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!
