Looking for a quick and delicious weeknight dinner? Fiesta Skillet Chicken is the perfect solution. Packed with bold Tex-Mex flavors, this easy one-pan meal combines tender chicken, sweet corn, black beans, and zesty salsa for a dish that's as satisfying as it is simple. Best of all, it's ready in under 30 minutes, making it ideal for busy nights. Whether you're serving it over rice, with warm tortillas, or with a side of avocado, this flavorful skillet dinner is sure to become a family favorite.
This salsa recipe is fabulous and comes together so quickly. Try it with this Fiesta Skillet Chicken dish! RECIPE HERE!
Ingredients
- chili powder
- cumin
- onion powder
- salt
- pepper
- boneless skinless breasts
- olive oil
- onion
- bell pepper
- black beans
- corn
- salsa
- cheese
- cilantro
- rice
See quantities in recipe card below.
Instructions
Are you ready for the easiest weeknight meal?! Here you go! Flatten your chicken a bit so that they are the same thickness. Combine all the dry seasoning and rub all over the breasts, evenly. Saute how ever many onions and peppers your family will like. Once tender remove from pan and add the chicken breasts. Cook on both sides for a total of 8-10 minutes until they reach 165 degrees. Once cooked add the veggies and salsa and simmer until warm then pushing back the veggies from the top of the chicken breasts add the cheese and cilantro and cover until cheese is melted and now you have a fabulous meal!
Substitutions
- BEANS - If you are not a black bean fan substitute pintos. These are also fabulous,
- CORN - A yummy twist is using the mexicorn which has peppers and onions.
Tip
Make sure not to over cook your chicken. Your meal can go from YUMMMM to DRYYYY in no time at all. As soon as that internal temp hits 163 I go ahead and add the veggies as that chicken will finish cooking while it simmers.
Equipment
Looking for a great skillet for this recipe and ALL OF YOUR weeknight meals? Follow this LINK to one of my favs!
Sides
Weeknight Heros
Fiesta Skillet Chicken
Ingredients
- 3 teaspoon chili powder
- ½ teaspoon cumin heaping
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless, skinless chicken breasts about 1 ¼ pound
- 1 tablespoon olive oil
- ½ cup sliced onion and bell pepper
- 1 15 oz can black beans drained, rinsed
- 1 11 oz whole kernel corn
- ⅓ cup salsa
- ½ cup cheese combo is best (Colby jack, monterrey jack and cheddar etc.)
- cilantro for garnish
- 2 cup hot cooked rice
Instructions
- In a 10-12 inch nonstick skillet, heat oil over medium heat. Cook onions and peppers until tender.½ cup sliced onion and bell pepper, 1 tablespoon olive oil
- Between two pieces of plastic gently flatten chicken breasts so they are all the same thickness. About ½-¾ inch thickness.
- In small bowl, mix seasonings and sprinkle evenly over both sides of chicken breasts.3 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon pepper
- Add more oil if needed. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F).4 boneless, skinless chicken breasts
- Stir in drained beans, corn and salsa. Heat to boiling. Cover and simmer 3 minutes.1 15 oz can black beans, 1 11 oz whole kernel corn, ⅓ cup salsa
- Remove lid and push veggies from tops of breasts and top with cheese and cilantro. Cover and simmer for 2-3 minutes or until vegetables are hot. Serve with rice.½ cup cheese, cilantro, 2 cup hot cooked rice
Comments
No Comments