Description
This Cheesy Skillet Chipotle Chicken is a flavor-packed, one-pan dinner made with tender chicken, smoky chipotle seasoning, black beans, hatch chilies, and plenty of melty cheese. It’s a quick, high-protein meal that’s perfect for busy weeknights. Serve over white rice and top with Greek yogurt for a creamy, satisfying finish!
Ingredients
Units
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- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1.5 pounds chicken breast, cut in half lengthwise
- 1 small/medium yellow onion, diced
- 1 teaspoon chipotle powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 4 cloves garlic, finely minced
- 1/2 cup chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can hatch chilies
- 1 (14.5 oz) can petite diced tomatoes
- 1/2 cup full-fat coconut milk
- 1 cup sweet corn
- 3 oz cheddar cheese, shredded
- 3 oz Monterey Jack cheese, shredded
- For Serving:
- Sliced green onion
- Chopped cilantro
- White rice
- Greek yogurt
- Lime wedges
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Sear the Chicken:
- Heat a large oven-safe skillet over medium-high heat. Add olive oil.
- Season both sides of the chicken breasts with salt and pepper.
- Sear for 4-5 minutes per side until browned. Remove from the pan.
- Cook the Aromatics:
- Add diced onion and cook for 3-5 minutes until tender.
- Stir in chipotle powder, oregano, cumin, and salt. Cook for 2-3 minutes.
- Add minced garlic and sauté for 1-2 more minutes.
- Make the Sauce:
- Pour in chicken broth to deglaze the pan, scraping up any browned bits.
- Add black beans, hatch chilies, diced tomatoes, and coconut milk. Stir well.
- Bring to a simmer and let cook for 5-7 minutes, stirring occasionally.
- Assemble the Skillet:
- Stir in the corn, then nestle the seared chicken back into the sauce.
- Sprinkle with cheddar and Monterey Jack cheese.
- Bake & Broil:
- Bake for 5-10 minutes until the cheese is melted.
- Broil for 1-2 minutes until golden and bubbly.
- Serve & Garnish:
- Top with chopped cilantro and green onions.
- Serve over white rice with a dollop of Greek yogurt and a squeeze of lime.
Notes
- For extra heat, add ½ teaspoon cayenne pepper or more chipotle powder.
- Swap the protein: Use boneless chicken thighs instead of breasts for juicier meat.
- Make it dairy-free by skipping the cheese or using a dairy-free alternative.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85 mg