easy mexican chicken recipe

Written ByJenny Smyth Posted on
easy mexican chicken recipe
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The Best easy mexican chicken recipe

I’m so excited to share this easy Mexican chicken recipe with you. I’ve been making it for years, and it’s always a hit with my family.

The best part is that it’s incredibly simple to prepare and requires just a few ingredients. The dish has its roots in traditional Mexican cuisine, where chicken is often cooked in a spicy tomato-based sauce.

This recipe is a simplified version of those dishes, adapted for home cooking. When I make it, I love the way the flavors come together – the tangy lime juice, the smoky chipotle peppers, and the rich, meaty flavor of the chicken all blend together in perfect harmony.

My kids adore this recipe, and it’s become a staple in our household for quick weeknight dinners or weekend gatherings. Plus, it’s packed with nutrients from the chicken and vegetables, making it a guilt-free choice for busy families like mine.

Easy Mexican Chicken

Easy Mexican Chicken

4.5 from 1936 votes

This is a simple one-pan Mexican chicken recipe perfect for busy weeknights. Juicy chicken breasts are seasoned with a smoky spice blend and simmered in a flavorful tomato sauce.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 1.5 lbs)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Sauce

1 (15-ounce) can diced tomatoes with green chilies (like Rotel)
1/2 cup chicken broth
1/4 cup chopped fresh cilantro (optional)

👨‍🍳Directions

1Pat the chicken breasts dry with paper towels.
2In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
3Rub the spice mixture evenly over both sides of the chicken breasts.
4Heat the olive oil in a large skillet over medium-high heat until shimmering.
5Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and a thermometer inserted into the thickest part reads 165°F.
6Remove the chicken from the skillet and set aside on a plate.
7Reduce the heat to medium.
8Pour the diced tomatoes with green chilies and chicken broth into the skillet.
9Stir to combine, scraping up any browned bits from the bottom of the pan.
10Bring the sauce to a gentle simmer.
11Return the chicken breasts to the skillet, nestling them into the sauce.
12Cover the skillet with a lid and reduce the heat to low.
13Simmer for 10-12 minutes, until the chicken is cooked through and the sauce has slightly thickened.
14The chicken should be tender and reach an internal temperature of 165°F.
15Remove the lid and let the chicken rest for 2-3 minutes.
16Garnish with fresh cilantro if desired.
17Serve the chicken with the sauce spooned over the top.

🔧Equipment

Large skillet with lid
Measuring spoons
Cutting board
Knife
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 100mg🧂Sodium: 750mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 35g

📝Notes

For extra flavor, you can add a drained can of black beans or corn to the sauce in step 3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Easy Mexican Chicken Works

This easy Mexican chicken recipe is always a good idea for any occasion, whether it is a busy weeknight or a casual family gathering. The flavors are bold but not overwhelming, and the dish comes together with minimal effort.

I love that I can double the recipe and feed a crowd without any extra stress. The leftovers are just as delicious, and I often use them for quick lunches or to top salads.

If you want a reliable, crowd pleasing meal that tastes like you spent hours in the kitchen, this is it. Give it a try, and I am sure your family will love it as much as mine does.

❓ Frequently Asked Questions About Mexican Chicken

1. What type of chicken should I use for this recipe?

The best type of chicken to use for this recipe is boneless, skinless chicken breasts or thighs. You can also use chicken tenders or cutlets if you prefer.

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