This Corn, Sweet Potato, and Serrano Chicken Mole Skillet transforms everyday ingredients into an exceptional meal with minimal effort and brings Mexican-inspired flavors to your table. This crowd-pleasing chicken skillet recipe combines crispy-skinned chicken thighs with sweet summer corn, spicy serranos, roasted sweet potato, and the complex depth of traditional mole sauce—all cooked together in a single cast iron pan for maximum flavor and easy cleanup.
Authentic Mole Flavor Without Hours of Cooking
The heart of this recipe lies in its simplified approach to mole sauce. It uses high-quality mole powder as a shortcut to achieve the rich, nuanced flavors that normally require dozens of ingredients and hours of preparation. The mole powder—a blend of dried chiles, nuts, seeds, chocolate, and spices—creates a sauce that’s simultaneously earthy, smoky, sweet, and savory when combined with sautéed aromatics and the chicken broth.
My journey to this recipe began in the market of Xochimilco, Mexico City, where local vendors display mounds of spices and house-made mole powders in every shade of red and brown. The intoxicating aroma of roasted cacao, toasted sesame, and sun-dried peppers inspired this weeknight-friendly interpretation that honors traditional Mexican cooking techniques while fitting into a busy modern lifestyle.
Can’t Get to Xochimilco? Here’s a Great Mole Powder You Can Get Anywhere
The mole powder I used for this dish came straight from a vendor in the Xochimilco market. But you don’t need to travel to Mexico City to make this dish.
Juquilita’s Mole Negro is one of the best mole pastes available online. It’s a deep, smoky Oaxacan-style mole, rich with roasted chiles, nuts, seeds, and a subtle touch of chocolate. While this isn’t the exact mole powder I found in Xochimilco, it brings that same soulful intensity to the dish.
The Perfect Balance of Sweet, Heat, and Depth
What makes this chicken skillet special is its balance of bold flavors and satisfying textures. Roasted sweet potato brings a caramelized softness that anchors the dish with earthy sweetness, while fresh corn kernels pop with juiciness. Serrano peppers thread in clean, assertive heat that builds with each bite without overwhelming the palate. The mole sauce—smoky, spiced, and savory—ties it all together, coating the vegetables and chicken in a rich, complex layer of flavor. A final hit of fresh lime juice cuts through the depth, waking everything up with a bright, citrusy finish.
A handful of fresh cilantro folded in at the end brings herbal lift and a clean, grassy brightness that plays beautifully against the deep spices of the mole.
The bone-in, skin-on chicken thighs are seared first to develop deep, golden skin before being nestled into the mole-coated vegetables. As they roast in the oven, the chicken releases its juices and fat into the skillet, enriching the sauce and self-basting the sweet potatoes and corn below. The result is juicy, fall-apart tender meat that soaks up the depth of the mole and the sweetness of the vegetables.
Fresh Finishing Touches
Just before serving, the dish gets a lift of brightness and contrast. Peppery arugula is folded into the hot skillet, wilting slightly in the residual heat while keeping its fresh bite. Fresh cilantro leaves are scattered over top, adding a cooling, herbal finish that balances the bold flavors. Toasted pepitas bring a satisfying crunch and nutty echo to the mole’s sesame and spice base. These thoughtful garnishes bring the dish full circle—crisp, tender, spicy, sweet, and herbaceous.
Easy Enough for Weeknights, Impressive Enough for Entertaining
Despite its layered flavors and striking presentation, this chicken mole skillet is weeknight-friendly and fuss-free. Everything comes together in one cast iron pan and finishes in the oven—making cleanup minimal and the process straightforward. Served straight from the skillet with warm corn tortillas or cilantro-lime rice, it’s just as suitable for a cozy night in as it is for hosting.
Make It Your Own: Customization Options
This dish is endlessly adaptable depending on your mood or what’s in your pantry:
- Adjust the heat level by increasing or decreasing the number of serrano peppers
- Substitute boneless, skinless chicken thighs for quicker cooking
- Use frozen corn if fresh isn’t available
- Swap sweet potato for butternut squash, carrots, or even golden beets
- Add black beans or cooked lentils for extra protein and texture
- Stir in zucchini, poblano, or bell peppers for more vegetables
- Finish with crumbled cotija, a spoonful of crema, or thinly sliced radish for contrast
- Garnish with fresh herbs like cilantro and arugula to brighten the dish
Whether you’re looking for a bold one-pan dinner, a new way to explore mole, or a dish that captures the heart of Mexican flavors in under an hour, this Corn, Sweet Potato, and Serrano Chicken Mole Skillet brings soul and simplicity to the table—no shortcuts in flavor, just smart, satisfying cooking.
Corn and Serrano Chicken Mole Skillet
4
servings15
minutes1
hour15
minutes1
hour30
minutesThis Corn and Serrano Chicken Mole Skillet layers crispy chicken thighs over sweet corn, spicy serranos, and a rich mole-infused broth. Finished with fresh arugula and toasted pepitas, it’s a bold, one-pan meal that brings the depth of Mexican flavors to your table.
Ingredients
8 bone-in, skin-on chicken thighs
1 tablespoons avocado oil
1/4 cup mole powder
1 medium yellow onion, diced
1 medium green or red bell pepper, diced
3-4 serrano peppers, chopped
3 cloves of garlic, minced
2 cups corn kernels
1 large sweet potato, peeled and cubed
2 cups chicken broth
1 lime
2 tablespoons extra virgin olive oil, divided
1 tablespoon ground cumin
1/2 tablespoon paprika
to taste, salt and ground black pepper
for serving, toasted pepitas (pumpking seeds)
for serving, arugula
for serving, cilantro
Directions
- Preheat the Oven:
Preheat your oven to 300°F (150°C). - Sear the Chicken:
Pat the chicken dry and season generously with salt and ground black pepper. Heat the avocado oil over medium-high heat in a cast-iron skillet. Sear the chicken thighs skin-side down until deeply golden and crisp, 5-6 minutes. Flip and cook 2-3 more minutes. Transfer to a plate. - Toast the Mole Powder:
Reduce the heat to medium. Add the mole powder directly to the skillet and stir constantly for 30–60 seconds until it darkens slightly and becomes fragrant. This blooming step enhances the sauce’s depth and unlocks the chile and chocolate notes. - Sauté the Aromatics:
Add the diced onion and bell pepper to the toasted mole. Stir to coat with the spices, then sauté for 3–4 minutes until softened. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Add the serrano peppers and garlic and cook for another 1-2 minutes until fragrant. - Add Sweet Potato and Corn:
Stir in sweet potato cubes and corn kernels. Let them cook for 4–5 minutes, allowing them to pick up color and flavor. Simmer for 2–3 minutes to let the flavors combine. - Return Chicken and Bake:
Nestle the chicken thighs back into the skillet, skin-side up. Transfer the skillet to the oven and roast for 1 hour, or until the chicken is cooked through (internal temp: 165°F). If necessary, add chicken broth to ensure the chicken is at least half way covered with liquid. - Garnish and Serve:
Drizzle with olive oil and scatter with arugula, cilantro, and toasted pepitas. Squeeze fresh lime juice over the top. Serve directly from the skillet.
Recipe Video
SUGGESTED RECIPE: Chicken Mole with Sautéed Peas and Mushrooms
Craving more mole? If you’re into bold, comforting flavors, check out my Chicken Mole with Sautéed Peas and Mushrooms. It’s a slightly more refined take on mole—served with earthy mushrooms and sweet green peas—that brings out a completely different side of this classic Mexican sauce.
