Description
A quick, one-pan weeknight dinner featuring shredded chicken simmered in a savory salsa and spice sauce with black beans and corn. It’s customizable, freezer-friendly, and ready in about 30 minutes.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 16 oz jar medium salsa
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded Mexican cheese blend (Monterey Jack and Cheddar)
- Olive oil (for searing)
- Salt and pepper (to taste)
- Optional toppings: sour cream, fresh cilantro, avocado slices, lime wedges, sliced jalapeños
- 8–10 small flour tortillas (for serving)
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown (do not cook through).
- Push chicken to one side or remove from pan. Add diced onion and cook for 2-3 minutes until softening. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, salsa, chili powder, and cumin. Stir to combine, scraping up browned bits from the bottom of the pan. Bring to a gentle simmer.
- Reduce heat to medium-low, cover, and simmer for 12-15 minutes until chicken reaches an internal temperature of 165°F. Remove chicken and let rest for 5 minutes.
- Shred the chicken using two forks into bite-sized pieces.
- Return shredded chicken to the skillet with the sauce. Add black beans and corn. Simmer uncovered for 3-5 minutes until sauce thickens slightly.
- Turn off heat. Sprinkle cheese over the top and cover for 1-2 minutes until melted. Stir gently or leave on top.
- Serve immediately in bowls with optional toppings and warm tortillas on the side.
Notes
[‘For best results, use fresh garlic rather than jarred.’, ‘If using watery salsa, drain it before adding to prevent a soupy bowl.’, ‘Chicken thighs are juicier and more forgiving than breasts.’, ‘This recipe freezes well without the cheese and toppings.’, ‘Toast spices in the dry pan for 30 seconds before adding liquid for extra flavor.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with tortilla
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 30
- Fiber: 6
- Protein: 35
Keywords: shredded chicken enchilada bowl, one pan dinner, easy weeknight dinner, healthy mexican food, meal prep, gluten free option