Tex-Mex Chicken Skillet — Easy One-Pan Dinner in 30 Minutes

Picture this: one cast iron skillet, bold smoky flavors, melty cheddar, and a dollop of cool sour cream on top — and the whole thing is on the table in 30 minutes flat. This Tex-Mex Chicken Skillet is the weeknight dinner your family will ask for again and again, and it only uses one pan.

Tex-Mex Chicken Skillet

A bold, cheesy one-pan Tex-Mex chicken dinner loaded with corn, black beans, tomatoes, bell pepper, and melted cheddar. Ready in 30 minutes and perfect for busy weeknights or meal prep.

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Ingredients Equipment Method Notes

Ingredients

  

• – 2 tablespoons olive oil
• – 1 small yellow onion diced
• – 1 medium green bell pepper diced
• – 3 cloves garlic minced
• – 3 cups cooked shredded chicken rotisserie or poached
• – 1 15 oz can black beans, drained and rinsed
• – 1 1/2 cups frozen corn or canned, drained
• – 1 cup cherry tomatoes halved (or 1 can diced tomatoes, drained)
• – 1 tablespoon taco seasoning store-bought or homemade
• – 1/2 teaspoon smoked paprika
• – 1/2 teaspoon salt adjust to taste
• – 1/4 teaspoon black pepper
• – 1/4 cup chicken broth or water to loosen if needed
• – 1 1/2 cups shredded cheddar cheese or Mexican blend
• – Sour cream fresh cilantro, lime wedges — for serving

Equipment

• – Large cast iron skillet or oven-safe skillet (12-inch)
• – Cutting board and knife
• Wooden spoon or spatula
• – Measuring cups and spoons
• – Two forks (for shredding chicken if not using rotisserie)

Method

 

1. Heat olive oil in a large cast iron skillet over medium heat.
2. Add onion and bell pepper. Sauté 4–5 minutes until softened.
3. Add garlic and cook 30 seconds until fragrant.
4. Stir in shredded chicken, black beans, corn, and tomatoes.
5. Add taco seasoning, smoked paprika, salt, pepper, and chicken broth. Stir well to combine.
6. Cook over medium heat for 5–7 minutes, stirring occasionally, until everything is heated through and well combined.
7. Remove from heat. Sprinkle shredded cheddar evenly over the top. Cover with a lid for 2–3 minutes until cheese melts.
8. Top with a dollop of sour cream and fresh cilantro. Serve with lime wedges directly from the skillet.

Notes

– Rotisserie chicken is the easiest option — shred it by hand in minutes.
– For extra heat, add 1 diced jalapeño in Step 2 or a pinch of cayenne with the spices.
– To make it a complete one-pot meal, stir in 1 cup cooked rice in Step 4.
– Storage: Refrigerate up to 4 days. Reheat in a skillet over medium-low or microwave 60–90 seconds.
– Freezer: Freeze (without sour cream topping) up to 2 months. Thaw overnight and reheat on stovetop.
– Serving ideas: Use as taco filling, burrito bowl base, or serve over tortilla chips.

CALORIES: 480
PROTEIN: 40g

It’s the kind of recipe that cleans out the pantry and still feels like a celebration. Shredded chicken, sweet corn, hearty black beans, fresh tomatoes, and warm taco spices all come together in one cozy skillet — no fuss, no stress, just big flavor.

Summary

This Tex-Mex Chicken Skillet is a quick one-pan dinner loaded with shredded chicken, corn, black beans, diced tomatoes, green pepper, melted cheddar, and taco spices. Ready in 30 minutes and perfect for busy weeknights or meal prep.

Nutrition Facts

Tips and Variations for Tex-Mex Chicken Skillet

Rotisserie chicken is your best friend here — just shred it, toss it in, and dinner is practically done. A cast iron skillet holds heat beautifully and gives the bottom layer a slight golden crust that makes every bite better. Add your cheese off the heat and cover the pan for 2 minutes so it melts perfectly without overcooking.

Want to stretch this into a bigger meal? Stir in 1 cup of cooked rice or serve it over tortilla chips for a loaded nacho-style dinner. For a spicier kick, add a diced jalapeño with the bell pepper or stir in a spoonful of chipotle peppers in adobo sauce. Leftovers make amazing taco filling, burrito bowls, or quesadilla stuffing the next day.

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