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An overhead shot of a rustic black cast iron skillet filled with delicious Cheesy Mexican Chicken, topped with melted cheese and fresh herbs.

Cheesy Mexican Chicken (One-Pan, 30-Minute Recipe)

This Cheesy Mexican Chicken is the ultimate one-pan, 30-minute meal! Tender chicken, black beans, corn, and bell peppers in a smoky sauce, all topped with gooey melted cheese. Perfect for a quick and easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 15-ounce can black beans rinsed and drained
  • 1 15-ounce can corn drained
  • 1 10-ounce can diced tomatoes with green chiles undrained
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper
  • 0.5 cup low-sodium chicken broth
  • 2 cups shredded Mexican cheese blend
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • 1 Large oven-safe skillet (12-inch)
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. In a small bowl, combine the chili powder, cumin, paprika, oregano, salt, and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken cubes and cook for 5-7 minutes until browned and cooked through. Remove from skillet.
  3. In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes until softened. Add minced garlic and cook for 1 more minute.
  4. Return the chicken to the skillet. Stir in black beans, corn, diced tomatoes with green chiles, the spice blend, and chicken broth. Combine well.
  5. Bring to a simmer and cook for 5 minutes to let flavors meld and the sauce thicken.
  6. Sprinkle the shredded cheese over the top. Cover to melt on the stovetop (2-3 minutes) or broil in the oven (1-2 minutes) until bubbly.
  7. Remove from heat, garnish with fresh cilantro, and serve hot.

Notes

Tip 1: For the best, smoothest melt, shred your own block of Monterey Jack or cheddar cheese.
Tip 2: Don't overcrowd the skillet when searing the chicken; cook in batches if necessary to get a good brown crust.
Tip 3: Feel free to add a squeeze of fresh lime juice at the end to brighten up the flavors.