This One Pot Mexican Chicken is a flavorful, easy-to-make dinner that brings the vibrant tastes of Mexican cuisine to your table in under an hour. With tender chicken, a creamy, spicy sauce, and a mix of colorful vegetables, it’s a complete dish that’s sure to please everyone. Perfect for busy weeknights, this dish combines all the best flavors and textures for a quick and satisfying meal.

Why You’ll Love This Recipe

This recipe is a winner for many reasons. Not only does it deliver authentic Mexican flavors with a perfect blend of spices, but it’s also a one-pan wonder. The combination of juicy chicken, crispy vegetables, and a creamy sauce will leave your taste buds satisfied. You’ll love the ease of preparation, the rich, comforting texture of the sauce, and the flexibility of ingredients that make it perfect for customization.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Pour flour into a shallow dish, seasoning it with salt and pepper. Dust the chicken breasts or thighs in the seasoned flour. If some chicken pieces are thicker, flatten them using a rolling pin between greaseproof paper.

2. Cook the Chicken: Heat olive oil and butter in a pan over medium heat. Brown the chicken on both sides (6-10 minutes). Remove the chicken from the pan and set aside, leaving the brown bits in the pan.

3. Cook the Vegetables: Add the red onion and sweet corn to the pan, cooking until the onions become soft and translucent. Scrape the brown bits from the pan. Then, add the sliced pepper and tomato paste, continuing to cook for another 5-8 minutes.

4. Make the Sauce: Pour in the chicken stock and cream, followed by the spice mix and lemon juice. Stir well, bring to a simmer, and add the chicken back to the pan. Let everything cook for about 10 minutes until the chicken is cooked through and the sauce thickens.

5. Finish the Dish: Add the spinach to the pan and allow it to wilt in the sauce. Garnish with fresh coriander, basil, and spring onions before serving.

Servings and Timing

• Servings: 4

• Prep time: 20 minutes

• Cook time: 35 minutes

• Total time: 55 minutes

Variations

• Chicken: You can use turkey for a different protein option.

• Cream: Use coconut milk as a dairy-free substitute.

• Spinach: Kale or Swiss chard can be used in place of spinach.

• Spice Mix: Adjust the chili powder and flakes based on your spice tolerance.

• Vegetables: Add zucchini, mushrooms, or other vegetables for extra flavor and nutrition.

Storage/Reheating

• Fridge: Store leftovers 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 container and freeze for up to 3 months.

• Reheat: Warm the chicken and sauce in a pan over medium heat. Add a splash of chicken stock if the sauce has thickened too much.

FAQs

How can I make this recipe spicier?

You can increase the amount of chili powder or add extra chili flakes to adjust the heat level.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add extra juiciness and flavor.

Is there a way to make this recipe dairy-free?

Yes, simply substitute the single cream with coconut milk.

Can I use frozen spinach for this recipe?

Frozen spinach is fine, but be sure to thaw and drain it well before adding it to the dish.

Can I prepare this meal ahead of time?

Yes, you can prepare the chicken and sauce up to the point of adding the spinach, then store it in the fridge for a day or two.

Can I make this dish in the oven?

This is a one-pan stove-top recipe, but you could also finish it off in the oven under a broiler to brown the top if you like.

How can I make this dish more filling?

Serve it with a side of rice, quinoa, or tortillas for a heartier meal.

Can I freeze leftovers?

Yes, freeze the chicken and sauce in a freezer-safe container for up to 3 months.

Is this recipe spicy enough for kids?

The heat level is adjustable, so you can reduce or omit the chili flakes for a milder version suitable for children.

Can I use a different vegetable in this recipe?

Yes, feel free to add or substitute vegetables like zucchini, mushrooms, or even peas.

Conclusion

This Easy One Pot Mexican Chicken is a flavorful, simple dish that brings the essence of Mexican cuisine to your dinner table in no time. It’s the perfect weeknight meal—easy to prepare, full of vibrant flavors, and adaptable to your tastes. Whether you’re feeding a family or cooking for yourself, this recipe is sure to become a favorite in your rotation. Enjoy!