One Pan Southwest Chicken Skillet Recipe
A flavorful and hearty One Pan Southwest Chicken Skillet combining tender chicken, vibrant spices, and vegetables with cheesy goodness, all cooked in a single skillet for an easy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern American
Ingredients
Scale
Main 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
- Heat the skillet: In a large skillet over medium-high heat, swirl olive oil to coat the bottom evenly, preparing the pan for cooking.
- Cook chicken and onions: Add the cubed chicken and finely chopped onions to the skillet. Cook for 4-6 minutes, stirring occasionally, until the chicken is browned on all sides and the onions become soft and translucent.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Combine vegetables and spices: Mix in the chopped green chilies, corn, uncooked rice, chili powder, and ground cumin to the skillet, stirring to evenly blend the ingredients.
- Add liquids and simmer: Pour in the salsa and chicken stock. Bring the mixture to a boil, then cover the skillet and reduce the heat to a simmer.
- Cook the rice: Let the dish simmer, covered, for 15-20 minutes until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Melt cheese: Sprinkle shredded cheddar cheese evenly over the cooked rice and chicken mixture. Cover again and heat for 2-3 minutes until the cheese is fully melted.
- Serve and garnish: Serve the skillet hot topped with your favorite toppings such as sour cream, black olives, avocado, and fresh cilantro for an extra burst of flavor.
Notes
- Use fresh or frozen corn according to availability.
- If you prefer a spicier dish, add extra chopped green chilies or a pinch of cayenne pepper.
- For a creamier texture, stir in a dollop of sour cream before serving.
- This recipe can be adapted to use brown rice but will require a longer cooking time and additional liquid.
- Leftovers keep well covered in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
Keywords: Southwest chicken skillet, one pan dinner, easy chicken skillet, cheesy chicken and rice, quick weeknight meal
