Mexican Chicken and Sweet Potato Skillet

This Mexican Chicken Skillet is an easy 30-minute recipe! Made with only a handful of ingredients, this one-pot chicken and sweet potato recipe is sure to get rave reviews!

Nothing quite beats a one-pot meal, especially when it is as easy to make as this recipe! Made with chicken, sweet potatoes, black beans, corn, and taco seasoning, not only is this recipe easy, but it is also full of flavor and nutrients. Serve alone or with a scoop of Homemade Guacamole and a Pina Colada.

My family devours anything made with Tex Mex flavors. From Classic Tacos to Taco Salad to Mexican Lasagna, to this simple Mexican Chicken Skillet, the flavors just never disappoint.

This Mexican Style Chicken and Sweet Potato skillet happens to be a weeknight staple. Because it is made in one pan, ready in 30 minutes, and uses inexpensive basic staples, I love turning to this recipe on nights I need something fast and flavorful.

Ingredients Needed

• Chicken: Use boneless, skinless chicken breasts, or thighs.
• Beans: I personally prefer the flavor combination of black beans with the sweet potatoes, but you can opt to use pinto beans or red beans if desired. Use either rinsed canned beans, or dried beans cooked in the Instant Pot.
• Taco Seasoning: Homemade Taco Seasoning is always best in terms of flavor and sodium content, but use a packaged blend if that is what you have on hand.
• Liquid: I use chicken stock or vegetable broth to simmer the skillet meal. Feel free to just use water, but you may find you need to add a pinch of salt.

Step-By-Step Instructions

Step One: Pan-Fry Chicken

• Cube up boneless skinless chicken breasts and season with taco seasoning.
• Heat a large non-stick skillet over medium-high heat and add in a bit of oil.
• Add the chicken and saute on each side until just browned through about 2-3 minutes per side.
• Remove the chicken from the skillet to a plate.

Step Two: Pan-Fry Sweet Potatoes

• Add in a bit more oil to the skillet and add in the cubed sweet potatoes
• Brown sweet potatoes on each side, flipping every couple of minutes. This should take about 5-7 minutes.

Step Three: Simmer

• Add in black beans, taco seasoning, corn, cooked chicken, and chicken stock and stir everything together.
• Let simmer for 10 minutes, or until sweet potatoes are tender, and chicken stock has evaporated.
• Finish the chicken skillet with the zest and juice of one lime.

Speed It Up

While this recipe calls for raw chicken, you can opt to use leftover shredded chicken or leftover grilled chicken and skip the step of browning the chicken and just add the leftover chicken to the skillet with the stock, beans, and corn.

Another great option would be to use spicy sausage, like al fresco Jalapeno Chicken Sausage or andouille sausage,  and add the sliced chicken to the skillet along with the beans, corn, and stock.

Recipe Notes and Tips

• If you are not gluten-free or serving to kids, using a light beer in place of the broth or water adds a great punch of flavor.
• This chicken and sweet potato skillet is delicious topped with shredded cheese if desired.
• Leftovers will keep in a sealed container for up to 3 days in the refrigerator.

More Healthy Mexican Recipes

• Mexican Grilled Corn
• Mexican Quinoa Salad
• Healthy Black Bean Baked Tacos
• Southwestern Chicken Cobb Salad

I would love to know how you enjoy this easy 30-minute chicken recipe! Be to leave a comment and let me know. 

Mexican Chicken Skillet

An easy 30-minute recipe made with sweet potatoes, black beans, and spicy chicken sausage. This simple one-pot chicken recipe is sure to get rave reviews!

4.56 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Servings: 4

Calories: 488kcal

Author: Kristen Chidsey

Ingredients

• ▢ 1 tablespoon canola oil divided
• ▢ 1 pound boneless, skinless chicken breasts cut into 2 inch chunks
• ▢ 4 teaspoons taco seasoning divided
• ▢ 4 medium sweet potatoes peeled and cut into ½ inch cubes
• ▢ 2 cups black beans
• ▢ 1 cup frozen corn
• ▢ ½ cup chicken stock or water
• ▢ 1 lime zest and juice

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Heat a cast-iron or non-stick skillet over medium-high heat, and add in a teaspoon of oil.
• Season the chicken with 2 teaspoons of taco seasoning and then brown the chicken on each side, about 2-3 minutes per side, and then remove the chicken to a plate.
• Add the remaining amount of oil to the skillet along with sweet potatoes. Brown sweet potatoes on each side, flipping every couple of minutes. This should take about 5-7 minutes.
• Add in black beans, corn, remaining taco seasoning and chicken stock and stir everything together. Let simmer for 10 minutes, or until sweet potatoes are tender, and chicken stock has evaporated.
• Finish the chicken skillet with the zest of one lime and fresh lime juice. Serve.

Notes

• Use chicken stock or if are not gluten-free, a light beer, as the cooking liquid.
• Shredded Monterey Jack cheese,  cheddar, Colby, or queso fresco is a delicious addition to the skillet, as is chopped cilantro. 
• The lime is not necessary but does make the flavors really pop.
• Leftovers will keep in a sealed container for up to 3 days in the refrigerator
• While this recipe calls for raw chicken, you can opt to use leftover shredded chicken or leftover grilled chicken and skip the step of browning the chicken and just add the leftover chicken to the skillet with the stock, beans, and corn.
• Another great option would be to use spicy sausage, like al fresco Jalapeno Chicken Sausage or andouille sausage, and add the sliced chicken to the skillet along with the beans, corn, and stock.

Nutrition

Calories: 488kcal | Carbohydrates: 78g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 276mg | Potassium: 1650mg | Fiber: 16g | Sugar: 10g | Vitamin A: 32097IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 4mg

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