Name: Easy One Pot Mexican Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 chicken breasts or thighs; 1/4 cup plain flour; 1 tbsp butter; 1 tbsp olive oil; 1 cup sweet corn; 1 red onion, diced; 1 bell pepper (any color), chopped; 2 tbsp tomato paste; 1 cup chicken stock; 1 tbsp lemon juice; 1/2 cup single cream; 2 cups fresh spinach; 2 tbsp chopped fresh coriander; 1 tbsp chopped fresh basil; 2 spring onions, sliced; 1 tsp garlic granules; 1 tsp paprika; 1/2 tsp chili powder; 1/2 tsp chili flakes; 1 tsp Cajun spice; Salt and pepper, to taste

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Short description

I’ve created a quick, flavorful, and comforting one-pot Mexican chicken dish—tender chicken simmered in a creamy, mildly spicy sauce with vegetables, all made in a single pan.

Easy One Pot Mexican Chicken

Why You’ll Love This Recipe

I love how this recipe delivers bold, authentic Mexican flavors using pantry staples like paprika, chili, and Cajun spice—all blended into a velvety sauce. It’s a one-pot wonder that saves time on both cooking and cleanup. And the mix of corn, peppers, and spinach not only makes it delicious but also colorful and nutritious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs
Plain flour
Butter and olive oil
Sweet corn
Red onion
Bell pepper (any color)
Tomato paste
Chicken stock
Lemon juice
Single cream
Spinach
Coriander and basil
Spring onions
Spice mix (garlic granules, paprika, chili powder, chili flakes, Cajun spice)

Directions

Prepare the Chicken: Season flour with salt and pepper, coat the chicken, flatten thick pieces if needed.
Cook the Chicken: Heat butter and oil in a pan over medium heat. Brown chicken on both sides for 6–10 minutes. Remove and set aside.
Cook the Vegetables: Sauté onion and corn until soft, scraping up any brown bits. Add peppers and tomato paste, and cook for 5–8 minutes.
Make the Sauce: Add stock, cream, spices, and lemon juice. Simmer and return chicken to pan. Cook gently for about 10 minutes until chicken is cooked through and sauce thickens.
Finish the Dish: Stir in spinach to wilt, then garnish with fresh coriander, basil, spring onions, and diced red onion before serving.

Servings and timing

Servings: 4 generous portions
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Swap chicken for turkey or a meat substitute.
Use coconut milk instead of cream for a dairy-free option.
Replace spinach with kale or Swiss chard.
Add zucchini or mushrooms for more veggies.
Adjust spice blend to make it milder or hotter.

Storage/reheating

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in a suitable container or bag for up to 3 months.
Reheat: Warm gently on the stove, adding a splash of stock if the sauce thickens too much.

FAQs

What’s the best way to thicken the sauce without cream?

I simmer the sauce down until it reduces or whisk in a cornstarch slurry (1 tsp cornstarch + 2 tbsp water) to get that creamy consistency.

Can I prep this dish ahead of time?

Yes—I cook it up to the point of adding spinach, then store it in the fridge. When I’m ready, I reheat and add the spinach just before serving.

Can I make this in a slow cooker?

Absolutely! I brown the chicken and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 4–6 hours. I finish with the spinach at the end.

How do I reduce the fat content?

I use low-fat cream, cut back on butter and oil, and choose skinless chicken breasts.

Can this be made spicier?

For more heat, I increase the chili powder and flakes, or add jalapeños. For a smoky twist, I use smoked paprika or chipotle powder.

Conclusion

I love how this dish brings bright, spicy, and creamy Mexican flavors together in one satisfying, fuss-free meal. It’s flexible, easy to store, and perfect for weeknight dinners or leftover lunches. I hope you enjoy making—and savoring—this one-pot wonder as much as I do!

Easy One Pot Mexican Chicken

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Author: Chef Sara
Total Time: 55 minutes
Yield: 4 servings
Diet: Low Fat

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Description

A quick, flavorful, and comforting one-pot Mexican chicken dish featuring tender chicken simmered in a creamy, mildly spicy sauce with vegetables—all made in a single pan.

Ingredients

4 chicken breasts or thighs

1/4 cup plain flour

1 tbsp butter

1 tbsp olive oil

1 cup sweet corn

1 red onion, diced

1 bell pepper (any color), chopped

2 tbsp tomato paste

1 cup chicken stock

1 tbsp lemon juice

1/2 cup single cream

2 cups fresh spinach

2 tbsp chopped fresh coriander

1 tbsp chopped fresh basil

2 spring onions, sliced

1 tsp garlic granules

1 tsp paprika

1/2 tsp chili powder

1/2 tsp chili flakes

1 tsp Cajun spice

Salt and pepper, to taste

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Instructions

Season the flour with salt and pepper, and coat the chicken pieces evenly. Flatten thick pieces for even cooking if needed.
Heat butter and olive oil in a large pan over medium heat. Brown the chicken on both sides for 6–10 minutes. Remove and set aside.
In the same pan, sauté the diced onion and sweet corn until softened, scraping up any brown bits.
Add the chopped bell pepper and tomato paste. Cook for 5–8 minutes until peppers soften and the paste is well incorporated.
Stir in the chicken stock, single cream, garlic granules, paprika, chili powder, chili flakes, Cajun spice, and lemon juice. Mix well.
Return the chicken to the pan. Simmer gently for about 10 minutes until the chicken is fully cooked and the sauce has thickened.
Add fresh spinach and stir until wilted.
Garnish with chopped coriander, basil, spring onions, and extra diced red onion if desired. Serve hot.