Description
This Southwest Chicken Skillet is a flavorful, one-pan meal packed with shredded chicken, black beans, corn, rice, and melted cheese. With bold Southwest spices and gooey cheese, it’s hearty, comforting, and easy to make perfect for busy weeknights or family dinners.
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 1 large yellow onion, chopped
- 2 large jalapeños, chopped (seeds removed for less heat)
- 1 cup corn
- 1 can (14.5 oz) petite diced tomatoes (with juices)
- 1 cup drained and rinsed black beans
- 1 cup uncooked long-grain white rice
- ¼ cup taco seasoning
- 2½ cups (20 oz) chicken broth
- ¾ cup shredded Monterey Jack cheese
- ¾ cup shredded mild cheddar cheese
- Optional garnishes: sour cream, fresh cilantro (chopped), salsa
Instructions
- Preheat oven to 400°F.
- In a large 12-inch oven-safe skillet, combine shredded chicken, onion, jalapeños, corn, tomatoes (with juices), black beans, rice, taco seasoning, and chicken broth. Stir until well combined.
- Cover tightly with a lid or aluminum foil and bake for 30–35 minutes, or until the rice is tender and most liquid is absorbed.
- Remove cover, sprinkle Monterey Jack and cheddar cheeses evenly on top.
- Return to oven and bake for an additional 10 minutes, until cheese is melted and bubbly.
- Top with sour cream, cilantro, and salsa if desired. Serve warm.
Notes
- Use freshly shredded cheese for better melting.
- Adjust spice by adding or removing jalapeño seeds.
- For a vegan option, use plant-based chicken, vegetable broth, and dairy-free cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked, One-Pan
- Cuisine: Southwest, American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 870mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 95mg