Go Back

Pantry Chicken Taco Skillet - A Fast, Flavor-Packed Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 pounds boneless, skinless chicken breasts or thighs, cut into small bite-size pieces
  • 2 tablespoons olive oil (or any neutral oil)
  • 1 small yellow onion, diced
  • 1 bell pepper, diced (any color)
  • 2 to 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 1 can (15 ounces) black beans or pinto beans, drained and rinsed
  • 1 cup frozen or canned corn (drained if canned)
  • 1/2 cup chicken broth or water
  • 1 tablespoon tomato paste (optional, for richer sauce)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper or cayenne (optional, for heat)
  • Juice of 1/2 lime (plus wedges for serving)
  • Fresh cilantro, chopped (optional)
  • Shredded cheese, sour cream or Greek yogurt, avocado, and tortillas or rice for serving (optional)

Method
 

  1. Prep the chicken: Pat the chicken dry and cut it into small pieces so it cooks quickly and stays tender. Season with a pinch of salt and pepper.
  2. Warm the skillet: Heat the oil in a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer.
  3. Sear the chicken: Cook for 4–6 minutes, stirring once or twice, until lightly browned and just cooked through. Transfer to a plate and keep warm.
  4. Sauté the veggies: In the same skillet, add the onion and bell pepper with a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  5. Add spices and tomato paste: Sprinkle in chili powder, cumin, paprika, oregano, and optional red pepper. Add the tomato paste, if using. Stir for 30–60 seconds to bloom the spices.
  6. Build the sauce: Pour in the diced tomatoes with juices and the broth (or water). Scrape up any browned bits from the pan for extra flavor.
  7. Stir in beans and corn: Add the black beans and corn. Bring to a gentle simmer and cook 5 minutes to thicken slightly.
  8. Finish with chicken and lime: Return the chicken and any juices to the skillet. Simmer 2–3 minutes, just to heat through and let flavors meld. Squeeze in lime juice and adjust salt and pepper to taste.
  9. Serve your way: Sprinkle with cilantro if you like. Spoon into bowls with rice, tuck into tortillas for tacos, or top with cheese, avocado, and a dollop of sour cream.