Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.
Do you cook with chicken often? I sure do! The recipe I want to share today with you is for “easy-to-prepare” Marinated, Pan-Seared Mexican Chicken. Ridiculously easy. Delightfully GOOD. The added plus is that this chicken dish is very low in calories (under 200 calories per serving), so it’s a win-win in my book!
My favorite type of food to eat is Mexican food. I love the flavors in most dishes, which is why I really liked this meal. The pan-seared Mexican chicken has great flavor, from seasonings such as cumin, chili powder, garlic, oregano and lime juice. YUM!
The recipe for pan-seared Mexican chicken is really easy to prepare. I modified it slightly from a recipe I found on Skinnytaste.com a while ago. If you can mix up a marinade (easy peasy!), add some chicken to the marinade, then cook it, you can make this delicious chicken entree!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
It’s Easy To Make Marinated Pan-Seared Mexican Chicken!
Marinate the chicken breasts for at least half an hour. (tastes even better if you let it marinate all day!). As you can see in the photo below, I only made two small chicken breasts, since there was only two of us eating this meal.
Time To Cook The Pan-Seared Mexican Chicken Breasts!
Into a hot skillet the marinated chicken breasts go. You can see the little pieces of minced garlic on each piece. There’s a lot of flavor there!
Cook each side of the pan-seared Mexican chicken until golden brown, and cooked through.
Halfway through cooking the second side of chicken, add the reserved batch of marinade plus 1/4 cup water to skillet. Cook the pan-seared Mexican chicken an additional 3-4 minutes (until cooked through), spooning pan drippings over chicken as it cooks. Once done, the chicken is ready to serve!
You can see how very easy this pan-seared Mexican chicken recipe is to prepare, and it is delicious! We had the chicken, with rice on the side. Another wonderful accompaniment would be to top the chicken with a great pico de gallo salsa as a garnish! Hope you enjoy these tasty (and easy) pan-seared Mexican chicken breasts!
Looking For More CHICKEN Recipes?
You can find all of my chicken recipes in the Recipe Index, located at the top of the page. A few of those recipes include:
- Alice Springs Chicken (Outback Steakhouse copycat)
- Mom’s Basting Sauce For Grilled Chicken
- Coconut Milk Braised Chicken
- Lemon Rosemary Chicken Breasts
Interested In More Recipes?
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Recipe Adapted from: http://www.skinnytaste.com/2013/08/grilled-chicken-with-black-bean-mango.html
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 4 boneless skinless chicken breasts (4 ounces each)
- salt and pepper (to taste)
- 6 cloves minced garlic
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 limes, JUICE OF
- 1/4 cup water
Season chicken breasts lightly with salt and pepper. Place chicken breasts in large bowl.
In separate bowl, mix together minced garlic, cumin, oregano, and lime juice. Pour HALF of the marinade sauce over chicken. Reserve the other half of marinade for later.
Coat chicken with marinade. Cover and refrigerate for at LEAST half an hour. (The longer the chicken marinates, the better the flavor!)
Spray skillet with non-stick cooking spray. Heat on medium high until very hot. Once skillet is hot, place marinated chicken into skillet. They should sizzle when added to skillet. Discard marinade that the chicken was in. Cook chicken 3-4 minutes, then turn to other side. Halfway through cooking second side of chicken, add the reserved marinade, plus 1/4 cup water to the skillet. Cook for 3-4 additional minutes, continually spooning sauce over the top of chicken breasts. This will coat the chicken and will help to darken the color. Cook chicken until cooked all the way through.
When chicken is done, remove from skillet. If desired, serve with pico de gallo as a garnish. Serve chicken with rice, or your favorite side dish. Enjoy!
Caloric calculation was made based on using a 4 ounce small boneless, skinless chicken breast per serving. Larger portions of chicken will have more calories.
Here’s one more to pin on your Pinterest boards!