🍅🌽 This Mexican Chicken Skillet is an easy weeknight dinner that’s ready in about 20 minutes. It’s high in lean protein (around 35 grams per serving), naturally gluten-free, and full of bright Mexican-inspired flavors that make every bite satisfying.
Easy Mexican Chicken Skillet
This skillet is a go-to when I want a fast, flavorful dinner. It’s similar in spirit to other quick Mexican-style skillets, but this version is especially light and packed with texture from peppers, onions, corn, and black beans. It’s great for busy weeknights and works well for gatherings like Cinco de Mayo or Memorial Day.
- Ready in about 20 minutes—perfect for busy evenings while still tasting fresh and vibrant.
- Healthy and filling: lean chicken breast combined with fiber-rich beans and vegetables makes a balanced meal you’ll actually feel satisfied by.
- Lots of texture and layered flavor: tender chicken, softened peppers and onions, sweet corn, and black beans seasoned with cumin, garlic, and mild green chiles.
- Freezer- and meal-prep friendly: store airtight in the fridge for up to five days or freeze portions for up to four months.
Quick and easy to make, nice and spicy but not too hot! Definitely a keeper!
Noel
Ingredients You’ll Need
- Olive oil (or avocado oil)
- Boneless, skinless chicken breasts (1–1.25 lb) — you can substitute thighs, ground chicken, shredded rotisserie chicken, or other ground meats.
- Red bell pepper (1 large), diced — yellow or orange peppers are fine too.
- Yellow or sweet onion (1 medium), diced
- Diced green chiles (4 oz can) — mild unless you choose fire-roasted or spicy varieties
- Garlic (3–5 cloves), minced or pressed
- Spices: cumin (2–3 tsp), salt (about 1 tsp), black pepper (½ tsp), and an optional pinch of cayenne
- Black beans (15 oz can), drained and rinsed
- Corn (1–1.5 cups), frozen or fresh
- Green onions and fresh cilantro for garnish
Add rice
Serve over cooked rice—jasmine or brown rice both work well—or keep it lower carb with cauliflower rice.
Note: The recipe card below lists exact ingredient amounts and full directions.
How to Make This Mexican Chicken Skillet
This is a simple one-pan recipe with straightforward steps and minimal cleanup. Total time is about 20 minutes. Overview:
- Heat oil in a large skillet over medium-high. Add diced chicken, red pepper, and onion; sauté about 7–8 minutes until the chicken is cooked through and the vegetables are softened, stirring frequently.
- Add diced green chiles, minced garlic, cumin, salt, pepper, and optional cayenne; stir and cook about 1 minute until fragrant.
- Stir in black beans and corn, then cook until heated through, about 1 minute.
- Top with sliced green onions and fresh cilantro and serve immediately.
Topping ideas
If you’re not keeping it “skinny,” sprinkle shredded cheddar and allow it to melt, or add pico de gallo, salsa, sour cream, diced avocado, guacamole, or crushed tortilla chips.
What to Serve with this Mexican Chicken Skillet
Spanish Rice
Easy Spanish-Inspired Cheese Board
Baked Tortilla Chips
The Best Homemade Margaritas: All-Natural, 3-Ingredients
Skinny Mexican Chicken Skillet
Ingredients
- 3 tablespoons olive oil
- 1 to 1.25 pounds boneless skinless chicken breast, diced
- 1 large red bell pepper, diced
- 1 medium yellow onion, diced
- 4 ounce can diced green chiles
- 3 to 5 cloves garlic, minced
- 2 to 3 teaspoons cumin
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- Pinch cayenne, optional
- 15 ounce can black beans, drained and rinsed
- 1 to 1.5 cups corn (frozen or fresh)
- 2 tablespoons sliced green onions
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken, red pepper, and onion. Sauté 7–8 minutes until chicken is cooked through and vegetables are softened, stirring frequently.
- Add green chiles, garlic, cumin, salt, pepper, and optional cayenne. Stir and cook about 1 minute until fragrant.
- Add black beans and corn; stir and cook about 1 minute until warmed through.
- Sprinkle with green onions and cilantro. Serve immediately.
Notes
- Store airtight in the refrigerator up to 5 days, or freeze for up to 4 months.
Nutrition
Serving: 1 | Calories: 417 | Carbohydrates: 37 g | Protein: 35 g | Fat: 15 g | Fiber: 11 g
Nutrition information is an estimate and should be used as an approximation.
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More Mexican Skillet Recipes:
All of these are easy, family-friendly skillet meals that pair well with this chicken skillet: Spanish Rice, baked tortilla chips, cheesy chicken taco skillet, and hearty one-skillet beef or sausage meals. See the gallery images for visual ideas and inspiration.
