This Southwest Chicken Skillet is an easy, flavor-packed dinner made with seasoned chicken, peppers, black beans, corn and tomatoes, all finished with plenty of melted cheese. Spoon it over fluffy rice for a filling meal that comes together in one skillet and is easy to customize with whatever toppings you have on hand.
Chicken thighs are especially good in this recipe because they stay juicy and tender, but chicken breasts work just as well. For even more flavor, let the chicken get a good sear before removing it from the pan—that browned goodness left behind adds tons of flavor to the sauce.
Ingredients
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 bell pepper, diced
- ½ onion, diced
- 2–3 cloves garlic, minced
- 1 cup corn, fresh, frozen or canned
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can Rotel tomatoes with green chiles
- 2 tablespoons taco seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ cup chicken broth
- 1 cup shredded pepper jack or Mexican-blend cheese
- Cooked rice, for serving
Instructions
- Toss the chicken with the taco seasoning, smoked paprika, cumin, salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until nicely browned. It doesn’t need to be completely cooked through yet. Remove the chicken and set aside.
- Add the onion and bell pepper to the same skillet. Cook for 3–4 minutes, scraping up the browned bits from the bottom.
- Add the garlic and cook for about 30 seconds.
- Stir in the Rotel, corn, black beans and chicken broth. Bring to a simmer and cook for about 5 minutes so the liquid reduces slightly.
- Return the chicken and any accumulated juices to the skillet. Simmer until the chicken is cooked through and the sauce has thickened.
- Sprinkle the cheese over everything. Cover the skillet for 1–2 minutes, just until the cheese is melted.
- Spoon over warm rice and add your favorite toppings.
Tips & Variations
- Get a good sear on the chicken. Don’t crowd the skillet. Cook it in two batches if necessary.
- Let the sauce reduce. You want it thick enough to spoon over rice without making the rice soupy.
- Make it spicy: Add diced jalapeño, extra green chiles or a pinch of cayenne.
- Make it creamy: Stir in a couple tablespoons of cream cheese before adding the shredded cheese.
- Great toppings: Avocado, sour cream, fresh lime, green onions, salsa or crushed tortilla chips.
- Use leftover rice: This is perfect for rice you already have in the refrigerator—just warm it before serving.
