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Mexican chicken and potatoes is a hearty one pan dinner that’s great for weeknights! Chunks of chicken breasts and potatoes sauté together in a skillet along with green chiles, flavorful spices, and salsa. Topped with gooey melted cheese for the perfect at home, Mexican-inspired meal!
Love recipes that are full of Mexican flavors? Try this Mexican ground beef and rice, creamy chicken and corn, and green chile chicken enchilada skillet!
Why You’ll Love Chicken and Potatoes
One pan dinner – Who doesn’t love a meal that’s all cooked in one pan? It simplifies the cooking process and there’s less dishes to wash afterwards.
Balanced meal – This recipe, based off of my Mexican ground beef and potato skillet, has a great balance of carbs from the potatoes, protein from the chicken, and fat from the cheese. Balanced meals are more satiating meaning you’ll feel more satisfied after eating them.
Mexican flavors – You know I love Mexican and southwest cuisine! The spicy, earthy, flavors from the chiles and the salty melted cheese, takes plain chicken and potatoes and elevates their flavor.
Ingredient Notes
Chicken – I use chicken breasts, but chicken thighs can also be used.
Potatoes – Creamer potatoes, baby potatoes, or Yukon Gold potatoes are perfect for this recipe. They have a creamy texture and you don’t need to peel them.
Onion – Yellow onion, white onion, or sweet onion can be used.
Poblano pepper – A poblano pepper is mild and a little smoky and earthy in flavor.
Chili powder, cumin, garlic powder, smoked paprika – The Mexican spice blend used to flavor the chicken and potatoes. I used mild chili powder.
Green chiles – Canned diced green chiles add so much flavor. Use mild or hot depending on how spicy you want it to be.
Salsa – A little salsa goes a long way by adding both flavor and creating a saucy consistency in this meal. Salsa verde or classic tomato salsa can be used.
Cheese – Try using an authentic Mexican cheese such as oaxaca cheese. It’s similar to monterey jack cheese and has the texture of mozzarella cheese. It’s also lower in fat compared to some cheeses.
Tips for Making Mexican Chicken and Potatoes
- Cut the potatoes into a small dice so they cook quickly. I cut them into approximately 1/4 inch cubes.
- Use enough oil to coat the bottom of the pan so that the potatoes and chicken don’t stick to it. 2 tablespoons is what the recipe calls for, but use more if needed.
- Use a large enough skillet so everything fits. I used a 12 inch cast iron skillet.
- Make it your own by adjusting the dried spices to suit your taste. Make sure you are using “American” chili powder, which is mild vs. chile powder, which can be spicy.
- Try serving it with cilantro lime rice and a skinny margarita.
Substitutions and Variations
- Make it spicy and swap the green chiles with a jalapeno or serrano pepper.
- Instead of a poblano pepper you can use a bell pepper.
- To make this recipe extra easy, replace the diced potatoes with a pound of frozen diced hash browns. This will also cut down on the cooking time.
- If you can’t find Oaxaca cheese, substitute with monterey jack, cheddar, or colby jack cheese.
Storage
Storage – The chicken and potatoes will keep in an airtight container for up to 4 days.
Reheating – You can reheat the leftovers in the microwave or in a skillet on the stove over medium heat until it’s warmed through. I recommend adding a little extra cheese on top to freshen it up.
Freeze – Mexican chicken and potatoes freezes well. Cool it completely and store in the freezer for 2-3 months. Defrost in the refrigerator overnight before reheating it.
More Chicken and Potatoes Recipes
You can’t go wrong with chicken and potatoes for dinner! If you love this combo try my green chile chicken and potatoes, sheet pan Greek chicken and potatoes, broccoli cheddar chicken twice baked potatoes, and these parmesan pesto potatoes paired with my creamy Italian chicken skillet.
Did you make this Mexican chicken and potatoes? I’d love if you’d leave a recipe rating and review below.
Mexican Chicken and Potatoes
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 pound potatoes cut into 1/4 inch cubes
- 1 pound chicken breasts cut into 1 inch chunks
- 1/2 cup diced yellow onion
- 1 poblano pepper seeds removed and diced
- Kosher salt and freshly ground black pepper to taste I use approximately 1 kosher salt
- 4 ounces canned diced green chiles
- 1/2 cup jarred salsa I used salsa verde
- 2 teaspoons chili powder (mild)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup cilantro chopped
- 1 cup shredded Oaxaca cheese or monterey jack, cheddar cheese
Instructions
- Heat a tablespoon of the oil in a large skillet over medium-high heat. When the oil is hot swirl it to coat the bottom of the skillet and reduce the heat to medium. Add the potatoes and season with salt and pepper. Cook for about 6-8 minutes or until the potatoes are turning golden and start to become tender (they will still be too firm to eat). Stir them often.
- Push the potatoes to one side of the skillet and add in the remaining tablespoon of oil and the chicken. Cook the chicken until it’s partially cooked, 3-4 minutes, then add in the onion, poblano, green chiles, spices, and cilantro. Season with salt and pepper and cook for another 4-5 minutes or until the chicken is cooked through and the onion and pepper have softened.
- Stir in the salsa and then top with the cheese. Cook for another minute until it melts. Garnish with cilantro if desired and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
