If you’re craving bold flavors with minimal effort, this Chicken Mexican recipe is about to become your new go-to. It’s juicy, tender chicken simmered in a perfectly seasoned tomato sauce with beans, corn, and warm spices that bring everything together.
Why You’ll Love This Recipe
- Made in one pan for easy cleanup
- Ready in under 40 minutes
- Packed with bold, authentic Mexican-inspired flavors
- High-protein and family-friendly
- Perfect for meal prep
- Versatile for tacos, bowls, burritos, or salads
Chicken Mexican Recipe – Juicy, Flavor-Packed Dinner
This dish is packed with classic Mexican-inspired flavors but made simple enough for busy weeknights. It’s a one-pan meal that delivers big taste without a long ingredient list or complicated steps.
Whether you serve it over rice, tuck it into tortillas, or spoon it onto a salad, this easy Mexican chicken recipe is guaranteed to satisfy.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
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1 ½ pounds boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 (14.5-ounce) can diced tomatoes, undrained
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1 (8-ounce) can tomato sauce
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1 cup frozen or canned corn (drained if canned)
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1 (15-ounce) can black beans, drained and rinsed
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1 small red bell pepper, diced
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½ cup diced onion
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2 cloves garlic, minced
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½ cup shredded Mexican blend cheese (optional)
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Fresh cilantro, chopped (for garnish)
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Juice of ½ lime
Instructions
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Season the chicken.
Pat the chicken breasts dry and season both sides with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder. -
Sear the chicken.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until lightly browned. Remove from the pan and set aside. -
Sauté the vegetables.
In the same skillet, add the diced onion, bell pepper, and minced garlic. Cook for 2–3 minutes until softened and fragrant. -
Add the sauce ingredients.
Stir in the diced tomatoes (with juice), tomato sauce, corn, and black beans. Mix well and bring to a gentle simmer. -
Return the chicken to the pan.
Place the seared chicken back into the skillet, nestling it into the sauce. Cover and simmer for 15–20 minutes, or until the internal temperature reaches 165°F. -
Finish and garnish.
Squeeze fresh lime juice over the top. Sprinkle with shredded cheese if desired and cover for 1–2 minutes until melted. Garnish with chopped cilantro before serving.
Notes
Recipe Tips and Notes
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Pound thicker chicken breasts to even thickness for more even cooking.
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For extra heat, add ½ teaspoon crushed red pepper flakes or diced jalapeño.
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Boneless, skinless chicken thighs work beautifully if you prefer darker meat.
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If the sauce thickens too much, add ¼ cup chicken broth to loosen it.
Conclusion
This easy Chicken Mexican recipe delivers bold flavor in a simple, one-pan meal that works for busy weeknights or relaxed weekend dinners. It’s hearty, satisfying, and incredibly versatile.
Serve it over fluffy rice, tuck it into warm tortillas, or load it into burrito bowls with your favorite toppings like avocado, sour cream, and fresh salsa. However you serve it, this dish brings vibrant, comforting flavors straight to your table.
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 6
- Fat: 14
- Carbohydrates: 32
- Protein: 42
- Cholesterol: 110
