Easy Mexican Chicken

Prep Time
Cook Time
Ready In

"An easy one pan recipe. Simple and very inexpensive makes this a nice weeknight meal. Serve with your favorite rice and some black beans. You can make this as spicy as you want, but I try not to GO TOO spicy - I don't want it overpower the chicken."

Original recipe yields 5 servings
  • Garnish


  • Serving Size: 1 (550.8 g)
  • Calories 566.1
  • Total Fat - 24.7 g
  • Saturated Fat - 6 g
  • Cholesterol - 311.9 mg
  • Sodium - 1646.7 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 5.1 g
  • Sugars - 7.8 g
  • Protein - 63.8 g
  • Calcium - 168.8 mg
  • Iron - 5.5 mg
  • Vitamin C - 49.1 mg
  • Thiamin - 0.5 mg

Step 1

Chicken ... Bring the chicken to room temperature and season with the oregano, salt and pepper and rub it in well. You can even marinate this all day in a ziploc bag. That also gives the chicken great flavor if you decide to do that.

Step 2

Saute ... To a large saute pan, add the olive oil and bring to medium high heat. Add the seasoned chicken and sear on both sides until golden brown, about 3-4 minutes per side.

Step 3

Sauce ... Move the chicken over to one side of the pan and add all the ingredients for the sauce to the other side; the salsa, garlic, olives, jalapeno, cumin, chili powder, lime juice, chicken broth and mix well. Move the chicken back over the sauce and flip the thighs a few times to make sure they are coated in the sauce. Cover and cook 30-40 minutes on low heat until the chicken is tender and almost falling apart. After 30 minutes, check the seasoning; add any additional salt and pepper if necessary. Also, if the sauce seems a bit thick, add a bit more broth if you want.

Step 4

Finish and Serve ... Once the chicken is tender, finish the dish by adding the fresh cilantro. Serve over yellow, white, or your favorite Mexican rice; and black beans are also a great side dish. Garnish the chicken with lime wedges. ENJOY!

Tips & Variations

No special items needed.



Five star for sure, your previous reviewers about said it all! Super easy, super good, full flavoured, tender and juicy. Other than using medium junky salsa and subbing with parsley I made as posted. (I do snip cilantro in my portions!)Love when easy tastes this good. Keeper!!

review by:
(12 Apr 2014)


Fantastic Flavor Explosion of a recipe! I made this on Cinco de Mayo along with some Mexican Rice and Refried Beans. It was great to eat bites of this flavorful sauce with the milder sides. I also enjoyed a little sour cream atop it. I used frozen boneless skinless chicken breast tenders, pickled jalapeno slices, and had to sub vinegar for the lime juice because I was out of lemons and limes. Thanks for the recipe K!

review by:
(13 May 2013)

Bergy (RIP" Forever in our Kitchen)

This is 5 star all the way. After I rubbed the thighs with oregano and rested them for about an hour I browned them in a skillet, then added all the sauce ingredients, mixed well, and put them in the fridge for about 5 hours. I was only cooking 4, very small. thighs so cut way back on the ingredients (but kept the right porportions of ingredients.. The flavours of the sauce really fused with the chicken after sitting in the fridge for that time and the end result was Mmmmmmm. Cooked very slow for 25 minutes - tender moist great chicken. Made again 3 Jun 2013 The thighs were very small but I cut them in half. I served the sauce over tofu fettachini (very low everything)!

(8 Apr 2013)


Exploring the recipes I stumbled on this and decided to make it. Wow is it delicious! Easy too make too, which is always a plus for me when I am stretched thin during the week. Nice meal KC!

review by:
(22 Apr 2012)