Spicy Mexican Skillet Chicken
A flavorful spicy Mexican skillet chicken featuring bold chili, fresh cilantro, and vibrant vegetables, perfect for a quick, satisfying family dinner or casual gathering.
Ingredients
- 1/2 to 1 tsp. chili powder ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 4 boneless, skinless chicken breast halves (about 1 lb.) ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 1 cup frozen or canned whole kernel corn, drained ⓘ
- 1/3 cup chunky salsa
- 2 Tbsp. chopped fresh cilantro ⓘ
- 1 large tomato, chopped ⓘ
- 1 can (15 oz.) black beans, rinsed and drained ⓘ
Instructions
- Mix chili powder, salt, and pepper in a small bowl.
- Sprinkle evenly over both sides of the chicken breasts.
- Heat vegetable oil in a 10-inch skillet over medium heat until hot.
- Cook chicken in the oil for 10 minutes until browned on both sides.
- Stir in the frozen corn, chunky salsa, chopped tomato, and rinsed black beans.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 3 to 5 minutes or until the chicken is no longer pink in the center and vegetables are heated through.
Tips & Substitutions
For optimal flavor, marinate the chicken in the spice mixture for at least 30 minutes before cooking. If you prefer a milder dish, reduce the chili powder to 1/2 tsp. You can also substitute fresh corn for frozen or canned corn, and use fresh lime juice to brighten the flavors. This recipe also works well with boneless thighs for added richness.
Serving Suggestions
Serve the Spicy Mexican Skillet Chicken over rice or with warm tortillas for a complete meal. It pairs beautifully with Chicken Green Tomato Tortillas for a delightful twist. Garnish with extra cilantro and lime wedges for freshness, and consider a side of avocado salad or Mexican street corn for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a skillet over medium heat until warmed through, or microwave in short increments until hot. Avoid overcooking to keep the chicken tender.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Mexican Skillet Chicken contains roughly 161 calories, with 10g protein, 22g carbohydrates, and 6g fat. It is an excellent source of vitamin C (253% of the Daily Value), iron (66% of the Daily Value), and potassium (33% of the Daily Value). Note that it is relatively high in sodium, at 2123mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this recipe?
Yes, you can substitute black beans with pinto beans or kidney beans, depending on your preference. Just ensure they're rinsed and drained to remove excess sodium. Each type will add a different flavor and texture, so feel free to experiment!
How can I make this dish spicier?
To add more heat, consider using a spicier salsa or increasing the amount of chili powder. You can also include sliced jalapeños or a dash of cayenne pepper. Adjust to your taste for the perfect spicy kick!
Is this recipe suitable for meal prep?
Absolutely! This dish is great for meal prep as it stores well and reheats easily. Simply divide into individual portions after cooking and store in the fridge or freezer. Reheat as needed for a quick and flavorful meal throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).