Go Back
At the heart of the Harvest Harmony Chili Chicken Mac Skillet are the carefully selected ingredients that contribute to its flavor profile and nutritional value. Each component plays a crucial role in creating a balanced and delicious dish.

Fall Chili Chicken Mac Skillet

Experience the warmth of fall with Harvest Harmony Chili Chicken Mac Skillet, a delightful blend of chili and mac and cheese that’s perfect for family dinners or gatherings. This one-skillet recipe combines juicy chicken thighs, vibrant veggies, black beans, and melted cheddar for a comforting meal that’s easy to prepare. With its rich flavors and wholesome ingredients, it’s a dish that brings loved ones together around the table. Enjoy a satisfying, hearty meal that’s sure to become a favorite!

Ingredients
  

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, diced

3 cloves garlic, minced

1 medium bell pepper (red or yellow), diced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice preference)

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh, frozen, or canned)

2 cups chicken broth

2 cups uncooked elbow macaroni

Salt and black pepper to taste

1 cup shredded sharp cheddar cheese

Chopped green onions and cilantro for garnish

Sour cream (optional, for serving)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and black pepper. Cook for 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

    In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute until fragrant.

      Pour in the chicken broth and add the black beans, diced tomatoes (with juices), and corn. Bring the mixture to a simmer.

        Once simmering, add the uncooked elbow macaroni to the skillet. Stir to combine, and cover the skillet with a lid. Let it cook for about 8-10 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the liquid.

          Return the cooked chicken to the skillet and stir well. If needed, adjust seasoning with more salt and pepper.

            Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again for a few minutes, allowing the cheese to melt.

              Once the cheese is melted, remove the skillet from heat. Garnish with chopped green onions and cilantro. Serve warm and top with a dollop of sour cream if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4