Description
This One Pan Southwest Chicken Skillet is a flavorful and hearty meal combining tender chicken, aromatic spices, and vibrant vegetables all cooked together in a single skillet. Featuring a blend of chili powder, cumin, green chilies, and salsa, this dish captures the zesty essence of southwest cuisine. The recipe is simple to prepare, requiring just one pan and about 30 minutes, making it perfect for a quick weeknight dinner. Topped with melted cheddar cheese and customizable with your favorite toppings like sour cream and avocado, it’s a delicious and comforting meal for the whole family.
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 oil: In a large skillet over medium high heat, swirl olive oil to coat the bottom evenly.
- Cook chicken and onions: Add the cubed chicken and finely chopped onions to the skillet. Cook for 4-6 minutes until the chicken is browned on all sides and the onions have softened.
- Add garlic: Stir in minced garlic and cook for 1 minute until the garlic is fragrant, being careful not to burn it.
- Combine spices and vegetables: Mix in chopped green chilies, corn, uncooked white rice, chili powder, and cumin. Stir them well to coat evenly with the spices.
- Add liquids and simmer: Pour in salsa and chicken stock. Bring the mixture to a boil, then cover the skillet and reduce heat to low to simmer.
- Cook rice: Let it cook covered for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
- Add cheese: Sprinkle shredded cheddar cheese over the cooked mixture. Cover again and heat for 2-3 minutes until the cheese melts.
- Serve and garnish: Serve hot, optionally topped with your favorite additions like sour cream, black olives, avocado slices, or fresh cilantro for extra flavor.
Notes
- You can substitute chicken stock with vegetable broth for a lighter flavor.
- Adjust the chili powder and green chiles to your preferred spice level.
- If you prefer, swap long grain white rice for brown rice but increase the cooking time accordingly.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- This recipe can be made gluten free if using gluten free chicken stock and salsa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Keywords: southwest chicken skillet, one pan chicken recipe, easy chicken dinner, skillet chicken and rice, southwestern cuisine, quick chicken skillet
