How to Make Chicken with Tomatoes and Jalapenos 

This is my favorite go to weeknight meal and it’s chicken with tomatoes and jalapenos. It’s easy and fast to make and has so much flavor. My mom used to cook this for us whenever she was short on time since she worked long hours as a house cleaner. 

Growing up my parents were always tight on money so this inexpensive dish was something my mom would cook regularly for us. She would always serve it with some rice and, of course, tortillas. 

When I first learned how to make this with my mom I was shocked because it only calls for chicken, tomatoes, onions, jalapenos and garlic. THAT’S IT. Of course, you need some oil, salt, pepper and cumin. But the amount of flavor you get from 5 ingredients is amazing. 

I’ll also share some tips to make sure your dish comes out great every time! 

How to make chicken with tomatoes and jalapenos 

Ingredients:

• 2 lbs chicken breast 
• 3 roma tomatoes, chopped
• 1 onion, diced 
• 1 jalapeno, diced
• 1 garlic, minced
• 1 tsp salt
• 1 tsp cumin
• Fresh cracked pepper
• ½ tsp chicken bullion 
• Neutral oil (I used avocado oil)

1. Preheat a large skillet with high sides on medium high heat with a tbsp of oil. 
2. In a small bowl mix the salt, cumin and pepper together and sprinkle over the chicken.
3. Cook the seasoned chicken for about 4-5 minutes on each side or until well browned on each side.
4. Remove chicken from the pan and place it on a plate. Set aside. (the chicken won’t be cooked all the way yet so don’t worry if you notice it is raw)
5. Add the tomatoes, onions and jalapenos to the pan. Cook for about 5 minutes, or until softened and have some color. Season with salt and pepper. Add garlic and cook for about 1 minutes. 
6. Turn the heat down to medium. Add the chicken bullion and give it a quick mix. Place chicken back in the pan and cover for about 10 minutes or until cooked through.
7. Once the chicken is fully cooked, remove it from the pan and let it rest for 10 minutes before cutting it into bite size pieces. Place the chicken back into the pan and toss with the tomato mixture. Serve with some rice and tortillas. 

# Tips 

Make sure to take the chicken out of the fridge about 30-45 minutes before cooking. This allows the chicken to come to room temperature and helps cook evenly. Also has a better texture at the end. 

You can use chicken thighs instead of chicken breast if you want. The recipe works for both and comes out great! 

If you love spicy foods you can add more jalapenos or even switch them out for some serranos. 

Are you looking for some more dinner ideas? Check out my latest blog post or even search by ingredient at the drop down menu under recipes. 

Don’t forget to tag me on Instagram! I love seeing my friends recreate my recipes! 🙂

Chicken with Tomatoes and Jalapenos

This is one of my favorite chicken dinner recipes and so simple to make! It's chicken cooked with jalapenos, tomatoes, onions and garlic.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 5 people

Ingredients

  

• 2 lbs chicken breast
• 3 roma tomatoes chopped
• 1 onion diced
• 1 jalapeno diced
• 1 garlic minced
• 1 tsp salt
• 1 tsp cumin
• Fresh cracked pepper
• ½ tsp chicken bullion
• Neutral oil I used avocado oil

Instructions

 

• Preheat a large skillet with high sides on medium high heat with a tbsp of oil.
• In a small bowl mix the salt, cumin and pepper together and sprinkle over the chicken.
• Cook the seasoned chicken for about 4-5 minutes on each side or until well browned on each side.
• Remove chicken from the pan and place it on a plate. Set aside. (the chicken won’t be cooked all the way yet so don’t worry if you notice it is raw)
• Add the tomatoes, onions and jalapenos to the pan. Cook for about 5 minutes, or until softened and have some color. Season with salt and pepper. Add garlic and cook for about 1 minutes.
• Turn the heat down to medium. Add the chicken bullion and give it a quick mix. Place chicken back in the pan and cover for about 10 minutes or until cooked through.
• Once the chicken is fully cooked, remove it from the pan and let it rest for 10 minutes before cutting it into bite size pieces. Place the chicken back into the pan and toss with the tomato mixture. Serve with some rice and tortillas.

Keyword chicken dinner, easy dinner, mexican recipe