Southwestern Chicken Skillet
Here’s an easy family dinner sure to put a smile on everyone’s face! Made with simple ingredients you may already have on hand, saucy and cheesy Southwestern Chicken Skillet can be on the table in about 45 minutes! All you need is some seasoned cauliflower rice on the side!
Why This Recipe is a Keeper:
Raise your hand if you’re always on the lookout for new, delicious chicken recipes–especially an easy chicken skillet recipe! Same here–and this has become one of our favorites!
Boneless skinless chicken breast halves are seasoned with taco seasoning, seared then nestled in saucy vegetables and black beans then topped with cheese for a flavor-filled medley you’ll want to put on repeat!
This Southwestern Chicken Skillet recipe:
- Is easy with minimal prep.
- Has ingredients available in any grocery store or that you may already have in your pantry.
- Can be ready in about 45 minutes.
- Is freezer-friendly!
Let’s make it!
How to Make Southwestern Chicken Skillet:
Recipe Ingredients:
Here’s everything you’ll need to make this recipe along with how to prep. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Chicken: I used boneless skinless chicken breast halves, but boneless skinless chicken thighs (which are super budget-friendly) can also be used.
- Taco Seasoning: I used regular store-bought taco seasoning, but any Southwestern spice blend can be used. You can also blend your own with chili powder, ground cumin, ground coriander and Mexican oregano.
- Enchilada Sauce: If you prefer to make your own enchilada sauce, here’s a great recipe from The Kitchen Girl.
- Diced Tomatoes with Green Chiles: Usually sold under the brand name Ro-Tel.
- Canned Black Beans: Be sure to drain and rinse thoroughly as the liquid the beans are canned in can be quite salty.
- Corn: Use frozen thawed corn or canned.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Generously season the chicken with salt, pepper and some of the taco seasoning.
- Heat the canola oil in a large skillet or saute pan over medium-high heat.
- Place the seasoned chicken in the preheated skillet and brown well on the first side, approximately 4-5 minutes.
- Flip the chicken and cook 3-4 minutes on the other side, adjusting the heat as necessary so the spice blend doesn’t burn. Transfer the chicken to a plate. (The chicken will not be completely cooked.)
- Refresh the oil if needed and add the onion to the skillet. Cook the onion over medium heat for 3-4 minutes or until it begins to soften.
- Add the bell peppers and garlic and continue cooking another 3-4 minutes or until softened.
- Add the remaining taco seasoning, the enchilada sauce, diced tomatoes with green chiles.
- Bring that up to a simmer and add the chicken back into the skillet.
- Cover with the lid slightly ajar, reduce heat to low and simmer, turning once, until the chicken is completely cooked to an internal temperature of 165 degrees in the center.
- Add the drained, rinsed beans and the corn and simmer a few more minutes to heat through.
- Top with cheese then place the lid back on to melt the cheese.
- Sprinkle with cilantro…
- …top with fresh jalapeno slices if desired and DINNER IS DONE! Southwestern Chicken Skillet for the family dinner win!
Chef Tips and Tricks:
- When you can grab chicken breasts on sale and can stock up:
- Take some time to trim them all and place flat in quart-sized bags with two breast halves per bag.
- Label the bag with the date and freeze for 3-4 months.
- I like to place a few of the bags in a gallon-sized bag so they’re easier to access in the freezer and they can’t get lost.
- Freezing chicken breasts in small, divided quantities that are flat will make them much easier to defrost.
- To speed up cooking, cut the chicken breasts (or thighs) into cubes.
- For a nice presentation, always sear the top (or the best side) of any protein first.
Frequently Asked Questions:
Yes, you absolutely can but you’ll want to add additional liquid in the form of water or chicken broth if the rice needs to be cooked. The quantity of liquid will depend on how much rice you use. The ratio is typically two parts liquid to one part rice.
To add orzo, use the 2:1 ratio outlined above.
Yes, this recipe freezes very well. Cook to the safe internal temperature of 165 degrees in the center, cool thoroughly then place in an airtight container or baking dish with a secure cover. Freeze for 1-2 months. Thaw in the refrigerator then reheat in the oven at 350 degrees.
Serve with:
- Southwestern Sweet Potato Wedges with Avocado-Cilantro Sour Cream
- Southwestern Orzo Pasta Salad with Cilantro – Lime Dressing
- Skillet Charred Green Beans with Goat Cheese Chipotle Butter
- Summer Squash Casserole
- Southwestern Seasoned Cauliflower Rice
More family-friendly, tasty Southwestern-inspired chicken recipes:
- Southwestern Chicken Orzo and Black Bean Skillet
- Chicken and Spanish Rice Stuffed Peppers
- Mexican Chicken Poblano and Black Bean Tortilla Casserole
- Chicken Brown Rice and Cheese Stuffed Poblanos
Get all my chicken recipes here! Chicken and Turkey Recipes – From A Chef’s Kitchen, and don’t miss this collection of all my Mexican-Inspired Recipes!
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Southwestern Chicken Skillet
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Ingredients
- 4 boneless skinless chicken breast halves - or boneless skinless chicken thighs
- 1 heaping tablespoon taco seasoning
- Salt and freshly ground black pepper
- 2-3 tablespoons canola oil
- 1 small onion - chopped
- 3 medium bell peppers - orange, red, yellow or a combination
- 4 cloves garlic - minced
- 1 can (10-ounce) red enchilada sauce
- 1 can (10-ounce) diced tomatoes with green chiles - undrained
- 1 can (15-ounce) black beans - drained and rinsed
- 1 cup frozen corn - thawed
- Chopped fresh cilantro
- 1 cup shredded Mexican blend cheese
- 1 jalapeno pepper - sliced
Instructions
- Generously season the chicken breasts with taco seasoning and salt and black pepper.
- Heat 2 tablespoons of the oil over medium-high heat in a large skillet or saute pan.
- Place the chicken in the skillet and brown well on the first side, approximately 4-5 minutes. Flip the chicken and brown on the second side for approximately 3-4 minutes. Adjust the heat as necessary so the spices don't burn. Transfer to a plate.
- Refresh the oil if necessary. Add the onion to the skillet and cook over medium heat for 3-4 minutes or until it begins to soften. Add the bell peppers and garlic and continue cooking another 3-4 minutes or until the bell peppers are softened.
- Add any remaining taco seasoning, the enchilada sauce and the diced tomatoes with green chiles. Bring to a simmer.
- Cover with the lid slightly ajar, reduce heat to low and simmer, turning once, until the chicken is completely cooked to an internal temperature of 165 degrees in the center.
- Add the drained and rinsed black beans and corn and cook briefly just to heat through.
- Top with cheese and place the lid back on briefly just to melt the cheese.
- Sprinkle with cilantro and top with fresh jalapeno slices if desired.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I made this last night and can’t wait to eat the leftovers for lunch!! Delicious, and easy to make. The only thing I changed was that I used Chicken Breast Tenders (because that’s what I had) they worked perfectly, just shortened the time of the browning stage. Will be repeating this great recipe soon! Thanx Carol for another delicious inspiration!
Hi, Jim, Thanks so very much and so happy you enjoyed!! You can definitely change out the chicken pieces. I did this for a personal chef client and cut the breasts into small pieces. Thighs will also work. Thanks again! Your feedback and support means so much!