Southwestern Cheesy Chicken Skillet
Dive into bold, vibrant flavors with this Southwestern Cheesy Chicken Skillet, a one-pan wonder that’s perfect for busy weeknights! Tender, golden-seared chicken breasts are nestled in a zesty medley of sautéed bell peppers, sweet corn, hearty black beans, and fire-roasted diced tomatoes with green chilies—all seasoned with smoky chili powder, cumin, and paprika for an irresistible kick. Topped with a generous layer of gooey melted Mexican blend cheese and a sprinkle of fresh cilantro, this dish comes together in just 40 minutes. Serve it straight from the skillet with tangy lime wedges for a fresh finish. This recipe is easy, flavorful, and loaded with protein, making it an ideal choice for families craving a taste of the Southwest.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoons paprika
- 0.5 teaspoons garlic powder
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
- 0.5 cup chicken broth
- 1.5 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Place the chicken breasts on a cutting board and pat them dry with paper towels. Season both sides with salt, black pepper, chili powder, cumin, paprika, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate (the chicken will finish cooking later).
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the diced red and green bell peppers. Sauté for 3-4 minutes, stirring occasionally, until they begin to soften.
Add the corn kernels, black beans, diced tomatoes with green chilies (with their juices), and chicken broth to the skillet. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Reduce the heat to medium-low, cover the skillet, and let it cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Once the chicken is fully cooked, sprinkle the shredded Mexican blend cheese evenly over the top of the skillet. Cover for another 2-3 minutes, or until the cheese is melted and bubbly.
Garnish the dish with freshly chopped cilantro. Serve hot with lime wedges on the side for an extra burst of fresh flavor.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 28.9 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1464 mg | 113% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3322 mg | 71% | |
*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.
