This Cheesy Skillet Chipotle Chicken is a quick and easy one-skillet meal packed with protein, veggies, and plenty of melty cheese. The entire recipe comes together in around 30 minutes and pairs well with rice and all your favorite toppings for a hearty, family-friendly meal that everyone will love!

Why You’ll Love This Skillet Chipotle Chicken Recipe

One Pan – y’all know how much I love a one-skillet meal! When it comes to cooking, the less dishes the better and you’ll only need one skillet to actually cook this recipe.
Flavorful – y’all also know that I believe in flavorful recipes and this one is packed with just the right amount of warm spices and just a little heat.
Versatile – I love serving this over rice, but you can mix and match all your favorite sides and toppings to fit your needs and make it your own.

Recipe Ingredients

Chicken: you’ll need one and a half pounds of chicken breast for this recipe.

Aromatics: yellow onion and fresh garlic help build a delicious base of flavor for this one skillet recipe.

Seasonings: we’re using chipotle powder, dried oregano, and cumin to give the sauce the perfect warm flavor.

Broth: you can use a homemade chicken broth or store-bought for this recipe. If you use store-bought broth go with a low-sodium version!

Black Beans: you’ll need one can of black beans for this recipe. Be sure to rinse and drain them before adding them to the skillet!

Hatch Chilies: I like to use mild chilies for this recipe, but if you like things a bit spicier go with the hot chilies.

Diced Tomatoes: you’ll need one can of petite diced tomatoes for this recipe. I like to use low-sodium tomatoes.

Coconut Milk: to give the sauce some creaminess we’re using canned coconut milk which is a great dairy free alternative to coconut milk. Don’t worry, it doesn’t make the dish taste like coconut.

Sweet Corn: feel free to use frozen sweet corn to keep things easy.

Cheese: we’re using a combination of cheddar cheese and Monterrey cheese for the best flavor and melty goodness!

black beans, tomatoes, diced tomatoes, and coconut milk in pan

Ingredient Substitutions

Chicken – I prefer chicken breast but you could swap them for boneless, skinless chicken thighs if you prefer.
Cheese – I love the combination of cheddar and Monterrey cheese in this recipe, but you could also pick just one type of cheese if you prefer. Shredded pepper jack would also be great! If you need to keep this recipe dairy-free you could use easily use your favorite vegan cheese.
Veggies – this skillet is a great way to use up any extra vegetables you may have in the fridge. Bell pepper, mushrooms, and spinach would all make great additions!

How to Make This Skillet Chipotle Chicken Recipe

Step One: Heat a large oven-safe braising pan with a lid to medium-high heat. Once hot, add 2 tablespoons of olive oil.

Step Two: Liberally season both sides of the chicken breast with salt and pepper. Then, add the chicken breast to the skillet. Cook for 4 to 5 minutes per side until browned, and remove it from the pan.

Step Three: Next, add the diced onion to the skillet, and cook for 3 to 5 minutes or until it starts to become tender.

Step Four: Add the spices and salt, and cook an additional 2 to 3 minutes. Then, add the garlic, and cook another 1 to 2 minutes.

Step Five: Reduce the heat, and add half cup of chicken broth to deglaze the pan, and scrape up any brown bits.

Step Six: Next, add the black beans, green chiles, diced tomatoes, and coconut milk. Stir until well combined. Then, bring the heat back to medium, and bring the mixture to a simmer. Let the sauce simmer for 5 to 7 minutes until it’s reduced just a bit, stirring occasionally so that it doesn’t stick.

Step Seven: Once it’s finished simmering, remove the pan from the heat, and stir in the corn. Then, add the chicken breasts back to the pan, nestling them into the sauce.

Step Eight: Top the skillet with shredded cheese, and bake at 400 degrees for 5 to 10 minutes or until the cheese is completely melted. Broil the skillet for 1 to 2 minutes before removing it from the oven to brown the top of the cheese.

Step Nine: Top the chicken with chopped cilantro and green onion. Serve over white rice to soak up the sauce, and enjoy with your favorite toppings!

chicken served over rice with Greek yogurt

Ways to Serve

I love to serve this skillet chipotle chicken over rice. However, it’s also great with quinoa, or you could even use cauliflower rice if you wanted! After you’ve picked your side it’s time to pick your toppings. My favorite options include:

Greek yogurt or sour cream
Lime wedges
A little extra cheese
Cilantro
Avocado

How to Store

You can store this skillet chipotle chicken in the fridge for up to 3 to 5 days. Feel free to leave it in the skillet if it has a lid or transfer the casserole to an air-tight container.

More Delicious Chicken Recipes

I hope you give this Cheesy Skillet Chipotle Chicken a try! It’s so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Skillet Chipotle Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4-6 1x
Category: Dinner
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Gluten Free

Print Recipe

Description

This Cheesy Skillet Chipotle Chicken is a quick and easy one-skillet meal packed with protein, veggies, and plenty of melty cheese.

Ingredients

Scale

2 tablespoons olive oil
salt and pepper
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 – 15oz can black beans, drained and rinsed
1 – 4oz can hatch chilies
1 can petite diced tomatoes
1/2 cup full fat coconut milk
1 cup sweet corn
3 oz cheddar cheese, shredded
3 oz Monterrey cheese, shredded
sliced green onion and chopped cilantro, for garnish
white rice, for serving
greek yogurt, for serving
lime wedges, for serving

Instructions

Preheat oven to 400 degrees.
Heat a large oven safe braising pan with a lid to medium-high heat. Once hot add 2 tablespoons of olive oil.
Liberally season both sides of the chicken breast with salt and pepper. Add the chicken breast to the skillet and cook for 4-5 minutes per side until browned and then remove from the pan.
Add the diced onion to the skillet and cook for 3-5 minutes until it starts to become tender.
Next, add the spices and salt and cook an additional 2-3 minutes. Then, add the garlic and cook another 1-2 minutes.
Lower the heat and then add 1/2 cup of chicken broth to deglaze the pan and scrape up any brown bits.
Next add the black beans, green chilies, diced tomatoes, and coconut milk. Stir until well combined. Bring the heat back to medium and bring the mixture to a simmer. Let the sauce simmer for 5-7 minutes until it’s reduced just a bit, stirring occasionally so that it doesn’t stick.
Once it’s finished simmering, remove the pan from the heat and stir in the corn. Then add the chicken breasts back to the pan, nestling them into the sauce.
Top the skillet with shredded cheese and bake in a 400 degree oven for 5-10 minutes until the cheese is completely melted. Broil the skillet for 1-2 minutes before removing from the oven to brown the cheese.
Top the chicken with chopped cilantro and green onion. Serve over white rice to soak up the sauce, topped with a dollop of greek yogurt and more cilantro/green onion, and enjoy!