one-skillet-chicken

One-skillet dinners seem to be all the rage and it is understandably why. No one loves to wash dishes and this skillet makes dinner uncomplicated and cleanup even easier.

seasonings-and veggies

This chicken breast skillet couldn’t be any simpler and satisfying. The chicken is lightly dusted with flour and Lawry’s seasonings giving the chicken a juicy, tender, and delicious flavor. Combined with colorful bell peppers, a slight hint of spice from jalapeños, roasted corn, and tangy lime – this dish has authentic flavors of Mexico and can be made is less than 30 minutes.

Watch the video below to see how truly simple this dish is to whip up. Also be sure to visit The Guide — it’s a great resource for flavorful recipes, tips, and tricks.

one-skillet-chicken-Mexican

One-Skillet Mexican Chicken

5 (1 rating)
This chicken breast skillet couldn’t be any simpler and satisfying. The chicken is lightly dusted with flour and Lawry’s seasonings giving the chicken a juicy, tender, and delicious flavor. Combined with colorful bell peppers, a slight hint of spice from jalapeños, roasted corn, and tangy lime – this dish has authentic flavors of Mexico and can be made is less than 30 minutes.
Print Pin Rate
Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 4 to 5 skinless chicken breast tenderloins
  • 1 ½ teaspoons cayenne pepper
  • 2 teaspoons Lawry’s seasoned salt
  • 1 teaspoon Lawry’s garlic salt
  • ½ teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsalted butter, divided
  • 2 15.25-ounce cans whole kernel corn, drained
  • 1 jalapeño, thinly sliced
  • 3 mini sweet bell peppers, thinly sliced
  • 1 large clove garlic, minced
  • ½ teaspoon salt
  • 1 lime juiced
  • 1 lime, cut into wedges
  • 1/2 tablespoon dried oregano
  • ½ cup water

Instructions 

  • Preheat broiler.
  • In a plate combine chili powder, seasoned salt, garlic salt, black pepper, and flour.
  • Lightly dredge the chicken in mixture and shake off any excess.
  • Melt 2 tablespoons of butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook about 2 to 3 minutes on each side until browned. Transfer to a plate.
  • Add remaining butter, corn, jalapeño, bell peppers, garlic, and salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes.
  • Add the chicken, lime juice, oregano, and water. Cook, stirring, until the chicken is just cooked through, about 2 minutes.
  • Transfer the skillet to the broiler. Broil until corn and chicken browns, about 3 minutes. Serve with lime wedges.

Notes

To make this dish kid-friendly, skip the jalapenos. 
Calories: 646kcal, Carbohydrates: 97g, Protein: 39g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 95mg, Sodium: 2177mg, Potassium: 1445mg, Fiber: 12g, Sugar: 21g, Vitamin A: 4373IU, Vitamin C: 150mg, Calcium: 46mg, Iron: 4mg
Author: Yvette Marquez
Course: Main Course
Cuisine: Tex-Mex

A special thanks to Lawry’s for sponsoring this blog post. Opinions are my own.

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