One Pan Sazon Skillet Chicken

You know I’m a huge fan of one pan meals here at AK. What could be better than cleaning up just one skillet (okay, and a cutting board)? Today I’m bringing back an easy, incredibly flavorful one pan sazon skillet chicken that’s ready in just 30 minutes.

If you’ve made my sazon grilled chicken you know what these flavors are all about. Perfectly spiced, warming and so addicting. This recipe takes juicy sazon-seasoned chicken and pairs it with beautiful summer veggies that are also cooked in homemade sazon seasoning. It’s a sazon party over here and I know you’re gonna love it.

I love to top the whole skillet with cheddar cheese because what’s life without a lil melty, cheesy goodness? The result is much like your new favorite burrito bowl. Pair it with my suggested toppings and add-ins and enjoy the BEST 30 minute meal you’ve had in a while!

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What is sazon?

Sazon is a really popular Puerto Rican spice that can be found it many Mexican and Spanish markets. Traditional sazon is a blend of coriander, cumin, achiote, garlic powder, oregano, salt & pepper. I love to make my own with what I typically have on hand (subbing turmeric for annatto seeds/achiote). It tastes very close to the real thing but with a couple of twists!

Ingredients in this one pan sazon skillet chicken

This easy and delicious sazon skillet chicken is packed with all of the goods: fresh summer veggies, flavorful seasonings and tons of protein. Here’s everything you’ll need to make it:

For the sazon: we’re using my homemade sazon seasoning filled with delicious, warming spices.
Veggies: this skillet dinner is made with onion, red bell pepper, zucchini (of course) and fresh corn.
Protein: you’ll add some boneless, skinless chicken breast, plus a can of black beans for tons of protein.
On top: I love adding shredded cheddar cheese at the very end! This is optional but highly recommended.

Customize this healthy sazon skillet chicken

Go dairy free. Feel free to keep this dish dairy free by using your favorite dairy free cheese shreds or simply omitting the cheese.
Pick your veggies. I love the summer veggies in this dish but you could also use broccoli or brussels sprouts! Try adding sweet potato when fall rolls around, too.
Try a vegetarian version. I think cubed tofu or a can of chickpeas would also be delicious in place of the chicken.

Our fav ways to serve it

This 30 minute sazon skillet chicken is delicious on its own, but here are some more great ways to serve it:

Pair it with my fluffy green rice, coconut rice or quinoa for an amazing burrito bowl.
Add it to your fav flour or corn tortillas for a new twist on delicious tacos!
Don’t forget to top it with green onion, fresh cilantro, greek yogurt or sour cream and your fav hot sauce.

Flavorful sazon chicken skillet in 30 minutes

Dinner in 30? Yes, please. Here’s how to make this one pan sazon skillet chicken:

Prep your seasoning. Start by mixing together all of the spices for the homemade sazon seasoning.
Cook the chicken. Add some olive oil to a large skillet and cook your cubed chicken with half of the sazon seasoning. Once cooked, remove it from the pan.
Cook the veggies. Using the same skillet (truly a one pan meal!) cook the garlic, onion and bell pepper until the onion is tender. Then add in the zucchini, corn and black beans with the rest of the sazon seasoning.
Put it all together. After the zucchini gets a little fork-tender, add the chicken back in and cook it a bit to pull the flavors together.
Cheese it & serve! Reduce the heat to low, sprinkle on the cheese and cover the skillet so that it melts nicely. Then serve on its own or in any of the ways above. Don’t forget the yummy toppings!

Storing tips

Add any leftover sazon skillet chicken and veggies to an airtight container and place it in the fridge for up to 2-3 days. Simply reheat any leftovers in the microwave.

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I hope you love this 30 minute one pan sazon skillet chicken! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

One Pan Sazon Skillet Chicken

Flavorful one pan sazon skillet chicken made in just 30 minutes for a delicious, veggie and protein-packed dinner the whole family will love! This easy sazon skillet chicken is made with homemade sazon seasoning and beautiful summer veggies. Enjoy as-is or serve with rice, quinoa and your fav toppings.

Ingredients

For the sazon seasoning:
1
teaspoon
cumin
1
teaspoon
ground coriander
1
teaspoon
ground turmeric
1/2
teaspoon
garlic powder
1/2
teaspoon
oregano
Optional: ¼ teaspoon cayenne (only if you like a little heat)
½
teaspoon
salt
Freshly ground black pepper
For the skillet:
1 ½
tablespoons
olive oil or avocado oil, divided
1
pound
boneless skinless chicken breast, chopped into ½ inch cubes
3
garlic cloves, minced
½
medium yellow onion, diced
1
red bell pepper, chopped
1
medium zucchini, sliced and quartered
¾
cup
corn off the cob, from 1 large ear or corn (or use frozen or canned corn)
1
(15 ounce) can black beans, rinsed and drained
Additional salt and pepper, to taste
Optional, but recommended: 3/4 cup shredded cheddar cheese
For serving:
Green onion
Cilantro
Greek Yogurt
Hot Sauce
Cooked Rice

Instructions

In a small bowl, mix together the spices for the homemade sazon seasoning. Set aside.
Add 1 tablespoon of oil to a large deep skillet or pot and place over medium high heat. Add in diced chicken then sprinkle with HALF of the sazon spices, stirring well to coat the chicken. Cook for 6-8 minutes until the chicken is fully cooked and no longer pink. Once chicken is cooked, transfer it to a large bowl and set aside. Keep heat in the pan.
Add another ½ tablespoon of oil to the pan and add in the garlic, yellow onion and bell pepper. Saute for 3-5 minutes until onion is tender, then add in the zucchini, corn black beans and remaining half of the sazon spice mixture. Stir to coat, then cook for 5-10 more minutes until the zucchini gets a little fork tender, but do not overcook or it will become mushy. Next, add the chicken back in and cook for a few more minutes to bring flavors all together. Reduce heat to low and add 3/4 cup shredded cheddar cheese on top, then cover and allow cheese to melt; this should only take 3-5 minutes.
Serve on its own or over rice. We love to garnish with green onion and cilantro. You can also serve with greek yogurt or sour cream if you’d like. Yum!

Recipe Notes

To store: add any leftover sazon skillet chicken and veggies to an airtight container and place it in the fridge for up to 2-3 days. Simply reheat any leftovers in the microwave.

To make dairy free: simply omit the cheese or use your favorite dairy free cheese shreds.