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

{Note: This post was updated in January 2018. I made edits to the photos, added some recipe notes and included a recipe video. The rest of the post is the original 2015 version.}

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 these southwestern-style slow cooker bell peppers. Or check out my 15-minute lemon chicken skillet for another quick and easy dinner.)

She can hardly whine about being hungry when dinner is that fast!

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 and you are ready to eat.

Stress-free. ✅

Whine-free. ✅

Life is good. ✅

Notes on southwest chicken skillet dinner:

• I use a rotisserie chicken to make this super quick and easy. (Or Instant Pot shredded chicken if I have some ready to go.) You could also use any leftover grilled or baked chicken you have on hand.
• You can use frozen corn (thawed), fresh corn or a small can of corn for this recipe.
• Want to add extra veggies? You can add some zucchini in with the peppers and onions or wilt in some spinach at the end.
• 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 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!

And you know me, bring on the toppings!

Topping ideas for southwest chicken skillet:

– Shredded cheese (cheddar, Monterey Jack or pepper Jack would all be great)

– Diced avocado or a dollop of guacamole

– Plain nonfat Greek yogurt or sour cream

– Chopped fresh cilantro or sliced green onions

– A few dollops of salsa

– Hot sauce, a drizzle of sriracha or pickled jalapeños for a bit of spicy heat 🌶

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.)

Enjoy!

XO,

Kathryn

Check out my recipe VIDEO to see how easy this is to make and to hear some of my substitutions and serving suggestions.

Yield: 4 servings

Southwest chicken skillet dinner

Print

An easy Southwest chicken skillet dinner that comes together in just 15 minutes!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

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 small can corn, well drained, or 1 cup frozen corn 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
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice

Optional toppings:

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

Instructions

1. 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.
2. 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.
3. Add the lime juice and turn off the heat. You’re ready to serve with your favorite toppings!

Notes

I use a rotisserie chicken to make this super quick and easy. You could also use any leftover grilled or baked chicken you have on hand.

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

This recipe is gluten-free and low-carb as is, but you can serve it over steamed brown rice as a rice bowl or wrap it 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!

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 388Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 1167mgCarbohydrates: 36gFiber: 11gSugar: 6gProtein: 29g