One Pan Sazon Skillet Chicken

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This one pan sazon skillet chicken is a bright, flavorful dinner that is ready in about 20 minutes. Juicy chicken tenders are seasoned with sazon, the beloved Latin spice blend, seared until golden, then finished in a quick pan sauce of garlic, scallions, fresh tomato and chicken broth. It is light, high in protein, naturally gluten free and only about 208 calories per serving.

Everything happens in one skillet, so it is perfect for busy weeknights when you want something fast that still tastes exciting. Serve it with rice and beans, tuck it into tortillas or slice it over a salad. If you love quick skillet dinners, try my Mediterranean chicken skillet or skillet Parmesan chicken and zucchini.

Why You Will Love This Sazon Chicken

• Ready in about 20 minutes. Chicken tenders cook fast and stay juicy.
• One skillet. Minimal dishes and easy cleanup.
• Bold Latin flavor. Sazon brings garlic, cumin, coriander, oregano and a beautiful golden color.
• Light and healthy. About 208 calories and plenty of lean protein per serving.
• Whole30 and gluten free friendly. Just check your sazon and broth labels.
• Kid approved. Flavorful without being spicy.

Ingredients You Will Need

This recipe keeps the ingredient list short. Exact amounts are in the recipe card below.

• Chicken tenders: about 1 1/4 pounds. You can also slice chicken breasts into strips.
• Sazon seasoning: store bought or homemade. It gives the chicken its signature flavor and color.
• Kosher salt: adjust depending on how salty your sazon blend is.
• Olive oil: for searing.
• Scallions: diced, for a mild onion flavor and fresh color.
• Garlic: three cloves, crushed or minced.
• Tomato: one medium tomato, diced, which melts into a light, fresh sauce.
• Reduced sodium chicken broth: deglazes the pan and turns the drippings into sauce.
• To finish: fresh cilantro and a squeeze of lime.

What Is Sazon Seasoning?

Sazon is a savory seasoning blend used throughout Puerto Rican, Dominican and other Latin kitchens. Most versions include garlic powder, cumin, coriander, oregano, salt and pepper, along with annatto (achiote) or turmeric and paprika for its famous golden red color. It is often sprinkled into rice, beans, stews and meats to add instant depth. In this recipe, sazon does almost all of the seasoning work, so you get layers of flavor from a single spoonful. Store bought packets are convenient, but homemade sazon lets you control the salt and skip artificial colors.

Easy homemade sazon

Mix 1 tablespoon each of ground coriander, ground cumin, ground annatto or paprika and garlic powder with 2 teaspoons of dried oregano, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Store it in an airtight jar for up to 6 months. Use about 1 1/2 teaspoons for this recipe.

How to Make One Pan Sazon Skillet Chicken

1. Season the chicken

Pat the chicken tenders dry with paper towels. Sprinkle them evenly with the sazon seasoning and a pinch of kosher salt, then toss so every piece is coated. For even more flavor, let them sit for 10 minutes while you chop the vegetables.

2. Sear the chicken

Heat 1 teaspoon of olive oil in a large cast iron skillet over medium high heat. Add the chicken tenders in a single layer and cook for 4 minutes without moving them, so they develop a golden crust. Flip with kitchen tongs and cook for another 3 to 4 minutes, until the chicken reaches 165°F on an instant read thermometer. Transfer to a plate.

3. Sauté the aromatics

Reduce the heat to medium and add the remaining teaspoon of oil. Add the scallions and garlic and cook for about 1 minute, stirring, until fragrant and soft.

4. Build the sauce

Add the diced tomato and chicken broth. Use a silicone spatula to scrape up all the browned bits from the bottom of the skillet, which are full of flavor. Simmer for 2 to 3 minutes until the tomato softens and the liquid reduces slightly.

5. Return the chicken and serve

Return the chicken and any juices to the skillet and spoon the sauce over the top. Simmer for 1 minute to warm through. Finish with chopped cilantro and a squeeze of lime, and serve right away.

Tips for the Best Sazon Chicken

• Dry the chicken well. Moisture prevents browning, and browning means flavor.
• Do not crowd the skillet. Cook in batches if needed so the tenders sear rather than steam.
• Watch the salt. Many sazon blends already contain salt, so taste before adding more.
• Use a ripe tomato. It adds natural sweetness and juiciness to the pan sauce.
• Finish with lime. A little acid brightens the warm spices.

Chicken Tenders vs Chicken Breasts

Chicken tenders are the small, tender strips found underneath the breast. They cook quickly and evenly, which makes them ideal for a fast skillet dinner. If you only have chicken breasts, slice them into strips about 3/4 inch thick, or butterfly and pound them to an even thickness with a meat mallet. Boneless skinless thighs also work beautifully and stay juicy, though they will need a couple of extra minutes per side. Whatever cut you choose, the key is even thickness so every piece finishes cooking at the same time.

Easy Variations

• Add peppers and onions: sauté sliced bell peppers and onion after the chicken for a fajita style skillet.
• Make it spicy: add a diced jalapeño or a pinch of red pepper flakes with the garlic.
• Creamy sazon chicken: stir a splash of heavy cream or coconut milk into the sauce.
• Sazon chicken and rice: serve over yellow rice cooked with an extra pinch of sazon.
• Sheet pan version: roast seasoned tenders at 425°F for 12 to 15 minutes.

How to Turn This Into a Full Latin Dinner

Sazon chicken is quick enough to make on a weeknight, but it is also easy to turn into a colorful spread for family or friends. Start a pot of yellow rice before you season the chicken, since rice takes about 20 minutes, the same time as the chicken. Warm a can of seasoned black or pink beans with a little garlic, cumin and a splash of the chicken broth. While the chicken sears, slice avocado, tomatoes and red onion for a quick salad dressed with lime juice, olive oil and salt. If you have ripe plantains, fry them in a second skillet until caramelized. Put everything on the table with lime wedges, hot sauce and chopped cilantro and let everyone build their own plate. It feels like a special meal, but it all comes together in about 30 minutes.

Why Tomato and Broth Make a Great Pan Sauce

After searing, the skillet is coated with golden browned bits called fond. They are packed with savory flavor from the chicken and the toasted sazon. Adding the tomato and broth loosens that fond and turns it into a light sauce. The tomato breaks down as it simmers, adding body, sweetness and a touch of acidity, while the broth carries all the flavor from the pan. The result is a juicy, fresh sauce that clings to the chicken without cream, flour or butter, which keeps the dish light and gluten free.

What to Serve With Sazon Chicken

This chicken is at home next to classic Latin sides such as yellow rice, black beans, tostones or sweet plantains. For a lighter plate, serve it with cauliflower rice or a crisp green salad with avocado. You can also slice it for tacos, burrito bowls or wraps. For more easy dinners, try my chicken tikka masala or one pot chicken and rice.

Meal Prep and Storage

• Refrigerator: store cooled chicken in glass meal prep containers for up to 4 days.
• Freezer: freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: warm gently in a skillet with a splash of broth, or microwave until heated through.
• Meal prep bowls: pair the chicken with rice, beans and salsa for grab and go lunches.

Is Sazon Chicken Healthy?

Yes. This recipe is built on lean chicken tenders, fresh vegetables and very little oil. Each serving has about 208 calories and around 30 grams of protein, with only a few grams of carbohydrates. Sazon adds big flavor without extra fat or sugar. If you are watching sodium, use a low sodium or homemade sazon blend and reduced sodium broth.

Common Mistakes to Avoid

• Moving the chicken too soon. Let it sear undisturbed so it releases easily and browns well.
• Overcooking the tenders. They are thin and cook quickly. Pull them at 165°F.
• Skipping the deglaze. The browned bits are what make the pan sauce taste rich.
• Burning the garlic. Lower the heat before adding it.

Frequently Asked Questions

What does sazon taste like?

Sazon is savory and earthy, with garlic, cumin, coriander and oregano, plus a mild peppery warmth. It is not spicy.

Can I use chicken breasts instead of tenders?

Yes. Slice them into even strips or pound them thin so they cook quickly and evenly.

Is this recipe Whole30?

It can be. Use a compliant homemade sazon and a Whole30 approved chicken broth.

Where can I buy sazon seasoning?

Look in the international or Latin foods aisle of most grocery stores, or make your own with the blend above.

Can I make this ahead?

Yes. It reheats well and keeps in the fridge for up to 4 days.

What rice goes best with sazon chicken?

Yellow rice, cilantro lime rice or simple white rice cooked with a pinch of sazon are all delicious.

Final Thoughts

One pan sazon skillet chicken is the kind of recipe you will come back to again and again. It is fast, healthy and full of warm Latin flavor, and it only needs a handful of ingredients. Keep a jar of sazon in your pantry and you will always be about 20 minutes away from a delicious, family friendly dinner.

Nutrition Per Serving

Nutrient	Amount
Calories	208 kcal
Protein	30 g
Carbohydrates	4 g
Fat	7 g
Saturated Fat	1 g
Fiber	1 g
Sugar	2 g
Sodium	520 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.