Tex Mex Chicken Skillet

$Here is what you need for a tasty Tex Mex Chicken Skillet: - 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup corn (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 2 teaspoons taco seasoning - 1 teaspoon smoked paprika - Salt and black pepper to taste - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheddar cheese - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Using fresh ingredients can enhance the dish's flavor. Fresh garlic and onion bring more aroma. Fresh tomatoes add a nice, juicy touch. However, canned ingredients work well too. Canned beans and corn make prep fast and easy. They save time without losing taste. You can swap ingredients based on what you have. For chicken, try turkey or tofu for a lighter option. If you lack taco seasoning, use cumin and chili powder instead. Don’t have a bell pepper? Zucchini or carrots can add crunch. For cheese, any melting cheese will work. Just choose what you love! For the full recipe, check out the details above. To start, grab a large skillet. Heat one tablespoon of olive oil over medium heat. When the oil shimmers, add the diced chicken. Sprinkle it with salt, black pepper, taco seasoning, and smoked paprika. Cook the chicken for about 5-7 minutes. Stir it often until it turns golden brown. Make sure it reaches 165°F inside. Next, add the finely diced onion and minced garlic. Cook for 2-3 minutes until the onion is soft and fragrant. Then, toss in the diced bell pepper and corn. Cook for another 4-5 minutes, or until the bell pepper is tender. Now, gently fold in the black beans and diced tomatoes. Mix well and let it simmer for about 5 minutes. This helps all the flavors blend nicely. After that, sprinkle the shredded cheddar cheese on top. Cover the skillet with a lid and let it sit for 2-3 minutes. This melts the cheese perfectly. Finally, remove it from heat and add freshly chopped cilantro. Serve hot with lime wedges on the side. Use fresh chicken for the best taste. If you can, choose organic or free-range chicken. Cut the chicken into even pieces for even cooking. Don’t rush the cooking process. Let the chicken brown before adding other ingredients. This adds flavor and depth. Always check the internal temperature. It should reach 165°F to be safe to eat. Cook the chicken on medium heat. This helps it cook evenly without burning. For the best results, follow the timing closely. After adding the chicken, give it 5-7 minutes. When adding the onion and garlic, 2-3 minutes is perfect. For the bell pepper and corn, aim for 4-5 minutes. Finally, let it all simmer for 5 minutes before adding cheese. This timing is key for a great meal. If you follow these steps, your Tex Mex Chicken Skillet will be a hit! For the complete recipe, check the Full Recipe. When making Tex Mex Chicken Skillet, some mistakes can ruin your dish. First, don’t rush the cooking. Let the chicken get golden brown. This gives it great flavor. Another mistake is under-seasoning. Don’t skimp on the taco seasoning. It adds a lot of taste. Lastly, avoid overcrowding the skillet. Cook in batches if needed. This helps everything cook evenly. To boost flavor, use fresh herbs and spices. Fresh cilantro adds a bright note. Try adding lime juice for zing. You can also mix in some cumin for warmth. If you like heat, add diced jalapeños. They bring a nice kick. Remember to taste as you go. Adjust the seasoning to make it perfect for you. Serve your Tex Mex Chicken Skillet hot from the pan. It looks great and tastes even better. Pair it with warm tortillas or over rice. This adds texture and makes it filling. Don't forget the lime wedges. Squeeze them over the top just before eating. They brighten every bite. For a fun twist, top with avocado or sour cream. This adds creaminess and richness. For the full recipe, check out the details above. {{image_4}} You can make a tasty vegetarian or vegan version of this dish. Instead of chicken, use diced tofu or tempeh. Both options absorb flavor well and add protein. Replace cheese with vegan cheese or skip it altogether. Add more veggies like zucchini or mushrooms for extra texture. You can also use chickpeas instead of black beans for a fun twist. This Tex Mex Chicken Skillet is easy to make gluten-free. Most of the ingredients are naturally gluten-free. Just make sure the taco seasoning does not contain gluten. You can also use corn tortillas instead of flour ones if you want a side. Always check labels on canned goods to avoid hidden gluten. If you like spice, add diced jalapeños or a sprinkle of cayenne pepper. You can also use chipotle peppers in adobo sauce for a smoky heat. If you prefer a milder taste, try using bell peppers in different colors. They add sweetness without the heat. Experiment with your favorite hot sauce for an extra kick. To store your Tex Mex Chicken Skillet, let it cool first. Use an airtight container for best results. This keeps the dish fresh for later meals. You can keep it in the fridge for up to four days. If you want to keep it longer, freeze the skillet. Just make sure to use a freezer-safe container. It can last up to three months in the freezer. When you're ready to enjoy leftovers, reheat the skillet. You can use a microwave or a stove. If using a microwave, place it in a bowl and cover it. Heat in 30-second intervals until hot. If using a stove, warm it gently over low heat. Stir often to avoid sticking. This keeps the flavors rich and tasty. Knowing how long your ingredients last helps with meal prep. Here’s a quick guide: - Chicken breasts: 1-2 days in the fridge, 9 months in the freezer. - Bell peppers: 1 week in the fridge, 6-8 months in the freezer. - Corn: Fresh lasts about 3 days; frozen can last up to 12 months. - Black beans: Canned lasts for years if unopened; once opened, use within 3-4 days. - Cheddar cheese: 1-2 weeks in the fridge; shredded cheese can last longer if stored well. For the full recipe, check out the Tex Mex Chicken Skillet to explore all the delicious flavors you can make! You can change this dish to fit your taste. Try different proteins like shrimp or beef. For a vegetarian option, use mushrooms or extra beans. You can swap in any veggies you like, such as zucchini or spinach. Add more spices for heat, or use mild salsa for a lighter flavor. You can even switch the cheese to pepper jack for a spicy twist! Yes, you can prepare this dish ahead. Cook it fully, then cool it down. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, just reheat it in a skillet or microwave. You might need to add a splash of water to keep it moist. This meal pairs well with many sides. Some great options are: - Mexican rice - Refried beans - Tortilla chips with salsa - A fresh garden salad - Avocado slices or guacamole These sides will add a nice touch and complement the flavors of the skillet. For the full recipe, check out the details above. In this blog post, I shared how to make Tex Mex Chicken Skillet. We explored key ingredients, cooking steps, and handy tips to avoid mistakes. I offered ideas for variations, like vegetarian or gluten-free options, to cater to your needs. Remember, proper storage keeps your dish fresh. You can always customize the recipe to fit your taste. Lastly, don’t forget about tasty side dishes that pair well. Cooking can be fun, and this skillet dish is a crowd-pleaser! Enjoy creating delicious meals!$

Whip up a delicious Tex Mex Chicken Skillet in just 30 minutes! This vibrant one-pan meal features tender chicken, colorful veggies, and a zesty blend of spices, all topped with gooey melted cheese. Perfect for busy weeknights or a fun family dinner, it’s packed with flavor and nutrients. Ready to spice up your dinner?

Print Recipe Pin Recipe

Ingredients

2 boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 cup corn (fresh or frozen)

1 can (15 oz) black beans, rinsed and drained

2 teaspoons taco seasoning

1 teaspoon smoked paprika

Salt and black pepper to taste

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

In a large skillet, warm the olive oil over medium heat until shimmering.

Carefully add the diced chicken breast to the skillet and season it with salt, black pepper, taco seasoning, and smoked paprika. Sauté the chicken for approximately 5-7 minutes, stirring occasionally, until it turns golden brown and is fully cooked through (internal temperature should reach 165°F).

Incorporate the finely diced onion and minced garlic into the skillet. Cook for an additional 2-3 minutes, stirring frequently, until the onion becomes translucent and fragrant.

Next, add the diced bell pepper and corn to the skillet. Continue cooking for another 4-5 minutes, or until the bell pepper softens.

Gently fold in the black beans and diced tomatoes. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld beautifully.

Evenly sprinkle the shredded cheddar cheese over the mixture, then cover the skillet with a lid. Allow the cheese to melt for approximately 2-3 minutes, ensuring it’s gooey and inviting.

Once the cheese has melted, remove the skillet from heat. Garnish the dish generously with freshly chopped cilantro for a burst of flavor and color.

Serve the Tex Mex Chicken Skillet hot, accompanied by lime wedges for an invigorating zesty kick with each bite.

- Prep Time: 15 mins | Total Time: 30 mins | Servings: 4