Mexican Chicken Skillet Recipes

ONE SKILLET MEXICAN CHICKEN

This is my family's go-to meal when we want something quick and delicious. The best part of all is there is only one pan to clean. We use La Victoria Hot Salsa, but any salsa works great. You can eat this dish alone or put it in tortillas for burritos.

Provided by Little Everyday Thi

Categories One Dish Meal

Time 25m

Yield 4-6 burritos, 4-6 serving(s)

Number Of Ingredients 9

One Skillet Mexican Chicken image

Steps:

In a deep skillet combine chicken tenders, taco seasoning packet, salsa and water and bring to a boil.
Reduce heat, cover and simmer for 10 minutes.
Remove lid and stir in rice and beans and bring back to a boil.
Then reduce heat and cook on low for 5 minutes or until rice is tender.
Top with sour cream and cheddar cheese.
To use as burrito filling reduce water by 1/2 cup.

Ingredients

1 lb chicken breast tenders
1 (1 1/4 ounce) packet taco seasoning mix, Lawry's
1 cup salsa
2 cups water
2 cups Minute brown rice
1 (14 1/2 ounce) can black beans, rinsed
1/3 cup sour cream
1/3 cup cheddar cheese, shredded
tortilla (optional)

MEXICAN CHICKEN SKILLET DINNER

This is a super easy dinner. Serve with a side salad for an easy fix meal. I think this was originally from Southern Living.

Provided by Vicki in CT

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Mexican Chicken Skillet Dinner image

Steps:

Combine flour and seasoned salt in Ziploc bag. Add chicken. Seal and shake to coat chicken.
Brown chicken in large skillet in oil over medium high heat. Add remaining ingredients, except cheese, and bring to a boil.
Cover, reduce heat and simmer 25 minutes until rice is tender and liquid is absorbed.
Serve with sprinkled cheddar cheese.

Nutrition Facts : Calories 504.6, Fat 15.4, SaturatedFat 4.6, Cholesterol 80.7, Sodium 596.5, Carbohydrate 54.7, Fiber 3.9, Sugar 6.6, Protein 36

Ingredients

1/4 cup flour
3/4 teaspoon seasoning salt
1 lb boneless skinless chicken breast, cubed
2 tablespoons vegetable oil
29 ounces canned tomatoes, diced and undrained
1 1/4 ounces taco seasoning mix
1 cup celery, thinly sliced
1 small onion, chopped
2 1/4 ounces ripe olives
1 cup long grain rice, uncooked
1 cup water
2 ounces cheddar cheese, shredded

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!

Provided by Bibi

Categories Chicken Thighs

Time 1h10m

Yield 6

Number Of Ingredients 19

Mexican-Inspired Chicken Thigh and Rice Skillet image

Steps:

Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g

Ingredients

1 teaspoon salt, or to taste
1 teaspoon granulated garlic
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground black pepper, or to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1 medium red bell pepper, chopped
½ medium green bell pepper, chopped
1 ½ cups long grain white rice, uncooked
½ teaspoon chili powder
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
2 cloves garlic, minced
1 (14.5 ounce) can low-sodium chicken broth
½ cup water
1 ½ cups frozen green peas, thawed