One Pan Chicken Breasts with Mexican Spices

As with many spicy chicken recipes, this one is very much Mexican inspired. Boneless chicken breast halves are coated with chili powder, salt and pepper, before beans, corn and salsa are added for color, texture and flavor.

This spicy chicken recipe can be made spicier or milder, depending on the amount of chili you use. Don't add too much at once if you aren't sure. It is easier to add more than take it away! This is a very healthy meal which is high in nutrients and it is very satisfying and filling.

Iron Skillet Spicy Chicken Recipe

Ingredients -

1 to 2 teaspoons Chili Powder
1/2 teaspoon Salt
1/4 teaspoon Pepper
4 Boneless, Skinless Chicken Breast halves (about 1 1/4 pounds)
1 tablespoon Vegetable Oil
1 can (15 ounces) Black Beans, rinsed and drained
1 can (11 ounces) whole Kernel Corn with Red and Green Peppers, undrained
1/3 cup Salsa
2 cups Hot Cooked Rice

Preparation:

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in 10 inch heavy iron skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot.

Serve with rice.

Serves 6

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Photo Description:

A Picture of Iron Skillet Spicy Chicken Recipe served with rice. This spicy dish is reminiscent of those wonderful Mexican dishes we all love so much.