Today’s Tex Mex Chicken Supper is a wonderful one-pan meal that will have your kids and family begging for seconds. Easy to make, rich with southwestern flavors, and topped with vegetables and melted cheese, what’s not to love?!
When I was in training for IBM I spent a lot of time in Dallas, Texas doing training. I was lucky to have a great group of friends in the area and we spent many evenings together drinking swirl margaritas, listening to music, and enjoying every moment. I miss those fun days.
Cooked chicken topped with vegetables and cheese, ready for heating and melting
Our evenings, after long days of work, were filled with face-aching laughter, singing along with the band, and dancing late into the night. Just what we needed to recharge our batteries and be ready for the next day’s work. It was almost like vacation with the most fun people.
One of my favorite things about traveling there was the food. Amazing, filled with bold flavors, perfectly balanced and so indulgent. Perfect to help offset the alcohol and fill our tummies.
I love the combination of flavors and ingredients in Tex-Mex cooking. The use of a variety of chiles combined with seasonings brings out the boldness of southwestern cuisine. If you don’t have all the varieties called for, just use a little more of what you do have.
If you don’t like spicy hot foods, you can use smoked paprika in place of the chipotle powder. You will get the signature smokiness without the heat making it more kid-friendly.
If you want more heat, you can add some chopped Hatch green chiles to the sautéed vegetables which will dial up the spice level nicely and make a beautiful flavor addition. If you are using the Hatch brand, be sure to buy mild – they are quite spicy but I love their flavor!
This recipe would also be delicious using turkey or pork. You will have to adjust your cooking time and keep flipping them while they are on the heat for the most even cooking.
One thing I love about this recipe is that it is made all in one skillet – easy and so little clean up required!
Poblano peppers are quite mild but their skins are fairly tough. If you want to remove them, char the peppers whole under the broiler or on the grill. When blackened all over, place in a bowl and cover with a clean kitchen towel or piece of plastic wrap. Let steam for about 5 minutes. Peel the blackened skins off the peppers and discard. The peppers are now ready to remove the stem and seeds and chop into small pieces.
If you don’t have the individual herbs and spices called for in the recipe, you can substitute 2 tbsp of taco seasoning in place of the cumin, oregano, ancho chile powder, chipotle, coriander, and cayenne.
I hope you try this Tex Mex Chicken Supper and savor every luscious bite. This is equally good for an easy weeknight meal or informal dinner party. Make it soon and enjoy!
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 Tex Mex Chicken Supper:
- Chicken: cumin, oregano, ancho chile powder or chili powder, chipotle powder or smoked paprika, coriander, cayenne, salt, chicken thighs, olive oil
- Vegetables/Toppings: onion, red bell peppers, poblano pepper, mild green chiles, garlic, black beans, cheese, cilantro/parsley/green onions
PRO Tip:
Chicken thighs retain more moisture and are more tender and harder to overcook than breast meat. But if all you have in the house is chicken breasts, go ahead and use them. The cooking time will need to be adjusted and you must watch them closely to be sure they don’t overcook.
How to make Tex Mex Chicken Supper:
- Season and sauté the chicken in a large skillet until cooked through, to 165°F (74°C). Transfer to a plate and set aside tented with foil.
- In the same skillet, sauté the onions, peppers, and chiles for 4 minutes, stirring often, then add the garlic and cook for another minute or two until vegetables are softened. Transfer the vegetables to a bowl.
- Reduce the heat to low and add the chicken back to the skillet. Top with the cheese and then the vegetables, dividing them evenly among the chicken pieces. Cover the skillet with a lid and cook just until the cheese is melted and chicken is reheated. Sprinkle with chopped cilantro, parsley, or green onions and serve hot.
PRO Tip:
I always use an instant read thermometer to temp my proteins. It helps me cook them to the perfect degree and not serve over or under-cooked meats. In my opinion they are worth every penny. My favorite is the Thermapen from ThermoWorks, the Rolls Royce of thermometers and an invaluable tool in my kitchen. I consider it one of my best investments and it lasts for years!
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
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.
Tex Mex Chicken Supper (GF)
This one-pan Tex Mex Chicken Supper celebrates the flavors of the Southwest and the influences of multiple cultures. Feel free to adjust the spicy seasonings to suit your family’s tastes and heat tolerances. I love this chicken and hope you enjoy every bite!
Ingredients
Chicken
- 2 tsp ground cumin
- 2 tsp oregano
- 1 to 2 tsp ancho chile powder or regular chili powder
- 1/2 tsp chipotle powder or 1 tsp smoked paprika
- 1/4 tsp ground coriander, optional
- 1/4 to 1/2 tsp ground cayenne pepper, to taste
- Kosher salt and freshly ground black pepper, to taste
- 1 lb (454g) boneless, skinless chicken thighs
- 1 tbsp olive oil
Vegetables/Toppings
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 red bell peppers, finely chopped
- 1 poblano pepper, finely chopped
- 1 (4 oz; 113g) can GF diced green chiles such as Hatch brand, optional
- 1 clove garlic, minced
- 1 (15 oz; 425g) can GF black beans, rinsed and drained, optional
- 2 cups (227g) shredded cheddar or Colby cheese
- Fresh cilantro, parsley, or green onions, finely chopped
Instructions
1. Prep and chop all the ingredients you will need before beginning.
2. Season and Cook the Chicken: In a small bowl, combine the cumin, oregano, ancho chile powder, chipotle or smoked paprika, coriander, cayenne pepper, and salt. Season the chicken with the spice blend.
3. In a large skillet heat the oil over medium-high until shimmering. Add the chicken to the hot oil and cook until golden, about 4 minutes per side, and cooked through to 165°F (74°C) on an instant read thermometer. (Cook to 162°F; 72°C for chicken breasts.) Transfer the cooked chicken to a plate and tent with foil.
4. Sauté the Vegetables: In the same skillet, add the oil and bring to a shimmer over medium-high heat. Add the onions, peppers, and chiles, cooking about 5 minutes, stirring often. Add a little more oil if needed. Stir in the garlic and beans and continue cooking and stirring occasionally until the vegetables are soft and the beans warmed through, about 2 more minutes. Transfer the vegetable mixture to a bowl.
5.Finish the Chicken: Reduce the heat to low and return the chicken to the same skillet. Top the chicken with the vegetables and then the cheddar. Cover the skillet with a lid and let the cheese melt and the chicken reheat, about 5 minutes. Sprinkle the top with cilantro, parsley, or green onions, and serve hot.
Recipe found at www.theheritagecook.com
Notes
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 452mgCarbohydrates: 21gFiber: 6gSugar: 5gProtein: 23g
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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