One-Pan Taco Chicken Skillet with Bold Southwest Flavor
Tender chicken simmered in taco spices with beans and tomatoes creates a bold one-pan dinner that’s fast, hearty, and packed with flavor.
Equipment
- Large skillet
- Tongs
- Knife
- Measuring spoons
- Wooden spoon
Ingredients
- 4 boneless skinless chicken breasts
- Salt
- Black pepper
- 2 tablespoons olive oil
- 2 teaspoons taco seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 3 cloves garlic minced
- 1 cup canned diced tomatoes drained
- 1/2 cup black beans rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup chicken broth
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro optional
- 1/2 cup shredded cheddar or Mexican blend cheese optional
Instructions
- Season the chicken with salt, pepper, taco seasoning, smoked paprika, and cumin.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for about 5–6 minutes per side until golden, then remove from the skillet.
- Reduce heat to medium and sauté the garlic until fragrant.
- Add the diced tomatoes, black beans, corn, and chicken broth, stirring to combine.
- Return the chicken to the skillet and simmer until it reaches 165°F internally.
- Sprinkle cheese over the top if using and cover briefly until melted.
- Finish with lime juice and optional cilantro before serving.
Notes & Wine Advice
Notes
For deeper flavor, let the chicken rest with the seasoning for a few minutes before cooking. If you prefer extra heat, add a pinch of chili flakes or diced jalapeño. Avoid overcrowding the skillet so the chicken browns properly instead of steaming.Wine Advice
A fruit-forward Garnacha pairs beautifully with the smoky spices, while a chilled Sauvignon Blanc offers bright acidity that balances the savory richness.Nutrition values
Calories: 470 kcal | Carbohydrates: 14 g | Protein: 42 g | Fat: 26 g | Saturated Fat: 7 g | Sodium: 630 mg | Sugar: 4 g