Fiesta Chicken and Peppers

Pan-seared chicken, seasoned with taco seasoning and simmered in enchilada sauce with corn, bell peppers, and onion. This one-pan meal is sure to wake up your tastebuds.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword dinner, easy chicken recipe, enchilada sauce, quick and easy, weeknight

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 287kcal

Author Robin Miller

Equipment

Skillet

Ingredients

1 tablespoon olive oil divided
1 pound boneless skinless chicken breasts tenders, or thighs
2 teaspoons taco seasoning
1/2 cup chopped onion
2 bell peppers any color, seeded and chopped
10 ounces enchilada sauce or tomato sauce
11- ounce can fiesta-style corn also called Mexicorn, or 1 cup canned or frozen corn
Salt and freshly ground black pepper
Chopped fresh cilantro for serving optional
Cooked rice or tortillas for serving optional

Instructions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with the taco seasoning and add to the hot pan. Cook until the chicken is golden brown on both sides. Transfer the chicken to a plate.
Heat the remaining oil in the same pan over medium-high heat. Add the onion and bell pepper and cook for 3 to 5 minutes, until soft. Add the enchilada sauce or tomato sauce and corn and bring to a simmer. Return the chicken to the pan with any accumulated juices from the plate and return to a simmer.
Reduce the heat to medium-low and simmer for 10 minutes. Top with cilantro if using, and serve with rice if desired.

Nutrition