Tex Mex Chicken Skillet Recipe

Craving a tasty dinner that’s easy to make and packed with flavor? You’ve got to try this Tex-Mex chicken skillet recipe! It’s a delicious mix of juicy chicken, fluffy rice, and all those zesty Tex-Mex ingredients you love, all in one pan. Perfect for when you’re super busy but still want something delicious and comforting, minus the hassle!

Super easy Tex-Mex chicken skillet with rice

Making dinner on busy weeknights can be a struggle, but not with this chicken skillet recipe! It’s as simple as cooking your rice, sautéing some chicken and veggies, and adding in all the flavorful Tex-Mex ingredients.

And the best part? It all cooks in one pan, which means fewer dishes to clean up afterward. Plus, cooking everything in one pan allows the flavors to blend together and create a delicious bite!

Adding the enchilada sauce gives this dish a nice tang and adds an extra layer of flavor to the chicken. The black beans provide a good source of protein, while the corn adds a touch of sweetness. And don’t forget about the cheese—because what’s a Tex-Mex dish without some ooey-gooey cheesy goodness?

This recipe is also great for meal prepping, as it can easily be divided into individual containers for a quick and tasty lunch throughout the week.

So, whether you’re short on time or just craving some Tex-Mex flavors, this chicken skillet recipe is sure to become a household favorite!

Ingredients needed

This chicken skillet dinner is so easy to make; you probably have most of the ingredients already in your pantry and fridge!

Here’s a bit more about what I used:

• Chicken: I went with boneless, skinless chicken breasts, but chicken thighs are also great if you’re after something a bit more tender and packed with flavor. You’ll need about one pound, cut up into cubes.
• Rice: I used long-grain white rice for this recipe. For a healthier option, you can also use brown rice or cauliflower rice.
• Bell Peppers: Add diced bell peppers for extra color, crunch, and nutrients. You can use any color you like—red, green, yellow, or a mix of all three!
• Onion: No Tex-Mex dish is complete without onion! I used white onion, but you can also use red onion for a slightly sweeter flavor.
• Garlic: For that extra burst of flavor, I added in some minced garlic cloves. If you’re not a fan of garlic, you can omit this ingredient or adjust the amount to your liking.
• Tex-Mex seasoning: This is what gives the dish its signature flavor! Make your own blend with cumin, chili powder, paprika, salt, and pepper. Or you can use a store-bought blend if you prefer.
• Canned diced tomatoes: For this recipe, you’ll need about one 14-ounce can of diced tomatoes. Drain the excess liquid before using.
• Corn: I added canned corn kernels for some natural sweetness and texture. You can also use frozen or fresh corn if you have it on hand.
• Black Beans: These are packed with protein and add a nice texture to the dish. I used canned black beans, but you can also cook your own from scratch if you prefer. Drain and rinse them before using.
• Chicken Broth: I used chicken broth to add extra flavor and help cook the rice. You can also use vegetable broth or water if you prefer.
• Enchilada Sauce: You’ll need about 1 cup of enchilada sauce for this chicken skillet recipe. This adds a nice kick of flavor and spice to the dish. You can use store-bought or make your own.
• Shredded Cheese: For that ooey-gooey cheesy goodness, I topped the skillet with some shredded cheddar cheese. You can also use a Mexican blend or any other type of melting cheese you like.
• Cilantro: For a pop of freshness, I added some chopped cilantro as a garnish. If you’re not a fan of cilantro, you can omit it or use parsley instead.

Kitchen tools required

Here’s a bit more information about what I used to make this chicken and rice skillet.

• Large Skillet
• Spatula

For measuring, you will need 1 cup, 1 tablespoon, 1 teaspoon, 1/2 teaspoon and 1/4 teaspoon.

How to make Tex-Mex chicken skillet recipe

Start out by heating up oil in a big skillet over medium-high heat. When it’s hot, toss in the chicken with a bit of salt and pepper. Cook it and then set it aside.

Next, add the rest of the oil to the pan, followed by the onions and peppers, and let them sizzle for 5 minutes. Add the garlic and give it another minute.

It’s time to add the rice to the pan and toast it for a minute. Now, pour in the chicken broth, beans, corn, tomatoes, and that yummy enchilada sauce. Give it all a good mix. Sprinkle in all the spices and add the chicken back into the mix.

Crank up the heat to bring everything to a boil, then lower it to a gentle simmer. Leave it cooking for about 18-20 minutes, stirring every now and then, until the liquid is absorbed and the rice is tender.

When it’s all cooked, turn off the heat and sprinkle some cheddar cheese on top. Cover it and let it sit for 5 minutes.

And there you have it, ready to serve!

Below are some common questions about this chicken skillet dinner. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Can I use chicken thighs instead of chicken breasts?

Yes, absolutely! You can use any kind of chicken you like. If you prefer chicken thighs, try to use boneless, skinless chicken thighs instead of chicken breasts.

But, because of the thickness of the thighs, it can take longer to cook, so you will need to adjust the cooking time.

Can I make this vegetarian?

Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add in some extra veggies like bell peppers, zucchini, or mushrooms to bulk up the dish.

What toppings can I add?

• Avocado slices
• Sour cream
• Salsa or pico de Gallo
• Jalapenos
• Green onions

Can I use brown rice instead of white rice?

Yes, you can use brown rice in this recipe. Just note that brown rice typically takes longer to cook than white rice, so you may need to add more liquid and adjust the cooking time accordingly.

What’s the best way to serve this chicken skillet recipe?

This Tex-Mex chicken skillet can be served as a main dish on its own or alongside tortilla chips, guacamole, and warmed-up tortillas!

If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply place it in a skillet over medium heat until heated through. You may need to add a bit of extra broth or water to prevent it from drying out.

If you liked this recipe, you’ll want to try these!

Here are some of my favorite skillet recipes you should make next. Enjoy!

• Chicken Enchilada Skillet
• Cacio E Pepe Chicken Meatball Skillet
• Creamy Salmon Orzo Skillet
• Veggie Skillet Lasagna
• One Pan Cabbage And Potato Skillet

Recipe by Erin Morrissey and Photos by The Mindful Hapa