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20 minute mexican skillet chicken

  • Author: Emilie Raffa
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4


  • 1 tbsp olive oil
  • 1 onion, diced into 1/2-inch pieces (red or yellow)
  • 1 garlic clove, grated
  • 1 1/4 lbs ground chicken or turkey, mix of white and dark meat for best flavor
  • Mexican spice blend (from my cookbook) or an all-natural taco seasoning of your choice, to taste
  • 1 cup whole cherry tomatoes
  • 1 cup cooked black beans, (approximately 1/2 can, rinsed & drained)
  • 1/4 c. chopped fresh parsley or cilantro

* Serve with cauliflower rice or quick-cooking Jasmine rice, optional


  1. In a large 10-inch skillet, warm the olive oil over medium heat.
  2. Add the onions and garlic. Sauté until soft and translucent, about 3 minutes.
  3. Add the chicken. Sprinkle with Mexican spice blend and sauté, stirring occasionally, about 3 minutes. Add the cherry tomatoes and continue to sauté until the tomatoes begin to burst and the chicken is cooked through. Taste, and season with additional spice blend to your liking.
  4. Add the black beans and parsley. Stir gently to warm through.
  5. When ready to eat, serve warm straight from the skillet with cauliflower rice or Jasmine rice, if using.