One Pot Southwestern Chicken Casserole
Craving a quick, flavorful, and fuss-free dinner? This One Pot Southwestern Chicken Casserole is a vibrant, satisfying meal that brings the bold, zesty flavors of the Southwest to your table in just one dish. Made with tender chicken breasts, hearty black beans, sweet corn, and long-grain rice, all simmered together in a spiced tomato broth, this recipe is a symphony of textures and tastes. Finished with a layer of gooey melted cheddar cheese and a sprinkling of fresh cilantro, it’s a comforting, crowd-pleasing casserole perfect for busy weeknights or casual gatherings. Best of all, it’s ready in under an hour and requires minimal cleanup—ideal for anyone looking to simplify dinnertime without sacrificing flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 large (about 1 pound) chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves minced garlic
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 1 10-ounce can diced tomatoes with green chilies
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1.5 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Heat the olive oil in a large, deep skillet or a Dutch oven over medium heat.
Season the chicken breasts on both sides with salt and pepper. Add them to the skillet and sear for 3-4 minutes per side, until lightly browned. Remove the chicken and set aside.
In the same skillet, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the black beans, corn, diced tomatoes with green chilies, rice, chicken broth, cumin, and chili powder. Stir to combine.
Return the chicken breasts to the pot, nestling them into the mixture. Bring everything to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
Preheat your oven’s broiler (optional, for a bubbly cheese topping).
Remove the chicken breasts from the pot and shred them with two forks. Stir the shredded chicken back into the rice mixture.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
If desired, transfer the pot to the oven under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.2 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
