Name: Easy Southwest Chicken Skillet Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southwestern
Ingredients: 1 whole rotisserie chicken, shredded (about 3 cups); 1 large yellow onion, chopped (about 1 cup); 2 large jalapeño peppers, chopped (seeds removed for less heat, optional); 1 cup (145 g) corn (canned, fresh, or frozen); 1 can (14.5 ounces) petite diced tomatoes, with juices; 1 cup (180 g) black beans, drained and rinsed; 1 cup (185 g) long-grain white rice, uncooked; ¼ cup taco seasoning; 2 ½ cups (20 ounces / 630 g) chicken broth; ¾ cup (85 g) Monterey Jack cheese, shredded; ¾ cup (85 g) mild cheddar cheese, shredded; Sour cream, for serving; Fresh cilantro, chopped, for garnish; Salsa, for serving

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Introduction

This Easy Southwest Chicken Skillet is a flavorful and comforting one-pan meal packed with tender shredded chicken, vegetables, rice, and melted cheese. It’s perfect for busy weeknights when you want a hearty dish without the hassle.

A white pot filled with a layered cheesy casserole sits on a white marbled surface. The bottom layer appears to be a mix of rice, black beans, and small pieces of vegetables, giving a textured orange and black base with some red hints. Above that, a generous layer of melted cheese covers most of the dish with a mix of white and golden yellow melted cheese spreading unevenly. In the center, there is a dollop of white sour cream topped with small diced bright red tomatoes and a few green herb sprinkles. The pot has two handles visible, and there is a small white bowl with red salsa in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole rotisserie chicken, shredded (about 3 cups)
1 large yellow onion, chopped (about 1 cup)
2 large jalapeño peppers, chopped (seeds removed for less heat, optional)
1 cup (145 g) corn (canned, fresh, or frozen)
1 can (14.5 ounces) petite diced tomatoes with juices
1 cup (180 g) black beans, drained and rinsed
1 cup (185 g) long-grain white rice, uncooked
¼ cup taco seasoning
2 ½ cups (20 ounces / 630 g) chicken broth
¾ cup (85 g) Monterey Jack cheese, shredded
¾ cup (85 g) mild cheddar cheese, shredded
Sour cream, for topping
Fresh cilantro, chopped, for topping
Salsa, for topping

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large 12-inch oven-safe skillet, combine the shredded chicken, chopped onion, jalapeños, corn, diced tomatoes with juices, black beans, uncooked rice, taco seasoning, and chicken broth. Stir until everything is well mixed.
Step 3: Cover the skillet tightly with a lid or aluminum foil to seal in moisture.
Step 4: Bake covered for 30-35 minutes, or until the rice is tender and most of the liquid has been absorbed.
Step 5: Remove the skillet from the oven and carefully take off the cover. Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top.
Step 6: Return the uncovered skillet to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Step 7: Remove from the oven and top with sour cream, chopped fresh cilantro, and salsa as desired. Serve warm and enjoy!

Tips & Variations

For less heat, remove all jalapeño seeds or substitute with mild green bell peppers.
Use leftover cooked rice instead of uncooked for a quicker bake time—reduce the chicken broth accordingly.
Swap black beans for pinto beans or kidney beans to suit your taste.
Add diced avocado or a squeeze of lime for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or in a covered skillet over low heat until heated through. The dish may thicken as the rice absorbs more liquid, so add a splash of chicken broth or water if needed while reheating.

How to Serve

The image shows a close-up of a spoon lifting a cheesy, baked dish from a white bowl on a white marbled surface. The dish has multiple layers: the top layer is melted, golden-brown cheese mixed with some darker spots and bits of vegetables. Below the cheese, you can see a mix of cooked rice and beans, with small pieces of green herbs and diced vegetables scattered throughout. In the background, there is a visible layer of bright red tomato sauce topped with dollops of white sour cream and small chopped red tomatoes. The melted cheese stretches from the spoon back to the bowl, showing a gooey texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish in advance?

Yes, you can prepare the mixture ahead of time and store it in the refrigerator before baking. Just add a few extra minutes to the baking time since the ingredients will be chilled.

What if I don’t have an oven-safe skillet?

You can transfer the ingredients to a baking dish before baking. Make sure the dish is well covered with foil to keep moisture in during cooking.