Dinner

One Pan Southwest Chicken Skillet Recipe

ByThomas Greene November 1, 2025November 1, 2025

Introduction

This One Pan Southwest Chicken Skillet is a flavorful and easy meal perfect for busy weeknights. With tender chicken, spicy green chilies, and cheesy rice, it combines bold southwest flavors in one convenient dish.

A black pan filled with a textured layer of cooked rice mixed with small pieces of corn and other vegetables, all coated in melted golden yellow cheese that covers the top and binds the ingredients together, sprinkled with green chopped herbs for contrast. On one side of the pan, there is a slice of fresh avocado with light green and creamy yellow colors. A silver spoon lifts a scoop of the cheesy rice mix, showing the gooey cheese stretching slightly. The pan rests on a cloth with warm earthy colors, all set on a white marbled texture. 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 and 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, rice, chili powder, and cumin.
Step 5: Stir in the salsa and chicken stock. Bring the mixture to a boil, then cover and reduce heat to a simmer.
Step 6: Cook for 15-20 minutes until the rice is tender, stirring occasionally to prevent sticking.
Step 7: Sprinkle the shredded cheddar cheese on top. Cover and heat for 2-3 minutes until the cheese melts.
Step 8: Serve hot, topped with your favorite extras such as sour cream, black olives, avocado, or cilantro.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the chili powder.
Use brown rice instead of white for a nuttier flavor, but increase the cooking time and liquid slightly.
Swap shredded Monterey Jack for cheddar cheese for a creamier texture.
Add black beans or diced bell peppers for additional veggies and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or water if needed to keep the rice moist.

How to Serve

A white bowl filled with a thick mix of orange-brown rice and chicken pieces, bright yellow corn kernels scattered throughout, and small pieces of green herbs on top. On one side inside the bowl, slices of light green avocado layers rest against the rice. The bowl sits on a white marbled surface with a small portion of a patterned cloth showing at the bottom right edge, and there is a blurred pan with yellow food in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken cubed before cooking to ensure even cooking and safe internal temperature.

Can I prepare this dish in advance?

You can prepare the ingredients ahead of time and store them separately. Cook the dish fresh when possible for best texture, but leftovers reheat well.