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!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword enchilada chicken, one pan meal, skillet chicken recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 386kcal

Author Robin Miller

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.

Nutrition