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Finished Southwestern Chicken Skillet on wood trivet.

Southwestern Chicken Skillet

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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 Skillet Chicken can be on the table in about 45 minutes! All you need is some seasoned cauliflower rice on the side!
Course Chicken and Turkey
Cuisine Southwestern / Mexican
Diet Diabetic, Gluten Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 347


  • 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


  • 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.


FREEZER-FRIENDLY:  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.


Serving: 1 | Calories: 347kcal | Carbohydrates: 19g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 378mg | Potassium: 801mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3058IU | Vitamin C: 125mg | Calcium: 346mg | Iron: 1mg