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 Marinated, Pan-Seared Mexican Chicken. This recipe is delightfully GOOD. An added benefit is that it’s low in calories (under 200 per serving), so it’s a win-win in my book!
My favorite food to eat is Mexican food. I love the flavors in most Mexican-inspired dishes, which is why I really like this one. Pan-seared Mexican chicken has great flavor, from spices like cumin, chili powder, garlic, oregano and lime juice. YUM!
The recipe for pan-seared Mexican chicken is easy to prepare. I have modified it slightly from a recipe I found on Skinnytaste.com a while ago.
If you can mix up a marinade, add chicken to the marinade, then cook it, you can make this delicious chicken! Here’s how to make it:
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. TIP: The chicken tastes even better if you let it marinate all day! If you have the time, go for all day marinating.
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!
Spray a large skillet with non-stick cooking spray OR add a Tablespoon of oil. Once the oil is hot, add the marinated chicken breasts.
You can see in the photo below the little pieces of minced garlic on each piece. There’s a lot of flavor saturated on those chicken breasts!
Cook each side of the pan-seared Mexican chicken until it is golden brown, and cooked through. This usually will take about 4-8 minutes per side depending on the chickens thickness.
The internal temperature of the cooked chicken should be at 165°F. when the chicken breasts are finished cooking.
Add the reserved batch of marinade plus 1/4 cup water to the skillet, halfway through cooking the second side of the chicken breasts.
Cook the pan-seared Mexican chicken in the marinade for 3-4 minutes (until cooked through). Spoon the pan drippings over the chicken as it cooks. Once done, the chicken is ready to serve!
Serve The Pan-Seared Marinated Chicken
This pan-seared Mexican chicken recipe is to prepare, and it’s delicious! We enjoy this chicken, and usually serve it with white steamed rice on the side.
You might also enjoy topping the cooked chicken breasts with some pico de gallo salsa as a garnish! That really takes the flavor up another notch!
Hope you enjoy these tasty (and easy) pan-seared Mexican chicken breasts! They are really easy to prepare, and have good flavor!
Thanks for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!
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
- Chicken Cutlets In Pan Sauce
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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!