Rayann's Southwest Chicken
Experience the bold, vibrant flavors of the Southwest with Rayann's Southwest Chicken—a hearty and satisfying dish perfect for weeknight dinners or casual gatherings. Juicy, perfectly seasoned chicken breasts are seared to golden perfection and then baked atop a zesty mix of black beans, sweet corn, and diced green chilies. Each bite is elevated by the smoky warmth of chili powder, cumin, and paprika, all crowned with a bubbling layer of Monterey Jack cheese. With just 15 minutes of prep and a quick bake in the oven, this one-skillet recipe is as convenient as it is flavorful. Garnished with fresh cilantro and a squeeze of lime for a bright, zesty finish, this mouthwatering recipe is sure to become a family favorite. Perfect for fans of Southwestern cuisine, it's a simple way to bring bold, comforting flavors to your dinner table.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 cup Canned black beans, rinsed and drained
- 1 cup Frozen sweet corn, thawed
- 1 4-ounce can Diced green chilies
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Pound each chicken breast to an even thickness of about 1/2 inch to ensure even cooking.
Step 3
Rub the chicken breasts with olive oil, then season both sides with salt, black pepper, smoked paprika, ground cumin, garlic powder, and chili powder.
Step 4
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken breasts for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, reduce the heat to medium and add the black beans, corn, and green chilies. Stir to combine and spread the mixture evenly across the bottom of the skillet.
Step 6
Place the seared chicken breasts on top of the bean and corn mixture.
Step 7
Sprinkle the shredded Monterey Jack cheese evenly over the chicken breasts.
Step 8
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Step 9
Remove from the oven and let rest for 5 minutes.
Step 10
Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side for a zesty finish.
Nutrition Facts
| Serving size | (1348.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1881.2 |
| Total Fat 57.5g | 0% |
| Saturated Fat 12.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 591.6mg | 0% |
| Sodium 3471.5mg | 0% |
| Total Carbohydrate 97.0g | 0% |
| Dietary Fiber 25.5g | 0% |
| Total Sugars 18.7g | |
| Protein 240.4g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 238.5mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 3476.9mg | 0% |
Source of Calories