0 from 9 votes
Mexican Chicken Skillet Recipe
Dinner doesn’t have to be complicated to be delicious. This Mexican Chicken Skillet proves it—30 minutes, and you’re enjoying a vibrant, flavorful meal that feels like a win.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 389 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 Tbsp. olive oil divided
- 1 lb. boneless skinless chicken breasts or tenderloins
- 1 tsp. Goya all-purpose seasoning or salt
- 1 tsp. pepper
- 1 tsp. cumin
- 1 large onion chopped
- 2 cloves garlic minced
- 1 cup low sodium chicken broth
- 2 14 ounce cans pinto beans drained and rinsed
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper optional
- 1/2 teaspoon black pepper
- 1 cup plain non-fat Greek yogurt
- 1 cup halved cherry tomatoes
- 1/4 cup chopped cilantro leaves
- 1/4 cup crumbled cotija cheese
- 1 lime sliced
Instructions
- Heat oil in a pan over medium-high. Season chicken on both sides with Goya (or salt), pepper, and cumin. Once the oil is very hot, cook the chicken for about two minutes on each side until browned. Remove and set aside.
- Add onions to the skillet and cook for one minute, adding a bit more oil if necessary. Add the minced garlic and cook for another minute before adding the chicken broth and beans. Add the remaining salt, oregano, cumin, cayenne (if using), and black pepper. Stir well.
- Return the chicken to the pan. Cover and let cook for 10 minutes over low heat.
- Check the chicken to ensure it is cooked through, then turn off the heat. Place the Greek yogurt in a small bowl and stir in one spoonful of the warm pan sauce. Continue adding warm pan sauce, one spoonful at a time, until the yogurt reaches a lukewarm temperature. Transfer the Greek yogurt mixture to the pan and stir well.
- Sprinkle the tomato halves, cilantro, and Cotija cheese over the top. Serve warm with lime wedges for squeezing.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.
- To reheat, thaw in the refrigerator overnight if frozen, then warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of chicken broth or water when reheating to maintain the dish’s moisture and prevent it from drying out.
Nutrition Information
Serving
1serving
Calories
389kcal
(19%)
Carbohydrates
28g
(9%)
Protein
38g
(76%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
83mg
(28%)
Sodium
1169mg
(49%)
Potassium
1074mg
(31%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
492IU
(10%)
Vitamin C
15mg
(17%)
Calcium
230mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 389
% Daily Value*
| Serving | 1serving | |
| Calories | 389kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 38g | 76% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 1169mg | 49% |
| Potassium | 1074mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 230mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.