Dinner

One Pan Southwest Chicken Skillet Recipe

ByClara Bennett October 19, 2025October 19, 2025

Introduction

This One Pan Southwest Chicken Skillet is a flavorful, all-in-one meal that combines tender chicken, vibrant spices, and creamy melted cheese. Perfect for busy weeknights, it’s easy to make and packed with comforting southwestern flavors.

A close-up of a black skillet filled with a cheesy rice dish showing two main layers: the bottom layer is a mixture of cooked brown rice, corn kernels, and small bits of vegetables and meat, all mixed with a light brown sauce, and the thick top layer is melted, bright yellow cheddar cheese that covers the rice completely. On one side of the skillet, there are two slices of fresh green avocado placed slightly overlapping, and the dish is sprinkled with finely chopped green herbs on top. A silver spoon is lifting a portion of the rice and cheese mixture from the skillet. The entire scene is set on a white marbled surface with a colorful cloth partly visible under the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons olive oil
1 pound chicken, cut into 1 inch cubes
1 small onion, finely chopped
3 cloves garlic, minced
4 ounces chopped green chiles
1 cup corn
1 cup long grain white rice (uncooked)
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup salsa
2 1/4 cups chicken stock
1 cup cheddar cheese, shredded

Instructions

Step 1: In a large skillet over medium-high heat, swirl olive oil to coat the bottom.
Step 2: Add the chicken cubes and chopped onions. Cook for 4-6 minutes until the chicken is browned and the onions are soft.
Step 3: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 4: Mix in the chopped green chiles, corn, uncooked rice, chili powder, and ground cumin, stirring to combine.
Step 5: Pour in the salsa and chicken stock. Bring the mixture to a boil, then cover and reduce the heat to a simmer.
Step 6: Cook for 15-20 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid.
Step 7: Sprinkle the shredded cheddar cheese over the top. Cover the skillet and heat for 2-3 minutes until the cheese is melted.
Step 8: Serve warm, topped with your favorite additions like sour cream, black olives, avocado, or fresh cilantro for extra flavor.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or use hot salsa instead of mild.
Swap chicken stock with vegetable broth for a lighter vegetarian-friendly version (use plant-based chicken substitute).
Try adding black beans or diced bell peppers for added texture and nutrition.
Use sharp cheddar cheese for a bolder flavor or Monterey Jack for a creamier finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of chicken stock or water when reheating to keep the rice moist.

How to Serve

A white bowl filled with a two-layer dish, the bottom layer is a mix of soft, orange-brown rice with pieces of cooked chicken and yellow corn kernels, all covered in a lightly saucy texture. On top, there is a sprinkle of fresh green herbs adding color contrast. Resting on the side inside the bowl are slices of smooth avocado in light green shades. The bowl sits on a white marbled surface with part of a woven cloth visible under it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust the chicken stock quantity and simmer until the rice is tender, which may take 40-45 minutes.

Can I prepare this dish ahead of time?

Yes, you can assemble the ingredients and store them in the fridge overnight. Cook the skillet fresh when ready to eat for the best texture and flavor.