Let’s talk about weeknight dinners. You know the drill. You want something delicious and satisfying, but the thought of a mountain of dishes is just not appealing. I get it completely. That’s where this amazing skillet dish comes in. It’s one of my favorite Chicken Breast Recipes to have in my back pocket.
This recipe is all about big flavor with little fuss. We’re talking tender shredded chicken, a smoky chipotle sauce, savory black beans, and a glorious layer of melted cheese. Everything comes together in one pan, making cleanup an absolute breeze. It’s a total win.
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Why You’ll Love This Recipe
So, what makes this dish so special? Honestly, there are a bunch of reasons. First and foremost, it’s made in one skillet. Yes, you read that right. From sautéing the chicken to melting the cheese, it all happens in a single pan. This is a game changer for busy evenings.
The flavor is just incredible. The combination of smoked paprika, cumin, and chipotle peppers in adobo creates a sauce that is deeply smoky with a gentle warmth. It’s a far cry from boring, bland chicken. This is one of those Simple Chicken Recipes that tastes like it took hours to prepare.
It’s also incredibly versatile. You can serve it in so many different ways. Spoon it into warm tortillas, serve it over rice, or even use it as a topping for a big salad. It is a fantastic base for so many Healthy Dinner Ideas. The possibilities are really fun to explore.
Plus, this is a great recipe for beginners. The steps are straightforward and hard to mess up. Even if you are just starting your cooking journey, you can feel confident making this dish. It is a fantastic way to build some kitchen confidence while making something truly yummy.
Ingredients
- 1 tbsp Olive oil
- 1 cup Chopped yellow onion
- 1 1/2 lbs Boneless skinless chicken tenders
- 1 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Ground cumin
- Kosher salt and pepper to taste
- 2 to 3 whole Chipotle peppers in adobo, roughly chopped
- 1 4 ounce Can of green chiles
- 1 15 ounce Can black beans, drained
- 1 12 ounce Can red enchilada sauce
- 1 cup Cottage cheese, blended
- 5 to 6 Flour tortillas
- 2 cups Shredded Mexican cheese
- Pico, avocado, cilantro, sour cream, for garnish
Step By Step Instructions
Step 1: Get The Sizzle Started
First things first, preheat your oven to 400 degrees. Now, grab a large oven safe skillet. This is key! You want one that can go from the stovetop right into the oven. Heat your olive oil over medium high heat.
Once the oil is shimmering, add the chopped onion and the chicken. Sprinkle everything with the smoked paprika, garlic powder, cumin, salt, and pepper. Let it cook for a few minutes. You are looking for the chicken to start getting a nice golden brown color on the outside.
This initial browning step is super important. It builds a foundation of flavor right in the pan. This is the start of one of my favorite Chicken Breast Recipes. That browning process is where the magic begins. It’s essentially a quick Pan Fried Chicken Breast step before we add the sauce.
Step 2: Build That Smoky Sauce
Now for the fun part. Add the chopped chipotle peppers, the can of green chiles, and the drained black beans to the skillet. Give it a good stir to get everything acquainted. The smell in your kitchen right now should be amazing.
Next, pour in the entire can of red enchilada sauce and a little bit of water, about a quarter cup should do. Stir it all together and bring the mixture to a lively boil. Once it’s bubbling, reduce the heat to medium and pop a lid on your skillet.
Let it simmer away for about 10 to 15 minutes. This gives the chicken time to cook through completely and soak up all those wonderful, smoky flavors. The sauce will also thicken up a bit, which is exactly what we want.
Step 3: Shred And Make It Creamy
Carefully remove the skillet from the heat. Now, take two forks and start shredding the chicken directly in the pan. It should be super tender and fall apart easily. This is one of the most satisfying parts of making this dish.
Here comes a little creamy addition. Pour in the blended cottage cheese. I know, it might sound a little different, but trust me. It adds a wonderful creaminess and a boost of protein without making the dish heavy. Stir it all together until the sauce is luscious and well combined.
Step 4: Top And Bake
Take your flour tortillas and arrange them over the top of the chicken mixture. You can layer them a bit if you need to, kind of like a lazy enchilada casserole. This creates a soft, delicious topping that soaks up some of the sauce.
Finally, sprinkle that glorious shredded Mexican cheese all over the tortillas. Be generous! The cheese is going to melt into a bubbly, golden blanket of goodness. Pop the whole skillet into your preheated oven.
Bake for about 15 minutes, or until the cheese is completely melted and bubbly. You might even see some nice brown spots, which are always welcome. This is one of those Simple Chicken Recipes that looks as good as it tastes.
Step 5: Garnish And Serve
Once it’s out of the oven, let it cool for just a minute or two. Then it’s time to garnish. This is where you can get creative. Add some fresh pico de gallo, slices of creamy avocado, a sprinkle of cilantro, and a dollop of sour cream. These fresh toppings really brighten up the rich flavors of the bake.
Serve it hot, straight from the skillet. It’s a wonderful, communal dish that’s great for sharing. Everyone can just scoop some onto their plate. This is one of those Chicken Breast Recipes that everyone will love.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. First, let the skillet cool down to room temperature. You never want to put a hot pan directly into the fridge. It can affect the temperature inside and isn’t great for your other food.
Once cooled, you can either cover the skillet tightly with foil or transfer the contents to an airtight container. I usually prefer a container, as it keeps things fresher for longer. Store it in the refrigerator for up to 3 or 4 days.
When you are ready to reheat, you have a couple of options. The microwave works for a quick lunch. Just scoop a portion onto a plate and heat for a minute or two. For the best results, reheat it in the oven at 350 degrees until warmed through. This helps the cheese get melty again.
Tips
Want to customize this recipe? Go for it! One of the best things about cooking is making a dish your own. For example, if you are not a fan of spicy food, just use one chipotle pepper or leave them out entirely. The dish will still be flavorful from the other spices.
You can also play with the cheese. While a Mexican blend is great, Monterey Jack or even a sharp cheddar would be delicious. Use what you have on hand. Don’t be afraid to experiment with different types of beans either. Pinto beans would be a great substitute for black beans.
If you want to add more vegetables, feel free. Sliced bell peppers or some corn would be wonderful additions. Just toss them in with the onions at the beginning. It’s an easy way to get some extra nutrients into your meal and create more Healthy Dinner Ideas.
Conclusion
And there you have it. A wonderfully flavorful, cheesy, and easy one skillet meal. This is truly one of the best Chicken Breast Recipes for when you need a dinner that delivers on all fronts without a ton of effort or cleanup.
It’s the kind of comforting food that feels special enough for a Friday night but is easy enough for a Tuesday. I hope you give this recipe a try and that it becomes a new favorite in your home. It’s a fantastic way to turn simple ingredients into a memorable meal.
FAQ
Can I Make This Dish Ahead Of Time?
Yes, absolutely. You can prepare the entire chicken mixture, shred it, and mix in the cottage cheese. Store it in an airtight container in the fridge for up to two days. When you are ready to eat, just transfer it to a skillet, top with tortillas and cheese, and bake.
What Can I Serve With This Chicken Bake?
This dish is quite hearty on its own, but it pairs well with a few simple sides. A light green salad with a citrusy vinaigrette would be a nice, fresh contrast. You could also serve it with a side of Spanish rice or some simple steamed vegetables.
Is This Recipe Gluten Free?
The chicken mixture itself is gluten free. To make the entire dish gluten free, simply swap the flour tortillas for corn tortillas. You could also skip the tortillas altogether and serve the chicken bake over rice or with tortilla chips for dipping.
I Don’t Have An Oven Safe Skillet What Can I Do?
No problem at all. You can prepare the chicken mixture on the stovetop in any large skillet. Once it’s ready, simply transfer it to a greased baking dish, like a 9×13 inch pan. Then, top with the tortillas and cheese and bake as directed.
One Skillet Smoky Chipotle Chicken Bake
This easy one-skillet chicken bake features tender shredded chicken, a smoky chipotle sauce, savory black beans, and a generous layer of melted Mexican cheese. It’s perfect for a flavorful weeknight dinner with minimal cleanup and big flavor.
Requirements
Ingredients
Instructions
- Preheat your oven to 400 degrees. Heat olive oil in a large oven safe skillet over medium-high heat. Add chopped onion and boneless skinless chicken tenders. Season with smoked paprika, garlic powder, cumin, salt, and pepper. Cook for a few minutes until chicken is golden brown.
- Add chopped chipotle peppers, green chiles, and drained black beans to the skillet. Stir well. Pour in red enchilada sauce and about 1/4 cup water. Bring to a boil, then reduce heat to medium, cover, and simmer for 10-15 minutes until chicken is cooked through and sauce thickens.
- Remove skillet from heat. Use two forks to shred the chicken directly in the pan. Stir in the blended cottage cheese until the sauce is luscious and well combined.
- Arrange flour tortillas over the chicken mixture, layering as needed. Sprinkle shredded Mexican cheese generously over the tortillas. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- Let cool for a minute or two. Garnish with fresh pico de gallo, avocado slices, cilantro, and a dollop of sour cream. Serve hot straight from the skillet.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven for best results.
Customize the spice level by using fewer chipotle peppers or omitting them entirely for a milder dish.
Feel free to experiment with different types of cheese, such as Monterey Jack or sharp cheddar, as a substitute for the Mexican blend.
For added nutrients, toss in extra vegetables like sliced bell peppers or corn along with the onions in the first step.
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