Mexican Chicken Skillet: An easy 30 minute recipe made with sweet potatoes, black beans and spicy al fresco chicken sausage. This simple one pot chicken recipe is sure to get rave reviews!
I am excited to partner with al fresco all natural chicken sausage for this post. As always, all opinions and recipe are my own.
We are back in the swing of the school year now, and with that comes the need for easy dinner recipes. Okay, who am I kidding–I always need quick family meals!
I love to turn to al fresco all natural chicken sausage to help me get healthy 30 minute meals on the table. With incredible flavor packed into each variety of chicken sausage, I can make a variety of meals that my family LOVES, like Instant Pot Jambalaya, Caprese Pasta Salad or Jalapeno Chicken Tacos with Pineapple Salsa–or this Mexican Chicken Skillet.
Mexican Chicken Skillet
Skillet sweet potatoes are perfectly seasoned and pan fried and then tossed with al fresco Spicy Jalapeno Chicken Sausage and black beans for an incredibly fast, extremely tasty, one pot gluten-free meal.
I knew that I would LOVE a Sweet Potato Skillet with black beans and chicken sausage, as I have a serious love for all Sweet Potato Recipes, but I have to say, I was a bit hesitant to serve this Mexican skillet dinner to my husband.
You see, he is not much a fan of black beans, but I served it to him anyways, and his response was “Man, this sausage makes EVERYTHING good, I even like black beans this way!” And he served himself up 3 plates!! That should be all the reason you need to make this Mexican Chicken Skillet ASAP!
How To Make Mexican Chicken Skillet
Step One: Pan fry cubed Sweet Potatoes
- Cube scrubbed and peeled sweet potatoes into 1/2 inch cubes.
- Heat cast iron or non-stick skillet over medium high heat, and add in 1 tablespoon oil.
- Add sweet potatoes and taco seasoning.
- Brown sweet potatoes on each side, flipping every couple minutes. This should take about 5-7 minutes.
Step Two: Add in Slice Chicken Sausage
- Move sweet potatoes to one sides of skillet and add in sliced chicken sausage.
- Brown sausage on each side, about 1-2 minutes per side.
Step Three: Add Black Beans and Stock
- Add in black beans and chicken stock and stir everything together.
- Let simmer for 10 minutes, or until sweet potatoes are tender, and chicken stock has evaporated.
Step Five: Finish Mexican Skillet with Cheese
- Finish the chicken skillet with the zest of one lime and then squeeze of fresh lime juice.
- Top with shredded cheese and cilantro if desired.
Notes on Mexican Skillet Recipe
- I used chicken stock as my cooking liquid in this Mexican Chicken recipe, but if you are not gluten-free, a light beer adds great flavor.
- You can use rinsed and drained canned black beans, or homemade Instant Pot beans in this recipe for Mexican Chicken.
- I love to use shredded Montery Jack cheese, but cheddar, colby, or queso fresco work great in this skillet recipe. You can also omit the cheese for a dairy-free recipe.
- The lime and cilantro are not necessary but do make the flavors really pop in this Mexican dish.
- I prefer a cast iron skillet, as it really helps to crisp up my skillet sweet potatoes perfectly. However a non-stick pan will work as well.
- You can use avocado oil, canola oil, or coconut oil as the oil in this recipe.
More Healthy Mexican Recipes
- Mexican Grilled Corn
- Mexican Quinoa Salad
- Mexican Eggs Benedict with Avocado Hollandaise
- Healthy Vegetarian Mexican Lasagna
- Healthy Black Bean Baked Tacos
- Southwestern Sweet Potato Hash with Cilantro Pesto
- Southwestern Chicken Cobb Salad with Cilantro Lime Dressing
Chicken and Sweet Potato Skillet with Black Beans
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
Mexican Chicken Skillet
Ingredients
- 1 tablespoon avocado oil
- 1/2 tbsp taco seasoning
- 4 medium sweet potatoes cut into 1/2 inch cubes
- 1 package al fresco Spicy Jalapeno Chicken Sausage cut into 1 inch slices
- 2 cups black beans
- 1/2 cup chicken stock or water or beer
- 1/2 cup shredded cheese
- 1 lime zest and juice
- cilantro if desired
Instructions
- Cube scrubbed and peeled sweet potatoes into 1/2 inch cubes.
- Heat cast iron or non-stick skillet over medium high heat, and add in 1 tablespoon oil.
- Add sweet potatoes and taco seasoning. Brown sweet potatoes on each side, flipping every couple minutes. This should take about 5-7 minutes.
- Move sweet potatoes to one sides of skillet and add in sliced chicken sausage. Brown sausage on each side, about 1-2 minutes per side.
- Add in black beans 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 then squeeze of fresh lime juice.
- Top with shredded cheese and cilantro if desired.
Notes
- Use chicken stock or if are not gluten-free, a light beer, as the cooking liquid.
- You can use rinsed and drained canned black beans, or homemade Instant Pot beans in this recipe.
- Shredded Montery Jack cheese, cheddar, colby, or queso fresco work great in this skillet recipe. You can also omit the cheese for a dairy-free recipe.
- The lime and cilantro are not necessary but do make the flavors really pop in this Mexican dish.
- I prefer a cast iron skillet, as it really helps to crisp up my skillet sweet potatoes perfectly. However a non-stick pan will work as well.
- You can use avocado oil, canola oil, or coconut oil as the oil in this recipe.
To Make this Mexican Chicken Sausage Dinner You May Need
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Kristen Chidsey
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This looks like a fun recipe to try out on my family and I like that it is only “1 pot” that means, less dishes and I am all for that!
One pot meals are always my favorite for that same reason Sarah! Enjoy