Mexican Chicken Skillet Dinner

Transform your weeknight dinners with this one-pan Mexican Chicken Skillet Dinner—a flavorful, easy-to-make recipe that's perfect for busy days. Juicy, spice-rubbed chicken breasts are seared to golden perfection, then nestled into a vibrant combination of tender rice, black beans, and sweet corn, all simmered in a zesty tomato and chicken broth base. Topped with a generous layer of melted Mexican cheese blend and garnished with fresh cilantro and lime, this dish is bursting with bold Mexican-inspired flavors. With just 15 minutes of prep and one skillet to clean, it's a convenient, comforting meal the whole family will love. Ideal for quick dinners, this recipe is packed with protein, wholesome ingredients, and restaurant-quality taste—all from the comfort of your kitchen.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 14.5 ounces diced tomatoes
• 1.5 cups chicken broth
• 1 cup uncooked long-grain white rice
• 15 ounces black beans, rinsed and drained
• 1 cup frozen corn
• 1.5 cups shredded Mexican cheese blend
• 0.25 cup fresh cilantro, chopped
• 1 large lime

Directions

Step 1

Season the chicken breasts with salt, pepper, chili powder, cumin, and paprika on both sides.

Step 2

Heat the olive oil in a large, deep skillet over medium-high heat.

Step 3

Sear the chicken for 4-5 minutes per side until golden brown (it doesn't need to cook through at this stage). Remove the chicken and set aside.

Step 4

In the same skillet, add the diced onion and cook for 3-4 minutes until soft, stirring occasionally.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Pour in the diced tomatoes and chicken broth. Stir in the uncooked rice, black beans, and frozen corn. Mix well to combine.

Step 7

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

Step 8

Lower the heat to a simmer, cover the skillet with a lid, and cook for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the rice is tender.

Step 9

Sprinkle the shredded Mexican cheese blend over the top. Cover again and cook for an additional 2-3 minutes until the cheese is melted.

Step 10

Garnish with chopped fresh cilantro and a squeeze of fresh lime juice before serving.

Step 11

Serve warm and enjoy.

Nutrition Facts

Serving size	(2953.6g)

Amount per serving	% Daily Value*
Calories	4266.5

Total Fat 176.0g	0%
Saturated Fat 76.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 976.2mg	0%
Sodium 6564.1mg	0%
Total Carbohydrate 317.5g	0%
Dietary Fiber 47.6g	0%
Total Sugars 26.0g
Protein 361.4g	0%

Vitamin D 83.9IU	0%
Calcium 3136.8mg	0%
Iron 26.6mg	0%
Potassium 5156.8mg	0%

*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: 36.8%

Protein: 33.6%

Carbs: 29.5%