Creamy Chicken Taco Skillet

Taco-inspired dishes have become a staple in many households, celebrated for their vibrant flavors and versatility. From classic beef tacos to innovative vegetarian alternatives, there's something about the combination of spices and fresh ingredients that captures the hearts and appetites of food lovers. Among these delightful creations, the Creamy Chicken Taco Skillet stands out as an exceptional choice for busy weeknights. This dish not only delivers the familiar taco flavors that families adore but also offers a comforting creaminess that makes it uniquely satisfying.

Discover a family favorite with this Creamy Chicken Taco Skillet recipe! Perfect for busy weeknights, this one-pan dish comes together in under 30 minutes, blending tender chicken with colorful veggies and tangy taco seasoning for a flavor-packed meal. With creamy sauce, black beans, and corn, it’s both nutritious and satisfying. Serve with warm tortillas or over rice for a customizable dinner that’s sure to please everyone at the table. Enjoy the delightful journey of cooking and savor every bite!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

1 medium onion, chopped into small pieces

3 cloves garlic, minced (about 1 tablespoon)

1 bell pepper (any color), diced

1 can (15 oz) black beans, drained and rinsed under cool water

1 cup corn kernels (fresh, frozen, or canned)

1 packet taco seasoning (approximately 1 oz)

1 cup chicken broth (low sodium recommended)

1 cup heavy cream (or use half-and-half for a lighter option)

1 cup shredded cheddar cheese (you can substitute with Monterey Jack for variation)

1/2 cup sour cream

Salt and pepper, to taste

Fresh cilantro, chopped, for garnish

Tortilla chips or soft tortillas for serving

Instructions

Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the diced chicken. Season with salt and pepper. Sauté the chicken for about 5-7 minutes, or until it is browned and cooked through. Once cooked, remove the chicken from the skillet and set it aside on a plate.

Cook the Vegetables: In the same skillet, add the chopped onion and diced bell pepper. Sauté for about 3-4 minutes, or until the onion becomes translucent and the peppers soften. Stir in the minced garlic and continue to cook for another minute, or until the garlic is fragrant.

Mix in the Beans and Corn: Add the drained black beans and corn kernels to the skillet. Stir the mixture well to combine, ensuring the beans and corn are distributed evenly among the vegetables.

Add Flavoring: Sprinkle the taco seasoning over the vegetable, bean, and corn mixture. Stir thoroughly to ensure the seasoning coats all the ingredients evenly. Next, pour in the chicken broth and stir again to combine everything well.

Create the Creamy Sauce: Lower the heat to medium-low. Slowly pour in the heavy cream while stirring continuously. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes, allowing it to thicken slightly.

Combine Chicken and Cheese: Return the sautéed chicken to the skillet. Stir in the shredded cheddar cheese and sour cream, mixing until the cheese is fully melted and all the ingredients are well combined.

Garnish and Serve: Taste the dish and adjust the seasoning with salt and pepper if needed. Once ready, garnish with freshly chopped cilantro. Serve hot over a bed of crispy tortilla chips for a crunchy delight, or wrap it in soft tortillas for a comforting taco experience.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

- Presentation Tips: For an attractive presentation, serve the skillet directly in the pan with a sprinkle of cilantro on top, accompanied by a bowl of tortilla chips or warm tortillas on the side. Consider adding a lime wedge for an extra zesty garnish!