One-Skillet Southwest Chicken is a perfect solution for those busy weeknights when you crave a flavorful, satisfying meal without the fuss of multiple pots and pans. This dish brings together the vibrant tastes of the American Southwest in a convenient, all-in-one recipe that’s sure to become a family favorite.

The One-Skillet Southwest Chicken is a symphony of flavors and textures that dance on your palate. Tender, juicy chicken breasts are infused with a blend of aromatic spices, including cumin and the smoky heat of chipotle chiles in adobo sauce. The rice absorbs all these flavors as it cooks, becoming a delicious base for the dish. Black beans add a creamy texture and earthy flavor, while corn kernels provide bursts of sweetness that complement the savory elements.

What makes this dish truly special is its ability to capture the essence of Southwestern cuisine in a single pan. The combination of ingredients reflects the region’s culinary influences, from Native American staples like corn and beans to Spanish-inspired spices. The dish is a modern interpretation of traditional flavors, adapted for convenience without sacrificing taste.

The texture of this dish is as appealing as its flavor. The chicken remains moist and tender, while the rice achieves a perfect consistency – neither too mushy nor too firm. The vegetables retain a slight crunch, providing a pleasant contrast to the softer elements of the dish.

What I love about this dish is its versatility. It’s hearty enough to stand alone as a main course, but it also pairs well with additional sides like avocado slices or a fresh green salad. Leftovers, if you have any, reheat beautifully, making this dish perfect for meal prep or busy households.

I encourage you to try this One-Skillet Southwest Chicken and make it your own. Perhaps you’ll add a squeeze of lime for brightness or a dollop of sour cream for extra richness. Don’t forget to share your experience in the comments below.

One-Skillet Southwest Chicken

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Indulge in a fiesta of flavors with this one-skillet southwest chicken that combines tender chicken, zesty spices, and hearty vegetables in a single pan for a quick and delicious meal

 

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6
• Category: Entrées

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped peppers
• 2 tablespoons minced garlic
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 tablespoon chopped chipotle chile in adobo sauce
• 1 1/2 cups white rice
• 2 (15-ounce) cans chicken broth, low-sodium preferred
• 11-ounce can black beans
• 1 cup fresh or canned corn
• Sprigs of fresh cilantro, for garnish

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Instructions

1. Pound the chicken breasts until they are 1/2 inch thick and cut them into thirds crosswise.
2. In a large, deep nonstick skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook for about 3 minutes per side until golden brown. Transfer to a plate and set aside.
3. In the same skillet, cook the onion and peppers, stirring often, until onions become translucent, about 3 minutes. Add the garlic, salt, and cumin and stir for an additional minute. Add the chipotle chile to the sauce and then the rice. Cook, stirring, until the rice begins to turn translucent, about 3 minutes.
4. Return the chicken to the pan, add the broth, and bring to a boil. Lower the heat to medium-low, cover, and cook until the liquid has been absorbed and the rice is nearly cooked, about 20 minutes.
5. Remove the cover, add the corn and beans to the pan, and cook for an additional 10 minutes until heated through.
6. Garnish with cilantro and serve.

How did you serve your dish, and what personal touches did you add to make it uniquely yours?