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.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword chicken tacos, ground chicken, one pan meal, taco sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 252kcal

Author Robin Miller

Equipment

Skillet

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

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.

Nutrition