Easy Southwest Chicken Skillet Recipe
Easy Southwest Chicken Skillet is a flavorful, one-pan dish featuring shredded rotisserie chicken, rice, black beans, corn, and a blend of southwestern spices. Baked until the rice is tender and topped with melted Monterey Jack and cheddar cheeses, this comforting meal is perfect for a quick and satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Ingredients
Scale
Main 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
Toppings
- Sour cream, for serving
- Fresh cilantro, chopped, for garnish
- Salsa, for serving
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to get it ready for baking the skillet dish.
- Combine ingredients in skillet: In a large, 12-inch oven-safe skillet, add shredded rotisserie chicken, chopped onion, jalapeños, corn, diced tomatoes with their juices, black beans, uncooked rice, taco seasoning, and chicken broth. Stir everything together until all ingredients are well combined.
- Cover the skillet: Cover the skillet tightly with a lid or aluminum foil to trap moisture and allow the rice to cook evenly.
- Bake the skillet mixture: Place the covered skillet in the preheated oven and bake for 30-35 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add cheese topping: Carefully remove the cover from the skillet. Evenly sprinkle shredded Monterey Jack and mild cheddar cheeses over the top of the cooked rice mixture.
- Bake to melt cheese: Return the uncovered skillet to the oven and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.
- Finish and serve: Remove the skillet from the oven. Top with sour cream, fresh chopped cilantro, and salsa as desired. Serve the dish warm for a comforting southwestern meal.
Notes
- Removing jalapeño seeds reduces the heat; leave them in for a spicier dish.
- Use fresh, canned, or frozen corn based on what you have available.
- Make sure to use an oven-safe skillet to avoid damaging your cookware.
- If you prefer, substitute shredded rotisserie chicken with cooked chicken breasts or thighs.
- For a vegetarian version, omit chicken and increase beans or add extra vegetables.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated.
Keywords: Southwest chicken skillet, baked chicken and rice, one pan chicken recipe, easy chicken dinner, southwestern chicken, rotisserie chicken recipe
