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Tex-Mex Chili Chicken

Tex-Mex Chili Chicken recipe image
This Tex-Mex Chili Chicken is a quick and comforting skillet meal that brings bold flavors to your table. Succulent chicken breasts are saut&# 195;©ed until golden, then simmered in a rich sauce made with chili, stewed tomatoes, and aromatic peppers. The dish is served over fluffy instant rice and topped with warm, melted Jack cheese for a perfect balance of protein and comfort. Ideal for busy weeknights, this recipe delivers a satisfying, home-cooked meal without the fuss. It’s a family-friendly favorite that combines the zest of Tex-Mex cuisine with the ease of a one-pan dinner.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 219.8
Dietary: Gluten-free
Description
This Tex-Mex Chili Chicken is a quick and comforting skillet meal that brings bold flavors to your table. Succulent chicken breasts are saut&# 195;©ed until golden, then simmered in a rich sauce made with chili, stewed tomatoes, and aromatic peppers. The dish is served over fluffy instant rice and topped with warm, melted Jack cheese for a perfect balance of protein and comfort. Ideal for busy weeknights, this recipe delivers a satisfying, home-cooked meal without the fuss. It’s a family-friendly favorite that combines the zest of Tex-Mex cuisine with the ease of a one-pan dinner.
Ingredients
  • 1 pound Chicken breast halves cut into pieces
  • 1 Boil-in bag instant rice, prepared according to package directions
  • 1 tablespoon Cooking oil
  • 1 dash Tabasco sauce (or to taste)
  • 1 Onion, chopped (medium)
  • 3/4 cup Jack cheese, shredded
  • 1 Green pepper (small), chopped
  • 1 can (15 oz.) Chili, no beans
  • 1 Red pepper (small), chopped
  • 1 can Stewed tomatoes, Mexican style
  • 1 Clove garlic, chopped
Directions
  1. 1
    Heat cooking oil in a large skillet over medium-high heat.
  2. 2
    Add chicken pieces to the skillet and sauté until no longer pink inside, about 5-7 minutes.
  3. 3
    Remove chicken from the skillet and set aside.
  4. 4
    In the same skillet, add chopped onion, green pepper, red pepper, and garlic.
  5. 5
    Cook vegetables until tender, stirring occasionally, about 3-4 minutes.
  6. 6
    Stir in the chili and stewed tomatoes.
  7. 7
    Add the prepared instant rice and Tabasco sauce to the skillet mixture.
  8. 8
    Arrange the cooked chicken pieces on top of the rice and sauce mixture.
  9. 9
    Cover and simmer for 10 minutes to allow flavors to meld.
  10. 10
    Top with shredded Jack cheese and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 219.8kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 1.2g6%
Cholesterol 96.5mg33%
Sodium 84.2mg4%
Total Carbohydrate 7.0g3%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 35.9g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

For extra heat, increase the amount of Tabasco sauce or add diced jalapeños to the vegetable mixture.

You can substitute the Jack cheese with Monterey Jack, Cheddar, or Pepper Jack for different flavor profiles.

Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.

Keywords: tex-mex, chicken, chili, skillet, dinner, easy, weeknight, rice, cheese, peppers, tomatoes, garlic, onion, jack cheese, comfort food, family meal, one-pan, protein
Read it online: https://www.chefs-mate.com/recipe/tex-mex-chili-chicken/