep Time: 10 minutes
Total Time: 30 minutes
–1-½ pounds boneless, skinless chicken breasts
–1-½ teaspoons ancho chili powder
–1 teaspoon ground cumin
–½ teaspoon garlic powder
–½ teaspoon kosher salt, divided
–½ teaspoon black pepper, divided
–1 tablespoon olive oil
–¾ cup salsa
–1 – 15-ounce can black beans, drained and rinsed
–1 cup corn, fresh or frozen
–1 cup roasted red peppers, diced
–Cilantro, for garnish
–Lime wedges, for garnish
- With the flat side of a meat mallet, pound the thicker parts of the chicken to an even thickness.
- Combine the chili powder, garlic, cumin and ¼ teaspoon each of the salt and pepper. Sprinkle the spice blend evenly over both sides of the chicken.
- Heat a large skillet over medium-high heat. Add the olive oil, then the chicken, and sear both sides until browned, about 5 minutes on each side. Reduce heat if needed.
- Pour the salsa over the chicken. Add the black beans, corn and roasted red peppers, and season with salt and pepper. Stir to mix. Reduce the heat, cover and cook until the veggies have warmed through and the chicken has reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Allow the chicken to rest before cutting. Serve with rice or corn tortillas, sprinkled with cilantro and a squeeze of lime.
Easy and delicious! What a great way to get those awesome Tex-Mex flavors. What do you think? Would you change up this recipe in any way?
Recipe adapted from Cooking Classy