Southwestern Chicken
Bring bold flavors to your dinner table with this irresistible Southwestern Chicken recipe! Perfectly seasoned with a smoky blend of cumin, chili powder, smoked paprika, and garlic, these tender chicken breasts are pan-seared to golden perfection and then simmered with zesty lime juice. Paired with a vibrant medley of black beans, sweet corn, and diced tomatoes with green chilies, this dish is a hearty, protein-packed meal infused with Southwestern flair. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights, and it tastes even better with a sprinkle of fresh cilantro and optional garnishes like shredded cheese or sour cream. Whether you’re craving a quick family dinner or a crowd-pleasing dish for your next gathering, Southwestern Chicken is a flavor-packed favorite that brings the heat and comfort to your table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lime
- 1 cup canned black beans
- 1 cup canned corn
- 1 cup diced tomatoes with green chilies (e.g., Rotel)
- 2 tablespoons fresh cilantro
- 0.5 cup shredded cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
Instructions
Pound the chicken breasts to an even thickness to ensure even cooking.
In a small bowl, combine the cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Mix well.
Rub the spice mixture all over the chicken breasts to coat them evenly.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until browned.
Reduce the heat to medium-low, squeeze the juice of the lime over the chicken, and cover the skillet. Cook for 10-15 minutes, flipping the chicken halfway through, until an internal temperature of 165°F (74°C) is reached.
While the chicken is cooking, drain and rinse the black beans and corn. If using canned diced tomatoes with green chilies, do not drain them.
Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board. Add the black beans, corn, and diced tomatoes with their juices to the skillet and stir to combine. Cook for 3-4 minutes until heated through.
Slice the rested chicken into strips and return them to the skillet. Toss to coat with the bean and corn mixture.
Sprinkle with chopped cilantro and serve hot. Optionally, garnish with shredded cheese and a dollop of sour cream.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 16.9 g | ||
| Protein | 256.5 g | 513% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 737 mg | 57% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3720 mg | 79% | |
*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.
