One-Pan Southwest Chicken Skillet

29 2 minutes read

This flavorful Southwest Chicken Skillet is a hearty, all-in-one meal bursting with bold, satisfying flavors! Perfect on its own or served over rice, pasta, or even cauliflower rice, it’s a simple 30-minute recipe that’s ideal for weeknights or a cozy weekend dinner.

With everything coming together in just one skillet, cleanup is a breeze—and the taste is anything but basic. Whether you’re feeding a busy family or just looking for a quick comfort meal, this cheesy, veggie-loaded chicken dish checks all the boxes.

If you’re into easy, bold-flavored meals like this one, check out my Cilantro Lime Chicken Thighs or Sheet Pan Chicken and Vegetables for more simple dinner ideas.

Why You’ll Love It

Juicy, spiced chicken, melty cheese, hearty beans, and sweet corn—all cooked together in one pan. It’s convenient, loaded with flavor, and ready in a snap.

This dish is also versatile, budget-friendly, and uses pantry staples, making it a dependable go-to for any night of the week.

Ingredients You’ll Need

Seasoning Blend: Paprika, garlic powder, chili powder, onion powder, cumin, salt, and black pepper
Chicken Breasts: Or sub with boneless, skinless chicken thighs
Olive Oil
Vegetables: Corn, diced tomatoes, onions
Garlic: Freshly minced is best, but jarred works too
Green Chiles: For heat—swap in bell peppers for a milder dish
Black Beans
Shredded Cheese: Colby Jack is great, or try Pepper Jack for spice
Lime Juice: Freshly squeezed adds a bright finish
Fresh Cilantro: Or parsley, if preferred

How to Make It

Step 1: Mix all spices together in a small bowl.
Step 2: Rub the seasoning mix on both sides of the chicken breasts.
Step 3: Heat half the olive oil in a large skillet over medium-high. Sear chicken for 3–5 minutes per side until browned. Remove and set aside.
Step 4: Add the remaining oil to the skillet and sauté onions and garlic until tender and aromatic.
Step 5: Stir in the corn, black beans, green chiles, and tomatoes. Cook until everything is warmed through.
Step 6: Return the chicken to the skillet, placing it over the veggie and bean mixture.
Step 7: Top each piece of chicken with shredded cheese. Cover and cook for another 3–5 minutes, until the cheese is melted and the chicken is fully cooked.

Helpful Tips & Serving Ideas

Spoon over white rice, brown rice, pasta, or low-carb cauliflower rice.
Top with sour cream, crushed tortilla chips, or a squeeze of fresh lime juice.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Freeze extras for up to a month—just thaw in the fridge before reheating.
Reheat in the microwave or on the stovetop until hot.