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Tex-Mex Chicken Skillet

30-MinutesCast-IronChickenCrunchyDairy-FreeDinnerHealthyHeartyKid-FriendlyLow-CarbLow-CostQuickStove-TopVegetable
Time :30 minutes
Yield :4 servings
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Juicy, flavorful skillet chicken thighs cooked with black beans, corn, tomatoes, and spices in a cast-iron skillet for a delicious, hearty meal.

The Scoop

Expensive taste and low budget?
This one-skillet Tex-Mex miracle is the only energy you need when your bank account is giving "college budget", but your taste buds are demanding a total flavor flex. Letting smoky ancho chili powder and warm cumin sear directly onto the chicken before simmering everything down with bright salsa and frozen Southwest veg is the ultimate low-effort, high-reward move.
It’s snappy and loaded with colorful toppings that turn basic pantry hunting into an absolute weeknight victory.
Hack it:
Smother the chicken and veggies with 1 cup of shredded pepper jack or queso Oaxaca in the last 2 minutes of cooking, popping a lid on top until it's a bubbling, gooey sheet of cheese.
Swap standard salsa for a jar of roasted salsa verde or fire-roasted habanero salsa to add a deep, charred acidity and serious heat.
Toss a bag of frozen cauliflower rice into the skillet alongside the Southwest veggie blend to soak up all that pan sauce without adding extra heavy carbs.
Top the finished skillet with a handful of crushed blue corn tortilla chips or crispy fried jalapeño strip toppers right before serving for maximum texture contrast.
Leftovers:
Epic Tex-Mex Burrito Bowls: Flake or chop the cold leftover chicken and veggies, scoop over warm cilantro-lime rice, and top with extra avocado, black beans, and sour cream.
Cheesy Loaded Enchiladas: Shred the leftover chicken, mix with the leftover veggies and extra salsa, roll inside corn tortillas, cover with red enchilada sauce and cheese, and bake at 375°F (190°C).
Next-Day Breakfast Skillet: Reheat the chicken and veggie mixture in a hot skillet, make a few small wells in the pan, crack in two eggs, and cover until the whites are set and yolks are runny.

Ingredients

For the chicken:

  • 1 1/2 teaspoons ancho chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • salt, to taste
  • ground black pepper, to taste
  • 4 (6-ounce) chicken breasts, boneless and skinless
  • 1 1/2 tablespoons olive oil
  • 1/3 cup low-sodium chicken broth
  • 1/2 cup salsa
  • 1 (14-ounce) package frozen Southwest-style blend vegetables

Optional toppings:

  • 1 avocado, diced
  • 1 tomato, chopped
  • cilantro, chopped, to taste
  • lime wedges, to taste

Directions

  • Combine the chili powder, the cumin, the garlic powder, and 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in a bowl.
  • Coat the chicken breasts with the seasoning mix.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until the bottom is browned, about 6-7 minutes.
  • Flip and cook the reverse side, reducing the heat as necessary.
  • Once the chicken breasts are fully cooked through, reading 165 degrees F when checked with a meat thermometer, then pour the broth and the salsa over the chicken.
  • Add the frozen vegetables.
  • Taste the chicken mixture and season with the salt and the pepper, as needed, and stir.
  • Reduce the heat to medium and cook until the vegetables are warmed through.
  • Top with the avocados, the tomatoes, and the cilantro.
  • Squeeze the lime over the chicken and serve!
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