So, you've decided that you're going to do a Mexican night for dinner this week. You look through all of your Mexican recipes. Tacos? No, you just had those two weeks ago. Enchiladas? You're sick of those. Chicken with salsa? Hm, you're not really in the mood for that.
If this process sounds familiar, then this Mexican skillet recipe is for you. This is a great way to stay true to the characteristics of a Mexican dinner, while changing things up from the status quo. Experimenting with recipes to make something new can be daunting, so that's why we're here to help. We've tried this recipe, and we think it's quite delicious!
Plus, we've given you a side to go with this skillet chicken recipe: corn muffins. Everyone loves corn muffins. With a good mix on hand, they're very easy to make. Or, if you're feeling particularly motivated, grab a good corn muffin recipe (we've got one on our site if you need it!) and make them from scratch. Few things are more delicious than homemade corn muffins!
We hope you enjoy this Mexican skillet chicken recipe. If you do, give our other recipes a try! We have hundreds of recipes and other food articles on our site. You can find yummy meals to try, all while learning about different foods' history and nutritional profiles. It truly is the full package!
Mexican Skillet Chicken with Corn Muffins
Ingredients:
1 to 2 teaspoons chili powder
¼ teaspoon salt
¼ teaspoon pepper
4 boneless, skinless chicken breast halves (about 1 ¼ pounds)
1 Tablespoon vegetable oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/3 cup of thick and chunky salsa
Tortilla chips for serving
1 box corn muffin mix
Directions:
1. Prepare corn muffins according to package directions, place in oven to bake while preparing chicken.
2. Mix chili powder, salt, and pepper. Sprinkle evenly over both sides of chicken breast halves.
3. Heat oil in a 10 inch skillet over medium heat.
4. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when cut through thickest part.
5. Stir in beans, corn, and salsa. Heat to boiling; reduce heat.
6. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with tortilla chips and hot buttered corn muffins. Makes 4 servings.