This Mexican chicken recipe is quick, easy, and delicious. It's perfect for any weeknight dinner with tender chicken, a creamy, spicy sauce, and fresh vegetables.
You'll also love my easy chicken chilli, loaded chicken nachos, and these spicy cajun chicken tacos, and pulled chicken tacos. This chicken also pairs perfectly with my Mexican rice recipe.
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⭐️ Why this recipe works
- Flavourful Spice Mix: A blend of garlic granules, paprika, chilli powder, chilli flakes, and Cajun spice adds a rich, authentic Mexican flavour to the chicken.
- Versatile Ingredients: The recipe uses common, easily accessible ingredients like chicken, corn, and peppers, making it simple and convenient to prepare.
- Creamy Sauce: The combination of single cream and chicken stock creates a rich, velvety sauce that enhances the overall taste of the dish.
- One-Pan Recipe: Cooking the entire meal in one pan not only simplifies the process but also infuses the chicken and vegetables with maximum flavor.
🧾 Ingredients overview
- Chicken breasts or thighs: Main protein, tender and juicy.
- Plain flour: Helps to coat the chicken, creating a crispy exterior.
- Butter and olive oil: Used for browning the chicken and adding richness.
- Sweet corn: Adds sweetness and texture.
- Red onion: Provides a sharp, tangy flavor.
- Pepper: Adds color and a mild, sweet taste.
- Tomato paste: Intensifies the flavor and adds depth to the sauce.
- Chicken stock: Forms the base of the sauce, adding savory notes.
- Lemon juice: Adds a fresh, zesty element.
- Single cream: Creates a creamy, rich sauce.
- Spinach: Adds color and nutrients.
- Coriander and basil: Fresh herbs for garnish, adding a burst of flavor.
- Spring onions: Adds a mild, fresh onion flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Pot Mexican Chicken recipe step-by-step
- Prepare the Chicken: Pour flour into a shallow dish, season with salt and pepper, and dust the chicken in the seasoned flour. If needed, flatten thick chicken breasts between greaseproof paper using a rolling pin.
- Cook the Chicken: Heat olive oil and butter in a pan over medium heat. Brown the chicken on both sides for about 6-10 minutes. Remove and set aside, keeping the brown bits in the pan.
- Cook the Vegetables: Add onion and sweet corn to the pan, cooking until onions are soft and translucent. Scrape the brown bits from the pan, then add pepper slices and tomato paste, cooking for another 5-8 minutes.
- Make the Sauce: Pour cream and chicken stock into the pan, add the spice mix, and squeeze in lemon juice. Simmer, add the chicken back to the pan, and cook gently for about 10 minutes until the chicken is cooked and the sauce has thickened.
- Finish the Dish: Add spinach to the pan and let it wilt in the hot sauce. Garnish with diced red onion, sliced green onion, fresh coriander, and basil before serving.
📖 Variations
- Chicken: Use turkey or pork for a different protein option.
- Cream: Substitute with coconut milk for a dairy-free version.
- Spinach: Use kale or Swiss chard as an alternative green.
- Spice Mix: Adjust the chilli powder and flakes to control the heat level.
- Vegetables: Add zucchini or mushrooms for extra veggies.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Marinating Tip: Marinate the chicken in lime juice, garlic, and spices for at least 30 minutes before cooking for extra flavour.
- Toasting Spices: Toast the spices in a dry pan for a few minutes before adding them to the recipe to release their essential oils and enhance their flavour.
- Deglazing the Pan: Use a splash of white wine or tequila to deglaze the pan after browning the chicken for added depth of flavour.
- Layering Cheese: Add a layer of Mexican cheese (like Oaxaca or Monterey Jack) to the top of the dish and broil for a few minutes until melted and bubbly.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled Mexican chicken in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the chicken and sauce in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the chicken and sauce in a pan over medium heat until heated through. Add a splash of chicken stock if the sauce is too thick.
❓Recipe FAQ's
Yes, brown the chicken and cook the vegetables as directed, then transfer everything to a slow cooker and cook on low for 4-6 hours.
If you prefer a dairy-free option, thicken the sauce by simmering it down or adding a slurry made of 1 teaspoon of cornstarch and 2 tablespoons of water.
Use low-fat or fat-free cream, reduce the amount of oil and butter, and opt for skinless chicken breasts.
Yes, you can prepare the dish up to the point before adding the spinach. Store it in the fridge, then reheat and add the spinach just before serving.
Looking for other Mexican-inspired recipes like this? Try these:
If you tried this One Pot Mexican Chicken please let me know in the comments below, and please leave a star rating while you're there!
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Easy One Pot Mexican Chicken Recipe
Ingredients
- 4-5 boneless, skinless chicken breasts or thighs
- 200 g plain flour
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tin, about 300 g sweet corn
- 1 red onion, thinly sliced
- 1 pepper, any color, thinly sliced
- 2 tablespoons tomato paste
- 250 ml chicken stock, made from a stock cube
- Juice of 1 lemon
- 200 ml single cream
- 200 g spinach, washed
- Bunch of coriander, chopped
- Basil, chopped
- Spring onions, sliced
For the Spice Mix:
- ½ teaspoon garlic granules
- ½ teaspoon paprika
- ½ teaspoon chili powder, adjust to preference
- ¼ teaspoon chili flakes
- ¼ teaspoon Cajun spice
Instructions
Prepare the Chicken:
- Pour the flour into a shallow dish and season well with salt and pepper. Dust the chicken in the seasoned flour. If some of the chicken breasts you get are on the thick side then place them between 2 pieces of greaseproof paper and use a rolling pin to tap them out thinner. *See notes
Cook the Chicken:
- Heat the olive oil and butter in the pan over medium heat. Brown the chicken on both sides. Don't worry if the chicken isn't cooked all the way through. It gets added back to the pan to finish cooking in the sauce. Once the chicken is brown on both sides, this should only take about 6-10 minutes, remove the chicken from the pan to a plate and set it aside while you make the sauce. Leave any of the brown bits of chicken that have stuck to the pan.
Cook the Vegetables:
- Add the onion and sweet corn to the pan and let cook until the onions are soft and translucent. As the onions soften, use a spoon to scrape the brown bits off the bottom of the pan. Add the pepper slices and tomato paste to the pan and continue to cook for another 5-8 minutes.
Make the Sauce:
- Pour the cream and chicken stock into the pan and add the spice mix. Squeeze in the lemon juice and adjust the seasoning. Bring it to a simmer and add the chicken back to the pan. Let gently cook for about 10 minutes until the chicken is cooked and the sauce has thickened.
Finish the Dish:
- Add in the spinach and let wilt in the hot sauce. Garnish the top of the chicken with some diced red onion, sliced green onion and fresh coriander and basil.
Notes
- Some packs of chicken (especially Aldi chicken) have pieces that are very different in size. Using a rolling pin to tap them out so that they’re all the same size helps everything cook evenly and avoid some pieces being over or undercooked.
- As the sauce cooks the cream will thicken. If the sauce gets too thick, just add some water until you reach the desired consistency.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Juju
Great recipe! Absolutely loved it!
Leanne
Love this recipe. Great for meat eaters and great for substitution with vegetarian alternative. Just about the right amount of spices which can be increased and decreased with individual taste. Thanks for sharing.
Deborah Rainford
So happy you loved the recipe. And thank you for taking the time to leave a comment and a rating. It's so appreciated! 🙂
Lydia
Making this recipe tonight. At what point did you add in the tomato paste? because I have read the recipe and I cannot find that stage.
Love your recipes though!
Deborah Rainford
So sorry! It goes in with the sliced pepper. I've updated the recipe now to reflect that. So happy you like the recipes. And so sorry I miss bits out sometimes. Thanks for catching it and letting me know! 🙂
MJones
This was so delicious, thank you! We subbed the chicken for Aldi vegetarian beef strips 🌱
Deborah Rainford
Great substitution! Thank you so much for taking the time to leave a comment and a rating. It's so appreciated.
Rachel
Absolutely amazing recipe. My family loved this! Thank you.
Deborah Thompson
Thank you so much for taking the time to leave a review and a comment! 🙂