Tex Mex Chicken Thighs
This buttery soft chicken is coated with spices, seared until golden, and then braised in a satiny enchilada sauce with plump white beans. Easy, healthy, and made in one pan!
There are so many layers of flavor in this chicken. First, the chicken is coated with chili powder, cumin, onion, and garlic – and the warming spices penetrate the flesh from the very beginning. Next, the chicken is seared in olive oil, locking in flavor and juiciness. Then, the chicken is simmered in savory enchilada sauce until ultra-fork-tender. You’ll be licking up every last drop of that sauce.
I used chicken thighs, but you can use chicken breasts. I love how juicy chicken thighs are, and they stay juicy while cooking. In fact, you can simmer them for eons and they never dry out. That said, you can use chicken breasts instead. I used boneless chicken, but if you use bone-in, simply add 5 to 10 minutes to the cooking time.
How should you serve your Tex mex chicken? You’ll want something to soak up this delicious sauce, so I suggest serving rice, cauliflower rice, mashed potatoes, pasta, couscous, or your favorite cooked grain on the side.
Ingredient notes
- I used white beans, but you can use any variety of bean you want.
- To make this dish spicy, used hot enchilada sauce.
Tex Mex Chicken Thighs
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 15 to 19 ounces red enchilada sauce, mild or hot
- 14- ounce can white beans, rinsed and drained
- Fresh cilantro leaves for serving, optional
For Serving
- Cooked rice, or mashed potatoes, or grain of choice
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with the chili powder, cumin, onion powder, garlic powder, salt, and black pepper. If desired, cover with plastic and refrigerate for up to 24 hours.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Add the enchilada sauce and bring to a simmer.
- Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, until the chicken is cooked through and fork-tender.
- Add the beans and simmer for 2 to 3 minutes to heat through. Top with cilantro, if using, and serve.