Mexican Chicken

Name: Mexican Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 4-5 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1 teaspoon salt (for seasoning chicken); 1/2 teaspoon black pepper; 16 ounces salsa; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) corn, drained; 1 bunch fresh cilantro, finely chopped; 1/2 cup shredded Monterey Jack cheese; 1 teaspoon salt (for the bean mixture)

Recipe GLPRa06d1894a568b7

Mexican

Main Course

40 min

286 cal

Servings: 6

Stovetop

SNAP eligible

A flavorful one-pan Mexican-inspired chicken dish combining tender seasoned chicken breasts with black beans, corn, and salsa, topped with melted Monterey Jack cheese and fresh cilantro. This hearty, protein-packed meal is ready in under 45 minutes and serves six.

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Ingredients

4-5 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon ground cumin

1 teaspoon salt (for seasoning chicken)

1/2 teaspoon black pepper

16 ounces salsa

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) corn, drained

1 bunch fresh cilantro, finely chopped

1/2 cup shredded Monterey Jack cheese

1 teaspoon salt (for the bean mixture)

Directions

Pat the chicken breasts dry with paper towels. In a small bowl, combine the chili powder, paprika, cumin, 1 teaspoon salt, and black pepper. Season both sides of each chicken breast generously with this spice mixture.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the seasoned chicken breasts in the skillet. Sear for 4-5 minutes on the first side until light golden, then flip and sear the other side for another 3-4 minutes.
Pour the salsa evenly over the chicken. Reduce heat to medium-low, cover the skillet with a lid, and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest part.
Carefully remove the chicken breasts from the skillet and set aside on a cutting board. Stir the drained black beans, drained corn, and 1 teaspoon salt into the salsa mixture remaining in the skillet. Cook uncovered for 3-4 minutes, stirring occasionally, until heated through.
Cut the cooked chicken breasts into bite-sized pieces or leave whole, depending on your preference. Return the chicken to the skillet and gently fold it into the bean and corn mixture.
Sprinkle the shredded Monterey Jack cheese evenly over the top of the dish. Cover the skillet and let sit off the heat for 1-2 minutes until the cheese melts. Top with the freshly chopped cilantro and serve immediately.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at Harris Teeter, Food Lion, Kroger, ALDI, and Walmart year-round, so no special trips needed. At roughly $1.20 per serving, this is solid value—chicken breast and pantry staples dominate the cost, with the monterey jack cheese as the single most expensive component. The 40-minute stated time is honest if you're not butterflying thick chicken breasts; assume 45 minutes if yours are over an inch thick and need pounding. This works well for a family weeknight, reheats cleanly in the microwave, and cilantro keeps it fresh enough that leftovers stay appealing the next day.