Easy Southwest Chicken Skillet
A flavorful and easy-to-make Southwest Chicken Skillet that combines shredded rotisserie chicken with a medley of vegetables, rice, and cheese, baked to perfection.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
- Diet: Low Fat
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F.
- In a large, 12-inch oven-safe skillet, add chicken, onion, jalapeños, corn, tomatoes (with juices), black beans, rice, taco seasoning, and chicken broth. Stir everything together until well combined.
- Cover the skillet tightly with a lid or aluminum foil.
- Bake for 30-35 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove the cover and sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Top with sour cream, fresh cilantro, and salsa, as desired. Serve warm.
Notes
- Using a rotisserie chicken saves time in preparation.
- Adjust the amount of jalapeños based on your spice preference.
- This dish can be easily customized with your favorite toppings.
Nutrition
- Serving Size: 1 portion
- Calories: 516 kcal