Dinner doesn’t have to be complicated to be delicious. This Mexican Chicken Skillet proves it—30 minutes, and you’re enjoying a vibrant, flavorful meal that feels like a win.
Do you ever fight over leftovers at home? I usually don’t care much for leftovers because I prefer something new for each meal. But I couldn’t resist taking these Saucy Mexican Chicken Skillet leftovers to work—it’s just that good.
If you’re looking for saucy chicken recipes, this one is a must-try. Mexican Chicken Skillet is a delicious combination of chicken, pinto beans, onion, cherry tomatoes, Cotija cheese, and spices. It’s packed with flavor and perfect for a quick, satisfying meal.
Lately, I’ve been all about one pot meals. I hate doing dishes but love to eat, so this recipe is a dream come true. Plus, I get to use my new “Everyday Pan,” which is not only versatile but also super easy to clean—definitely a win in my book.
Table of Contents
Reasons to Love This Mexican Chicken
- This dish truly hits the trifecta of an awesome, delicious, and easy weeknight dinner.
- This Mexican Chicken Skillet is packed with lean chicken and veggies, so I know I’m feeding my family something wholesome.
- I love making extra Mexican Chicken Skillet because the leftovers are just as delicious—perfect for lunch or dinner the next day.
Recipe Ingredients
- Cumin: Cumin gives the dish that warm, earthy kick that’s essential for that authentic Mexican flavor.
- Garlic: Garlic is a must—it adds a deep, savory flavor that makes the whole kitchen smell amazing.
- Pinto Beans: These beans are so creamy and hearty, adding substance to the dish while soaking up all those delicious flavors.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Topping Options: To take this Mexican Chicken Skillet to the next level, consider adding some extra toppings like a dollop of sour cream for creamy richness or a sprinkle of pickled jalapeños for a zesty kick. Crushed tortilla chips introduce a satisfying crunch, while shredded lettuce and fresh diced tomatoes add a refreshing, crisp contrast. For even more flavor, top it off with avocado slices, guacamole, or a generous handful of shredded cheddar cheese.
- Seasoning Variation: If you’re in the mood to switch things up, try playing around with the seasonings in your Mexican Chicken Skillet. Swap out the cumin for smoked paprika to add a smoky kick, or toss in some chili powder for a little extra heat. A bit of ground coriander gives it a citrusy vibe, and a pinch of cinnamon adds a cozy warmth.
How to Make Mexican Chicken Skillet
Step #1: Heat oil in a pan over medium-high. Season chicken on both sides with Goya Adobo seasoning (or salt), pepper, and cumin. Once the oil is very hot, cook the chicken for about two minutes on each side until browned. Remove and set aside.
Step #2: Add onions to the skillet and cook for one minute, adding a bit more oil if necessary. Add the minced garlic and cook for another minute before adding the chicken broth and beans. Add the remaining salt, oregano, cumin, cayenne (if using), and black pepper. Stir well.
Step #3: Return the chicken to the pan. Cover and let cook for 10 minutes over low heat.
Step #4: Check the chicken to ensure it is cooked through, then turn off the heat. Place the Greek yogurt in a small bowl and stir in one spoonful of the warm pan sauce. Continue adding warm pan sauce, one spoonful at a time, until the yogurt reaches a lukewarm temperature. Transfer the Greek yogurt mixture to the pan and stir well.
Step #5: Sprinkle the tomato halves, cilantro, and Cotija cheese over the top. Serve warm with lime wedges for squeezing.
Expert Tips
- Deglaze for Extra Flavor: After cooking the chicken, use a splash of chicken broth to deglaze the pan, scraping up any browned bits. This adds extra depth and richness to the sauce.
- Let It Simmer: Once you add the chicken back to the skillet, let everything simmer on low for a bit. It’s worth the wait—this extra time lets all those delicious flavors come together, and the chicken turns out perfectly tender.
FAQs
Absolutely! You can easily swap the chicken breasts for chicken thighs.
You can serve the Mexican Chicken Skillet directly from the pan for a casual, family-style meal. It pairs wonderfully with warm tortillas, rice, or even a fresh salad. For rice options, consider serving it with Spanish rice, plain white rice, or cauliflower rice for a lighter alternative.
Storage Info
Store leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.
To reheat, thaw in the refrigerator overnight if frozen, then warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of chicken broth or water when reheating to maintain the dish’s moisture and prevent it from drying out.
Other Delicious Mexican Recipes
Mexican Chicken Skillet Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 Tbsp. olive oil - divided
- 1 lb. boneless - skinless chicken breasts or tenderloins
- 1 tsp. Goya all-purpose seasoning - or salt
- 1 tsp. pepper
- 1 tsp. cumin
- 1 large onion - chopped
- 2 cloves garlic - minced
- 1 cup low sodium chicken broth
- 2 14 ounce cans pinto beans - drained and rinsed
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper - optional
- 1/2 teaspoon black pepper
- 1 cup plain non-fat Greek yogurt
- 1 cup halved cherry tomatoes
- 1/4 cup chopped cilantro leaves
- 1/4 cup crumbled Cotija Cheese
- 1 lime - sliced
Instructions
- Heat oil in a pan over medium-high. Season chicken on both sides with Goya (or salt), pepper, and cumin. Once the oil is very hot, cook the chicken for about two minutes on each side until browned. Remove and set aside.
- Add onions to the skillet and cook for one minute, adding a bit more oil if necessary. Add the minced garlic and cook for another minute before adding the chicken broth and beans. Add the remaining salt, oregano, cumin, cayenne (if using), and black pepper. Stir well.
- Return the chicken to the pan. Cover and let cook for 10 minutes over low heat.
- Check the chicken to ensure it is cooked through, then turn off the heat. Place the Greek yogurt in a small bowl and stir in one spoonful of the warm pan sauce. Continue adding warm pan sauce, one spoonful at a time, until the yogurt reaches a lukewarm temperature. Transfer the Greek yogurt mixture to the pan and stir well.
- Sprinkle the tomato halves, cilantro, and Cotija cheese over the top. Serve warm with lime wedges for squeezing.
NOTES
Nutrition
I loved the spices in the sauce, everything tasted so warm and satisfying.
> Transfer the sour cream mixture into the pan and stir well.
I don’t understand this instruction (under Instruction #4). I don’t see sour cream as an ingredient, and it isn’t mentioned anywhere in the narrative.
Hi, David! How embarrassing – I meant to write “Greek yogurt mixture.” I’ve updated the recipe!
You misread. It says Greek yogurt – not sour cream. Although I guess you could sub one for the other.
Hi, Mary! The recipe used to say sour cream before I fixed it 🙂
This is GOOD!!!! I made it last week and now I crave it!! Everyone needs to try this!!!!!
I have been totally into the 30 minutes meals lately too! I think it has kind of become a challenge to me, I watch the clock while I am cooking and everything! 🙂 This looks fantastic, so many good flavors coming together!
I’m with you! I work full time, so my evenings are precious!