Mexican Chicken Skillet

Description

Mexican Chicken Skillet

A one-pan wonder that will have dinner ready in under 30 minutes! Juicy chicken thighs, sweet potatoes, and jalapenos are cooked in a spicy salsa mix, then topped with melty cheese. It’s quick, flavorful, and perfect for those weeknights when you need something hearty but easy. Inspired by traditional Mexican flavors, this skillet dish will be a family favorite.

½ lb boneless skinless chicken (thighs or breast)
1 ½ cups sweet potatoes, diced and parboiled
1 cup canned black beans
1 tbsp jalapeno or green chili peppers, diced
6 tbsp mild salsa
½ cup mozzarella cheese
1-2 tbsp olive oil
⅓ cup red bell pepper, diced
½ tsp ground cumin
¼ tsp red chili flakes
1 tsp oregano
Salt & black pepper to taste
1 tsp garlic, minced
Lime wedges & cilantro for serving

Directions:
1. Mix spices, salt, black pepper, and chicken.
2. Brown chicken in a skillet; set aside.
3. Cook sweet potatoes, jalapenos, garlic, and bell peppers until softened.
4. Stir in salsa, beans, and chicken. Top with cheese.
5. Serve with lime juice and cilantro.

Prep Time: 10 mins
Kcal: 366

Step-by-Step Guide

Follow these detailed instructions for perfect results every time.

1. Prep Ingredients: Dice the sweet potato into 1/2-inch cubes and parboil for 5-7 minutes until just fork-tender. Drain and set aside. Dice the chicken into bite-sized pieces. Mince garlic, dice jalapeno and bell pepper.
2. Season Chicken: In a medium bowl, combine the chicken pieces with cumin, oregano, red chili flakes, salt, and black pepper. Toss until evenly coated.
3. Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove chicken to a clean plate.
4. Cook Vegetables: In the same skillet, add a touch more oil if needed. Add the parboiled sweet potato cubes, diced jalapeno, red bell pepper, and minced garlic. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
5. Combine and Simmer: Reduce heat to medium. Add the mild salsa, black beans (rinsed and drained), and the browned chicken back to the skillet. Stir gently to combine all ingredients. Let the mixture simmer for 3-4 minutes to heat through and allow flavors to meld.
6. Add Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the skillet mixture. Cover the skillet with a lid and let it sit for 2-3 minutes off the heat, or until the cheese is fully melted.

Serving Suggestions

This versatile skillet pairs beautifully with various sides. For a complete meal, serve it over a bed of cilantro-lime rice or with warm corn or flour tortillas on the side. A dollop of cool sour cream or creamy avocado slices helps balance the spice. A simple side salad with a lime vinaigrette adds a fresh, crisp contrast to the hearty dish.

How-to Summary

In under 30 minutes, create this one-pan meal by seasoning and browning chicken, sautéing pre-cooked sweet potatoes and peppers, then combining everything with salsa and beans. Finish by melting cheese on top and garnishing with fresh lime and cilantro.

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Yes, boneless, skinless chicken breasts work perfectly. Be careful not to overcook them, as they can dry out faster than thighs. Reduce browning time by 1-2 minutes.
• Do I have to parboil the sweet potatoes? Parboiling ensures they cook quickly and evenly in the skillet. You can skip it, but you’ll need to sauté the raw diced sweet potatoes for 10-12 minutes before adding the other vegetables, adding a splash of water to help them steam.
• How can I make this dish spicier? Use a medium or hot salsa instead of mild, include the seeds from the jalapeno, increase the red chili flakes, or add a diced serrano pepper.
• Is there a substitute for black beans? Pinto beans, kidney beans, or even chickpeas make excellent alternatives. Ensure they are rinsed and drained if canned.
• Can I prepare this ahead of time? You can chop vegetables and season the chicken up to a day in advance. For best results, cook the dish fresh. Leftovers store well in the fridge for up to 3 days.

Common Mistakes to Avoid

• Overcrowding the Skillet: Browning the chicken in a single layer is crucial. Crowding will steam the chicken instead of creating a flavorful sear.
• Using Raw Sweet Potatoes Without Adjusting: Adding raw, hard sweet potatoes directly from the bag will result in uneven cooking. Always parboil or extend the sautéing time significantly.
• Overcooking After Adding Cheese: Once the cheese is added, remove the skillet from direct heat and simply cover it. Continuing to cook can make the cheese rubbery and cause the bottom to burn.
• Neglecting to Season at Each Stage: Season the chicken well, and don’t forget to taste the vegetable mixture before combining everything, adding a pinch of salt if needed.

Conclusion

This Mexican Chicken Skillet is the ultimate solution for a busy weeknight, delivering maximum flavor with minimal cleanup. It’s a hearty, balanced, and customizable dish that brings comforting Mexican-inspired flavors to your table in record time. With the detailed guide and tips provided, you’re equipped to avoid common pitfalls and make this recipe a reliable go-to in your dinner rotation.