Skillet Taco Chicken
Moist ground chicken, warming spices, aromatic vegetables, and sweet corn, all simmered together in savory taco sauce. Topped with fresh Mexican cheese and cilantro, this incredible one-pan meal is ready in about 20 minutes.
There’s so much flavor in this one pan meal! I started with a bottle of taco sauce, and then elevated flavors with onion, green pepper, spices, and herbs. All ingredients are pantry staples and this wholesome meal comes together in a flash.
You can make this dish mild, medium or hot. I chose to make the dish mild by using mild taco sauce. I served hot sauce on the side for those preferring a fiery dish!
What is taco sauce?
Taco sauce is a puree of tomatoes, chilies, spices, and vinegar. It’s got all the flavors of salsa, but it’s a smooth sauce. Taco sauce is typically relegated to a topping for tacos, but it makes an amazing base for a flavorful sauce. It’s a one-stop-shop for flavor and you will ADORE this saucy dish.
Add your favorite vegetables to this dish if you want. I used bell pepper, onion, and fresh cob corn, but you can also add green peas, carrots, tomatoes, zucchini, and/or whatever else you have in your fridge and freezer. Also, I used fresh cob corn, but canned and frozen corn work too.
I used queso fresco cheese and it was divine! Queso Fresco is a Mexican cheese that works great in this dish. It’s like a mild version of feta; so it’s milky and salty at the same time. It’s just great with this chicken dish. You can also use Cotija, Oaxaca, or your favorite shredded Mexican cheese blend.
How should you serve your Skillet Taco Chicken?
I served our skillet taco chicken like stew, and we ate it out of bowls with spoons! Totally fabulous. You can also serve the chicken and sauce in corn and/ or flour tortillas or lettuce leaves, or pile the mixture over fluffy rice or your favorite grain.
Skillet Taco Chicken
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 bell pepper, any color, seeded and chopped
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 jar, 16 ounces taco sauce, mild or hot
- 1 cup corn, either fresh cob corn or canned or frozen corn (keep frozen corn frozen until ready to use)
- Crumbled Queso Fresco cheese, or Cotija, Oaxaca, or shredded Mexican cheese blend
- Fresh cilantro leaves for serving
Equipment
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, breaking up the meat as it cooks. Add the bell pepper, onion, and garlic and cook for 3 to 5 minutes, until the vegetables soften.
- Add the chili powder, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant.
- Add the taco sauce and corn and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. Season to taste with salt and black pepper.
- Top with crumbled Mexican cheese and cilantro and serve.