Southwest Smothered Chicken
Get ready to tantalize your taste buds with Southwest Smothered Chicken, a vibrant and flavor-packed dish that's the perfect blend of smoky spices and creamy decadence. Juicy, spiced chicken breasts are seared to perfection, then bathed in a rich sauce featuring sautéed bell peppers, onions, black beans, and corn, all brought together with a hint of heavy cream and topped with gooey melted Mexican cheese. This one-skillet wonder is oven-finished for maximum convenience and garnished with fresh cilantro and a squeeze of lime for a zesty kick. Ideal for busy weeknights or a cozy dinner, this recipe is as versatile as it is delicious—serve it with rice, warm tortillas, or a crisp salad to complete your Southwestern feast!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 1 medium onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 1 cup shredded Mexican cheese blend
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 2 tablespoons cilantro, chopped
- 4 lime wedges, for serving
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and melt over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Stir in the black beans and corn, then return the seared chicken breasts to the skillet. Spoon some of the sauce over the chicken.
Sprinkle the shredded Mexican cheese blend evenly over the chicken and sauce.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from the oven and garnish with freshly chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the top. Pair with rice, tortillas, or a side salad if desired.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 23.7 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1896 mg | 146% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2044 mg | 43% | |
*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.
