One-Pan Southwest Chicken Skillet

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.

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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.

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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

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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.

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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.