Cheesy Mexican Chicken & Potato Skillet Bake

Cheesy Mexican Chicken & Potato Skillet Bake ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 large russet potatoes
• 1 medium yellow onion
• 3 cloves garlic
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup chicken broth
• 1 can canned diced tomatoes
• 1 can canned corn
• 1 cup green beans
• 1 cup shredded Monterey Jack or Cheddar cheese
• 0.25 cup fresh cilantro

How to make Cheesy Mexican Chicken & Potato Skillet Bake

1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels to ensure a good sear, then season them generously on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel) over medium-high heat. Once the oil is shimmering, add the seasoned chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
3. Add the remaining 1 tablespoon of olive oil to the same skillet, reducing the heat to medium. Add the diced potatoes and chopped onion, cooking for 8-10 minutes, stirring occasionally, until the potatoes begin to soften and the onion is translucent.
4. Stir in the minced garlic, chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
5. Pour in the 1 cup of chicken broth and the 14.5 oz can of undrained diced tomatoes, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
6. Stir in the drained 15 oz can of corn and the optional 1 cup of green beans. Return the seared chicken thighs to the skillet, nestling them among the potatoes and vegetables.
7. Sprinkle the 1 cup of shredded Monterey Jack or Cheddar cheese evenly over the chicken and vegetables.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the cheese is melted and bubbly.
9. Carefully remove the skillet from the oven. Let it rest for 5 minutes before serving. Garnish generously with fresh chopped cilantro before spooning out individual portions.

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