Creamy Mexican Chicken Skillet

 

Finished cooked Mexican Chicken in a skillet

Chicken. We eat it at least three times a week. But gone are the days that chicken is always the cheapest option when choosing a protein. And chicken thighs? They used to be the go-to inexpensive choice. They are even pricey these days. So, when I am trying to make a chicken dish that is easy to prepare and get on the table – I make sure to get it a seat on the last train to Flavah-town. This concoction did it for me. The combination of warm spices and mellow cream are a match made in heaven. Try it and see what you think! Of course, if Mexican flavors are not your jam – you could totally make this with an Italian flare or even Indian.

 

Directions

Serves Four
Time:  35 Minutes Preparation

Marinade:
3-4 tbs extra virgin olive oil
1 tbs cumin
2 tsp dried oregano
1 tbs granulated garlic
1 tsp kosher salt
1 tsp coarsely ground black pepper

1/2 white onion finely diced
1 red bell pepper – medium diced
1 jalapeño, finely minced (I keep the ribs and seeds in – remove if you do not like it too spicy)
3 cloves garlic finely minced.
8 boneless skinless chicken thighs – trimmed of any extra fat
1 tbs butter plus 2 tbs olive oil for sautéing
2 tbs flour
¾ cup chicken stock
¼ cup light cream
Salt and pepper to taste

Method:

After trimming chicken thighs of excess fat, toss them in the marinade. Set aside and allow the spices to blend with the meat for about 15 minutes.

Meanwhile, prep your veggies and set aside.

Heat a large non-stick skillet using the butter and olive oil. When shimmering, carefully place the thighs in the pan…you should be able to fit them all in. But if your pan is too small, you may have to do this in two batches.

Boneless chicken thighs cooking in a pan

Over medium high heat, cook the thighs on the first side for six minutes. Flip and cook for an additional six minutes. Remove and set aside on a plate – cover with foil to keep warm.

Browned chicken thighs in a skillet

In the same pan, add the veggies and cook until the onions and garlic are softened – about 5 minutes or so. Sprinkle in the flour until the veggies are coated and you do not see any raw flour. Add the chicken stock and stir until thickened. Add the cream. Stir until combined.

Sauteing red pepper, onion and jalapeno in a pan Adding flour to sauteed vegetables Thickened sauce with chicken stock and vegetables

Finally, add the chicken along with whatever juices have rendered. Toss the chicken until it is combined with the sauce.

Finished cooked Mexican Chicken in a skillet

Taste for seasoning – add salt and pepper as needed. Oh – and if you are a follower, you know that I love Tajin – so add a dash of that at this time too. If you do not have it – you can leave it out.

Serve with mashed potatoes, roasted potatoes, and your favorite rice.

Enjoy!

 

Published by

A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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