Southwestern Chicken Skillet
Savor the bold and zesty flavors of the Southwest with this one-pan Southwestern Chicken Skillet recipe! Featuring juicy, seasoned chicken breasts seared to perfection and cooked alongside a vibrant medley of bell peppers, black beans, corn, and fire-roasted tomatoes, this dish is as colorful as it is delicious. Infused with smoky spices like chili powder, cumin, and smoked paprika, every bite bursts with warmth and complexity. Ready in just 45 minutes, this easy skillet meal is perfect for busy weeknights or casual gatherings. Garnish with fresh cilantro, a squeeze of lime, and optional cheddar cheese for a tangy, cheesy finish that ties it all together. Healthy, hearty, and packed with protein, this Southwestern Chicken Skillet is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 piece red bell pepper, diced
- 1 piece green bell pepper, diced
- 1 piece red onion, diced
- 1 can (15 ounces) canned black beans, drained and rinsed
- 1 can (15 ounces) canned corn, drained
- 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
- 1 cup chicken broth
- 0.25 cup fresh cilantro, chopped
- 1 piece lime, cut into wedges
- 0.5 cup shredded cheddar cheese (optional)
Instructions
On a clean cutting board, pat the chicken breasts dry using a paper towel. Sprinkle both sides with chili powder, ground cumin, smoked paprika, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Cook for 4-5 minutes per side until they develop a golden-brown crust. Transfer the chicken to a plate and set aside (they will finish cooking later).
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic, red bell pepper, green bell pepper, and diced red onion. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the black beans, corn, fire-roasted diced tomatoes (with their juices), and chicken broth. Mix well to combine and bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Cover the skillet with a lid and let everything simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove the skillet from the heat. Sprinkle the dish with fresh chopped cilantro and serve with lime wedges on the side for added flavor.
Optionally, top with shredded cheddar cheese before serving for an extra layer of richness.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1478 mg | 64% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 10.5 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1317 mg | 28% | |
*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.
