Tex Mex Skillet Chicken

Savor the bold and vibrant flavors of Tex Mex Skillet Chicken, a one-pan masterpiece that’s both hearty and hassle-free! This recipe features tender, spice-rubbed chicken breasts cooked to perfection and nestled into a medley of sautéed bell peppers, onions, black beans, sweet corn, and zesty diced tomatoes with green chiles. Topped with a generous layer of melted cheddar cheese and finished with fresh cilantro and a squeeze of lime, it’s a flavor explosion that’s ready in just 40 minutes. Perfect for busy weeknights or casual gatherings, this skillet dish pairs beautifully with rice, tortillas, or a crisp salad for a complete Tex-Mex-inspired meal. Packed with protein, vibrant textures, and smoky spices, this easy dinner option is a crowd-pleaser you’ll want to make again and again!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 medium yellow onion, diced
• 1 cup black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 can (14 oz) diced tomatoes with green chiles
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 whole lime wedges

Directions

Step 1

Season the chicken breasts with ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Ensure all sides are evenly coated.

Step 2

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

Step 3

Place the seasoned chicken breasts into the skillet and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.

Step 5

Add the diced red bell pepper, green bell pepper, and yellow onion to the skillet. Cook for 5-6 minutes, stirring occasionally until the vegetables are softened.

Step 6

Stir in the black beans, corn, and diced tomatoes with green chiles (including the liquid). Mix well to combine and let the mixture simmer for 3-4 minutes.

Step 7

Return the cooked chicken breasts to the skillet, nestling them into the vegetable mixture.

Step 8

Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid and let it cook for 3-4 minutes, or until the cheese is melted and bubbly.

Step 9

Garnish with chopped fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	2016.9 grams (2016.9g)

Amount per serving	% Daily Value*
Calories	2468

Total Fat 94.30g	121%
Saturated Fat 36.30g	182%
Polyunsaturated Fat 2.70g
Cholesterol 713mg	238%
Sodium 4946mg	215%
Total Carbohydrate 128.80g	47%
Dietary Fiber 32.30g	115%
Total Sugars 35.60g
Protein 273.40g	547%

Vitamin D 7IU	35%
Calcium 1129mg	87%
Iron 17mg	94%
Potassium 4282mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.5%

Protein: 44.5%

Carbs: 21.0%