15-Minute Southwest Chicken Skillet

This quick and easy Southwest Chicken Skillet uses rotisserie chicken, fresh veggies, canned beans and simple spices for a delicious meal that’s ready in just 15 minutes!

Do you ever get to dinner time and think, I just want to throw everything in a big skillet and call it a day?

Yeah, me too.

So here we are.

This southwest chicken skillet dinner is quick and easy and full of flavor. You can’t go wrong!

Plus, everyone can dress up their plate or bowl with their favorite toppings, so there’s no whining or complaining at the table.

We’ve had an excess of that with my 4-year-old recently. Sigh...

But a big bowl of this and you’ll be getting all smiles.

It's got some of our favorite flavors with the chicken and black beans, the peppers and the southwestern seasonings.

Plus, it comes together in 15 minutes.

If you love these flavors, check out this one skillet cowboy chicken that is seriously flavorful. Or try these southwestern-style slow cooker bell peppers. Or this all-in-one southwest skillet chicken and rice.

Or check out my 15-minute lemon chicken skillet for another quick and easy dinner. And this ground turkey, rice and veggie skillet is a similar all-in-one kind of easy dinner.

I definitely love this style of cooking.

For today's recipe, all you have to do is chop your fresh veggies and sauté them a little while you get the rest of the ingredients prepped. Then add everything else in to the pan to warm through and you are ready to eat.

Stress-free. ✅

Whine-free. ✅

Life is good. ✅

OK, let's get cooking.

Now, I’ve got some notes, tips and substitutions coming up below on how to make this southwest chicken skillet dinner. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Chicken: This needs to be already cooked. I use a rotisserie chicken to make this super quick and easy - either that homemade version or one from the store. (Or use Instant Pot shredded chicken if you have some ready to go.) You could also use any leftover grilled or baked chicken you have on hand.
• Corn: You can use frozen corn (thawed), fresh corn or a small can of corn, drained, for this recipe.
• Pepper: Any color bell pepper - red, yellow, orange or green - will work for this recipe.
• Veggies: Want to add extra veggies? You can add some zucchini in with the peppers and onions and/or wilt in some spinach at the end.
• Beans: Black beans are my go to and work well with the flavors here. You could also try subbing pinto beans if you prefer.
• Spicy: If you want a spicy twist, you can add a finely chopped jalapeño along with the pepper and onion. And/or you could use ¼ teaspoon cayenne pepper in place of the black pepper for an extra kick.

Lots of ways to customize this and make it work for you. Or just work with what's in your kitchen.

This recipe is gluten-free and low-carb as is, but you can serve it over steamed brown rice (or cheesy brown rice) as a rice bowl or wrap it all up in a tortilla. I especially like doing that with the leftovers the next day.

You can also serve this with tortilla chips and just let everyone dig in! That's fun for a movie night in front of the TV.

And you know me, bring on the toppings!

Topping Ideas:

• Shredded cheese (cheddar, Monterey Jack or pepper Jack would all be great)
• Diced avocado or a dollop of guacamole
• Plain Greek yogurt or sour cream
• Chopped fresh cilantro
• Sliced green onions
• Salsa or pico de gallo or chopped fresh tomatoes
• Hot sauce, a drizzle of sriracha or pickled jalapeños for a bit of heat

Last thing, what to do with any leftovers.

Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave or in a skillet on the stove until warmed through, then add toppings and serve.

Next time you’re in a throw-it-all-together-and-be-done-with-it mood for dinner, try this southwest chicken skillet.

It's sure to be an easy go-to!

You may also want to check out my 15-minute honey garlic chicken, quick chicken curry and one-pot creamy chicken and mushroom pasta with peas. You know I adore some easy dinners.

Enjoy!

XO,

Kathryn

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4.50 from 160 votes

Southwest Chicken Skillet

This quick and easy southwest chicken skillet uses rotisserie chicken, fresh veggies, canned beans and simple spices for a delicious meal that’s ready in just 15 minutes!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Yield: 4 servings

1x2x3x

Cook Mode

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 1 bell pepper, chopped (red, green, yellow or a mix are all fine)
• 2 cloves garlic, minced
• 1 (14 oz.) can black beans, rinsed and drained
• 1 cup frozen corn, thawed (or 1 small can corn, well drained, or 1-2 ears of corn, corn kernels cut off the cob)
• 2 cups cooked, shredded chicken (homemade or from a rotisserie chicken)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh lime juice

Optional toppings:

• Shredded cheddar or Monterey Jack cheese, salsa or chopped tomatoes, Greek yogurt or sour cream, avocado slices or guacamole, chopped fresh cilantro, sliced green onions, hot sauce or pickled jalapeños, etc.

Instructions

• Heat a large saute pan over medium heat. Add olive oil then the onion and peppers. Saute for 4-5 minutes, until softened. (Prep your other ingredients while that’s going in the pan.) Then add the garlic and saute for another 30 seconds or so, until fragrant.
• Add the black beans, corn and chicken to the pan. Add all of the seasonings (chili powder through black pepper). Stir to combine and let everything warm through for 2-3 minutes.
• Add the lime juice and turn off the heat. You’re ready to serve with your favorite toppings!

Notes

Chicken: This needs to be already cooked. I use a rotisserie chicken to make this super quick and easy - either that homemade version or one from the store. (Or use Instant Pot shredded chicken if you have some ready to go.) You could also use any leftover grilled or baked chicken you have on hand.

Corn: You can use frozen corn (thawed), fresh corn or a small can of corn, drained, for this recipe.

Pepper: Any color bell pepper - red, yellow, orange or green - will work for this recipe.

Veggies: Want to add extra veggies? You can add some zucchini in with the peppers and onions and/or wilt in some spinach at the end.

Beans: Black beans are my go to and work well with the flavors here. You could also try subbing pinto beans if you prefer.

Spicy: If you want a spicy twist, you can add a finely chopped jalapeño along with the pepper and onion. And/or you could use ¼ teaspoon cayenne pepper in place of the black pepper for an extra kick.

Serving: Serve over brown or white rice or use to make a tortilla wrap/roll-up. You can also serve this with tortilla chips and let everyone dig in.

Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave or in a skillet on the stove until warmed through, then add toppings and serve.

Video

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 36g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 1167mg | Fiber: 11g | Sugar: 6g

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

This post was updated with new photos in January 2024. Here is one of the originals for reference.