Pantry Southwest Chicken
Elevate your weeknight dinner game with Pantry Southwest Chicken, a flavorful one-skillet recipe that combines pantry staples and bold Southwestern spices for a hearty, satisfying meal. Succulent, seared chicken breasts are seasoned with chili powder, cumin, smoked paprika, and garlic powder, then nestled into a vibrant medley of black beans, sweet corn, and zesty diced tomatoes with green chilies. Topped with melty cheddar cheese and a touch of fresh cilantro, this dish bakes to perfection in just 25 minutes. With minimal prep time and ingredients you likely already have on hand, this easy, oven-baked chicken recipe delivers maximum flavor with minimal effort. Serve it warm with lime wedges for a tangy finishing touch, and enjoy a restaurant-quality meal straight from your kitchen!
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Recipe Information
Ingredients
- 4 pieces (boneless and skinless) chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons garlic powder
- 15 ounces (rinsed and drained) canned black beans
- 15 ounces (drained) canned corn
- 10 ounces (canned) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 2 tablespoons (optional) chopped fresh cilantro
- 1 whole (cut into wedges, optional) lime
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet over medium heat.
Season both sides of the chicken breasts with salt, black pepper, chili powder, cumin, smoked paprika, and garlic powder.
Place the chicken breasts into the skillet and sear each side for 2-3 minutes until lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the black beans, corn, and diced tomatoes with green chilies. Stir to combine and spread the mixture evenly across the bottom of the skillet.
Nestle the seared chicken breasts into the bean and corn mixture in the skillet.
Sprinkle the shredded cheddar cheese evenly over the chicken and bean mixture.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let it sit for 5 minutes. Garnish with chopped cilantro if desired.
Serve warm with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 6564 mg | 285% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 22.6 g | ||
| Protein | 291.9 g | 584% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1202 mg | 92% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3238 mg | 69% | |
*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.
