Here is a quick and easy 30-minute dinner you’re going to love. Loaded with southwestern flavors, this New Mexican Chicken will become a welcome regular in your menu rotation.
Packed with the flavors you love from taco seasoning along with bell peppers, onions and poblano peppers (mild chiles), this packs a wallop and will delight your whole family.
Chicken coated with sauteed vegetables and cheese in skillet.
I used a packet of McCormick’s Gluten-Free Taco Seasoning mix for my chicken. If you want to make your own taco seasoning, I recommend this recipe from my friend Traci at The Kitchen Girl. Easy and so delicious! Just be sure you use gluten-free seasonings to make it if needed. Both McCormick and Penzeys are very good at labeling, showing all the ingredients so it’s easy to tell if they are safe.
I love the foods of New Mexico and treasure my memories from trips to Santa Fe and Taos. There is something magical about the Southwest in the U.S. The sky is the bluest and they have “dry rain” when it is so hot that the rain evaporates before it hits the ground. The people are wonderful and welcoming, happy to share their culture with visitors.
The remarkable foods tend to evolve around the Three Sisters, squash, corn, and beans that all grow well together in the fields. They make up the foundation of the meals in the area. You will find them often on the menus in restaurants.
Today’s New Mexico Chicken has a combination of the flavors of the region and takes me back to the many incredible meals we had there. This is a simpler rendition with common pantry ingredients you are likely to have on hand, easy to make and tasty.
If you want more heat, you can add chopped jalapeno peppers or Hatch green chiles for bolder flavor. If you want a vegetarian version, replace the chicken with mushrooms and squash then add beans for protein. Both versions are delicious!
While this is made with chicken, you could substitute any other protein your family enjoys, turkey, pork, beef, etc. Just adjust the cooking time accordingly. Turkey is done at 165°F, pork at 145°F, and beef at 125°F (74°C, 63°C, and 52°C).
I adore the simplicity of this recipe and how quickly it all comes together. You will have dinner on the table in no time, to the delight of your family and friends. You may want to double the recipe because the leftovers are fabulous too!
New Mexican Chicken is a wonderful meal when time is short and you want tons of flavor. Made with ingredients you probably have in your pantry and refrigerator, this recipe requires no last minute runs to the grocery store!
I love the bold flavors in such a simple preparation. I hope you give this New Mexican Chicken a try and fall in love with it just like I have!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for New Mexican Chicken:
- Olive oil, chicken, taco seasoning, chipotle, cumin, garlic,
- Red bell peppers, Poblano peppers, corn, chicken stock,
- Shredded cheese, cilantro or parsley
PRO Tip:
If your chicken breasts are really thick, you can butterfly them or simply cut in half horizontally. To butterfly, make a slit along the long side, cutting about halfway through. Open like a book until the two sides lay flat. Cut a little deeper if needed. This allows for faster, more even cooking.
PRO Tip:
McCormick and Penzeys are excellent about labeling their spice blends helping you identify gluten ingredients. If you want, you can make your own gluten-free taco seasoning using my friend Traci’s recipe here.
How to make New Mexican Chicken:
- Season the chicken with the taco seasoning, chipotle, cumin, and salt then sauté it in hot oil, cooking until it hits 165°F (74°C) in the center, about 5 to 8 minutes per side. Transfer to a plate and cover with foil.
- Add the garlic, onions, peppers, and corn to the same skillet, cooking until translucent and softened, about 5 minutes. Add more oil if needed. Push the vegetables to the side of the skillet.
- Return chicken to the skillet, turn the heat to low. Top with the vegetable mixture and cheese. If you want, you can cover the skillet to help melt the cheese. Rewarm the chicken for about 3 minutes.
- Garnish with cilantro or parsley and serve hot.
PRO Tip:
If you want more heat, you can add jalapeno peppers or Hatch green chiles for bolder flavor. If you want a vegetarian version, replace the chicken with mushrooms and squash then add beans for protein. Both versions are delicious!
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
Use a gluten-free taco seasoning or make your own using my friend’s recipe here.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
New Mexican Chicken (Gluten Free)
Here is a quick and easy 30-minute dinner you’re going to love. Loaded with southwestern flavors, this New Mexican Chicken could become a welcome regular in your menu rotation.
Ingredients
- 1 tbsp olive oil
- 1 lb (454g) chicken breasts or thighs, boneless and skinless
- 2 tbsp gluten-free taco seasoning
- 1 tsp ground chipotle pepper or smoked paprika
- 1/2 tsp ground cumin, or to taste
- Kosher salt, to taste
- 1 clove garlic, minced
- 1 small onion, chopped finely
- 2 red bell peppers, chopped finely
- 2 poblano peppers or mild green chiles, chopped, optional
- 2 cups corn kernels (frozen is fine)
- 1/4 cup chicken stock or water
- 2 cups (8 oz; 227g) shredded Colby, Monterey Jack, or Pepper Jack cheese
- Fresh cilantro or parsley, chopped, for garnishing, optional
Instructions
- In a large skillet over medium-high heat, heat the oil. If your chicken breasts are really thick, consider either cutting them in half horizontally to make two pieces or butterfly them. Either action allows for faster, more even cooking. (Directions for butterflying in Note below.)
- Season the chicken on all sides with the taco seasoning, chipotle, and salt. Add the chicken to the hot oil and cook until golden and cooked through, about 5 to 8 minutes per side. It is done when it registers 165°F on an instant read thermometer inserted in the center. Transfer the chicken to a plate and cover with foil.
- Add the garlic, onions, peppers and corn to the skillet, cooking until onions are translucent and peppers are soft, about 5 minutes. Add chicken stock and stir in to make a sauce. Push the vegetables to the side of the skillet.
- Reduce the heat to low. Return the chicken to the skillet. Top the chicken with the vegetables and cheese. If you want, cover the skillet to help the cheese melt. Reheat the chicken for about 3 minutes.
- Garnish with the cilantro or parsley and top with more of the vegetables if you want. Serve hot.
Recipe found at www.theheritagecook.com
Notes
Use a gluten-free taco seasoning or make your own using my friend Traci’s recipe here.
To butterfly, make a slit along the long side, cutting about halfway through. Open like a book and cut a little deeper if needed to get the two halves to lay flat.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Cooking Professionally website.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 312Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 601mgCarbohydrates: 28gFiber: 5gSugar: 9gProtein: 17g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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