Mexican-Style Chicken Recipe

Introduction

This Mexican-Style Chicken dish is a vibrant, flavorful meal packed with colorful vegetables and spices. It’s a quick and satisfying option perfect for weeknight dinners or casual gatherings.

Ingredients

• 2 tsp light olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• ½ tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp salt
• Freshly ground black pepper to taste
• ½ cup white onion, chopped
• 3 garlic cloves, minced
• 1 sweet potato, peeled and diced
• 1 cup grape tomatoes, quartered
• 15 oz can black beans, drained and rinsed
• 4 oz can green chiles with juice
• ⅓ cup medium salsa (or your favorite)
• Juice of ½ lime
• ½ cup cheddar cheese, shredded
• Freshly chopped cilantro for garnish

Instructions

1. Step 1: Place the sweet potato cubes in a microwave-safe dish with ½ cup of water and microwave for 4 minutes. The sweet potato should be mostly cooked but not fully done.
2. Step 2: Season the chicken cubes with salt, pepper, chili powder, cumin, and oregano until evenly coated.
3. Step 3: Heat a large skillet over medium-high heat and add the olive oil. Brown the chicken pieces for 3-4 minutes, then add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 2 minutes.
4. Step 4: Stir in the sweet potato, black beans, grape tomatoes, green chiles with juice, lime juice, and salsa. Cook for an additional 3 minutes to warm all the ingredients and let the flavors meld together. Remove the skillet from heat.
5. Step 5: Sprinkle shredded cheddar cheese over the mixture and cover the skillet with a lid to allow the cheese to melt. Serve topped with freshly chopped cilantro.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, richer flavor.
• Substitute sweet potato with diced butternut squash or regular potatoes if preferred.
• Add a pinch of smoked paprika for a deeper smoky taste.
• Serve with warm tortillas or over rice for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Cheese may firm up when chilled, so cover while reheating to help it melt evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish in advance?

Yes, you can prepare it a day ahead and store it in the refrigerator. Just reheat thoroughly before serving and add fresh cilantro after warming.

Can I use canned chicken instead of fresh?

While fresh chicken works best for texture and flavor, canned chicken can be used in a pinch. Add it during the final step to avoid overcooking.

Mexican-Style Chicken Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

This Mexican-Style Chicken recipe features tender chicken breasts seasoned with classic Mexican spices, cooked with sweet potatoes, black beans, and fresh vegetables in a flavorful skillet dish. Topped with melted cheddar cheese and fresh cilantro, it’s a vibrant and hearty meal perfect for an easy weeknight dinner.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 2 tsp light olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• ½ tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp salt
• Freshly ground black pepper to taste

Vegetables and Add-ins

• ½ cup white onion, chopped
• 3 garlic cloves, minced
• 1 sweet potato, peeled and diced
• 1 cup grape tomatoes, quartered
• 15 oz can black beans, drained and rinsed
• 4 oz can green chiles with juice

Finishing Touches

• ⅓ cup medium salsa (or your favorite)
• Juice of ½ lime
• ½ cup cheddar cheese, shredded
• Freshly chopped cilantro, for garnish

Instructions

1. Partially Cook the Sweet Potato: Place the diced sweet potato cubes in a microwave-safe dish with ½ cup of water. Microwave on high for 4 minutes until they are partially cooked but not fully tender.
2. Season the Chicken: In a bowl, toss the cubed chicken breasts with salt, pepper, chili powder, cumin, and oregano to evenly coat all pieces with the seasoning.
3. Brown the Chicken and Sauté Aromatics: Heat a large skillet over medium-high heat and add the light olive oil. Once hot, add the seasoned chicken pieces and brown them for 3-4 minutes, turning occasionally. Add the chopped onion and minced garlic to the pan and cook until the onion becomes translucent, about 2 minutes.
4. Combine and Simmer Ingredients: Add the partially cooked sweet potatoes, black beans, grape tomatoes, green chiles (with juice), lime juice, and salsa to the skillet. Stir everything together and cook for an additional 3 minutes to warm the ingredients through and meld the flavors.
5. Add Cheese and Garnish: Remove the skillet from the heat. Sprinkle the shredded cheddar cheese over the top and cover with a lid for a couple of minutes to allow the cheese to melt. Garnish with freshly chopped cilantro before serving.

Notes

• Partially cooking the sweet potatoes in the microwave helps them finish cooking quickly in the skillet without becoming mushy.
• You can adjust the level of spiciness by choosing mild or hot salsa and green chiles.
• Use freshly shredded cheddar cheese for better melting and flavor.
• This dish pairs well with warm tortillas or Mexican rice for a complete meal.

Keywords: Mexican chicken, chicken skillet, Mexican recipe, easy chicken dinner, skillet meal, chicken and sweet potato, black beans chicken