Southwestern Cheesy Chicken Skillet

Dive into bold, vibrant flavors with this Southwestern Cheesy Chicken Skillet, a one-pan wonder that’s perfect for busy weeknights! Tender, golden-seared chicken breasts are nestled in a zesty medley of sautéed bell peppers, sweet corn, hearty black beans, and fire-roasted diced tomatoes with green chilies—all seasoned with smoky chili powder, cumin, and paprika for an irresistible kick. Topped with a generous layer of gooey melted Mexican blend cheese and a sprinkle of fresh cilantro, this dish comes together in just 40 minutes. Serve it straight from the skillet with tangy lime wedges for a fresh finish. This recipe is easy, flavorful, and loaded with protein, making it an ideal choice for families craving a taste of the Southwest.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoons paprika
• 0.5 teaspoons garlic powder
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
• 0.5 cup chicken broth
• 1.5 cups shredded Mexican blend cheese
• 2 tablespoons fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Place the chicken breasts on a cutting board and pat them dry with paper towels. Season both sides with salt, black pepper, chili powder, cumin, paprika, and garlic powder.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate (the chicken will finish cooking later).

Step 3

Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the diced red and green bell peppers. Sauté for 3-4 minutes, stirring occasionally, until they begin to soften.

Step 4

Add the corn kernels, black beans, diced tomatoes with green chilies (with their juices), and chicken broth to the skillet. Stir to combine.

Step 5

Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Reduce the heat to medium-low, cover the skillet, and let it cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 6

Once the chicken is fully cooked, sprinkle the shredded Mexican blend cheese evenly over the top of the skillet. Cover for another 2-3 minutes, or until the cheese is melted and bubbly.

Step 7

Garnish the dish with freshly chopped cilantro. Serve hot with lime wedges on the side for an extra burst of fresh flavor.

Nutrition Facts

Serving size	(1729.6g)

Amount per serving	% Daily Value*
Calories	1999.2

Total Fat 93.8g	0%
Saturated Fat 38.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 445.8mg	0%
Sodium 4940.0mg	0%
Total Carbohydrate 121.4g	0%
Dietary Fiber 31.1g	0%
Total Sugars 28.9g
Protein 173.0g	0%

Vitamin D 3.5IU	0%
Calcium 1464.0mg	0%
Iron 14.8mg	0%
Potassium 3321.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 34.2%

Carbs: 24.0%