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Home » Recipes » Chicken

15-Minute Southwest Chicken Skillet

By: Kathryn Doherty | Last Updated: Mar 3, 2025 | Published: Jan 16, 2018
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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!

A southwest chicken skillet with black beans and corn in a large pan.


 

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.

A wooden spoon lifting up a scoop of a southwest chicken mixture from a large skillet.

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.

Ingredients laid out separately on a counter for making a southwest chicken recipe with labels next to each one.
A skillet with sautéed onion and peppers and garlic added in.
A skillet with sections of chicken, black beans, corn and seasonings being added before being stirred together.
A chicken and black bean mixture with corn in a large skillet.

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.
A serving of a southwest chicken and black bean mixture on a white plat with cheese, sour cream and salsa on top and a fork to the side.
A serving of a southwest chicken and black bean mixture on a white plate with cheese, sour cream and salsa on top and lime wedges and a fork to the side.

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
A serving of a southwest chicken and black bean mixture on a white plate with cheese, sour cream and salsa on top and the skillet in the background.

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

Close up of a southwest chicken skillet with black beans and corn in a large pan.
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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

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.

A wooden spoon resting in a large dark skillet with a mixture of shredded chicken, black beans, corn and peppers.
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Reader Interactions

Comments

  1. Dini @ The Flavor Bender

    August 25, 2015 at 11:39 am

    This is such a great idea! 15 minutes?? Plus all those flavours! It looks so hearty and delicious! Definitely will have to add this to our menu! 🙂

    Reply
    • Kathryn

      August 25, 2015 at 2:03 pm

      Thanks Dini! It's such a tasty little meal to pull together on a busy day 🙂 Hope you try it and enjoy!

      Reply
  2. Tempie @ The Texas Peach

    August 28, 2015 at 11:44 am

    One-skillet dinners are the best! Love all of the flavors in this dish!

    Reply
    • Kathryn

      August 29, 2015 at 2:02 pm

      Thanks Tempie! One-skillet dinners are definitely a life-saver around here 🙂

      Reply
  3. Deb @ Cooking on the Front Burner

    September 03, 2015 at 8:53 pm

    I'm definitely pinning this recipe - I love easy week night meals to prepare after work!

    Reply
    • Kathryn

      September 03, 2015 at 10:00 pm

      Thanks Deb! Little lifesavers, right, having some easy, fast dinners for weeknights? I breathe easier knowing I can throw something delicious together in no time. Hope you love this one! Thanks for stopping by!

      Reply
  4. Lucy @ Bake Play Smile

    September 04, 2015 at 3:44 am

    This is definitely my kind of dinner!! So many amazing flavours! Thanks for linking up with our Fabulous Foodie Fridays party xx

    Reply
    • Kathryn

      September 04, 2015 at 9:33 am

      Thanks Lucy! It's a great weeknight sanity saver 🙂

      Reply
  5. Elysia | Haute & Healthy Living

    September 04, 2015 at 7:34 pm

    This looks like my kind of recipe! Quick, easy and healthy! Looks like the perfect meal for a busy weeknight!

    Reply
    • Kathryn

      September 04, 2015 at 9:15 pm

      Yes Elysia, it's great for a crazy weeknight - which is mostly what we have around here 😉 Not much thinking or cooking involved, but a delicious dinner to serve up! Thanks for stopping by and have a great weekend!

      Reply
  6. Oana @AdoreFoods

    September 04, 2015 at 9:46 pm

    Perfect mid week dinner recipe! Pinned

    Reply
    • Kathryn

      September 05, 2015 at 8:08 am

      Thanks Oana! It really is perfect for those hectic weeknights. Quick and doesn't require much thinking 😉

      Reply
  7. Linda

    November 12, 2015 at 7:40 pm

    I love those one skillet meals!! And ready so quickly...awesome! Thanks for sharing on Throwback Thursday 🙂

    Reply
    • Kathryn

      November 12, 2015 at 10:26 pm

      Aren't they such a weeknight sanity saver? Thanks Linda!

      Reply
  8. Julie is Hostess At Heart

    November 12, 2015 at 9:55 pm

    I love everything about this dish. Easy, quick clean up, and delicious!

    Reply
    • Kathryn

      November 12, 2015 at 10:31 pm

      Thanks Julie! It's a great weeknight meal, takes all the stress out of dinner!

      Reply
  9. Alli @ Tornadough Alli

    November 15, 2015 at 5:15 pm

    Yum Kathryn this looks awesome! I love pretty much southwest anything. This is a keeper for sure! Thanks for sharing with us at Throwback Thursday!

    Reply
    • Kathryn

      November 15, 2015 at 8:18 pm

      I'm with you Alli - I love southwest anything 🙂 Thanks for hosting a fun - and yummy - party! Have a great week!

      Reply
  10. April R - Uncookie Cutter

    June 14, 2016 at 4:29 pm

    HI Kathryn! Just stopping by to let you know I made this for dinner last night and it was a huge hit! I'll be featuring it tomorrow at You Link It, We Make It - hope to see you back partying again and thanks for the amazing recipe!

    Reply
    • Kathryn

      June 15, 2016 at 2:22 pm

      So happy to hear you enjoyed it!! Thanks so much for the feature and for hosting!

      Reply
  11. Kim Young

    June 14, 2016 at 11:04 pm

    Yum! April tells me this is delicious! I can't wait to give it a try! Thanks so much for sharing it with us and we hope you'll link up with us again at You Link It We Make It! - Kim @ knockitoffkim.com

    Reply
    • Kathryn

      June 15, 2016 at 2:23 pm

      Thanks Kim! It's such a great go-to dinner for busy weeknights 🙂

      Reply
  12. Tez @ Chile and Salt

    July 03, 2016 at 7:36 pm

    So LOVING this recipe Kathryn! So going on my to make soon list! Can`t wait to give this a try. Thanks for the great recipes!

    Reply
    • Kathryn

      July 04, 2016 at 8:41 pm

      Thanks so much!

      Reply
  13. Suzy Godfrey

    July 06, 2016 at 8:32 am

    This looks delish and we could eat the leftovers with chips as a dip!

    Reply
    • Kathryn

      July 06, 2016 at 2:25 pm

      Thanks Suzy! Yes - the leftovers would be fantastic with some chips! Hope you give it a try!

      Reply
  14. Tara | Treble in the Kitchen

    January 16, 2018 at 7:14 am

    LOVE skillet dinners for week nights 🙂

    Reply
    • Kathryn

      January 16, 2018 at 4:27 pm

      They're the best for quick + easy dinners!

      Reply
  15. Lindsay @ The Live-In Kitchen

    January 16, 2018 at 2:31 pm

    This looks so flavorful!

    Reply
    • Kathryn

      January 16, 2018 at 4:28 pm

      Thanks! It is - and so easy too!

      Reply
  16. Cheyanne @ No Spoon Necessary

    January 18, 2018 at 8:58 am

    I LOVE a good, easy skillet dinner and this one looks just fabulous, dear! I'm all for Southwest flavored anything, so this is totally calling my name! Winner, winner, chicken dinner! Cheers!

    Reply
    • Kathryn

      January 21, 2018 at 10:10 pm

      Thanks so much!! XO

      Reply
  17. Liz

    January 18, 2018 at 1:41 pm

    I just love one pan meals for busy nights!

    Reply
    • Kathryn

      January 21, 2018 at 10:11 pm

      The best!! 😊

      Reply
  18. Carolyn

    January 19, 2018 at 9:19 pm

    This looks amazing!

    Reply
    • Kathryn

      January 21, 2018 at 10:11 pm

      Thanks!

      Reply
  19. Scarlet @ Family Focus Blog

    January 21, 2018 at 11:19 am

    Sounds delicious served over rice or chips. Thanks for the new idea to try.

    Reply
    • Kathryn

      January 21, 2018 at 10:12 pm

      Thanks! I hope you enjoy it!

      Reply
  20. Simple Recipe Pro

    January 29, 2018 at 5:23 pm

    5 stars
    Great recipe!

    Reply
  21. Susi

    May 22, 2019 at 8:52 pm

    Was very good. I didn't have black beans unfortunately so I substituted pinto beans. Was good, definitely enjoyed it.

    Reply
    • Kathryn

      May 25, 2019 at 9:25 am

      I'm so glad you enjoyed it Susi! The pinto beans sound like a great substitute! 😊

      Reply
  22. Amanda White

    July 12, 2019 at 9:17 pm

    We added zuchini, summer squash and broccoli to ours! Was amazing!

    Reply
    • Kathryn

      July 15, 2019 at 7:10 am

      I'm so happy to hear you loved it Amanda! And those additions sound awesome - I'm all about more veggies! Thanks so much for sharing!

      Reply
  23. Jenny

    August 14, 2019 at 4:38 pm

    Great quick, tasty recipe, but with the beans and corn it is certainly not low-carb. Not quite sure why you've labeled it as such?

    Reply
    • Kathryn Doherty

      August 15, 2019 at 2:13 pm

      Hi Jenny! Yes, that's true that this dish has some carbs from the corn and beans. I just mean that it doesn't have any carb-heavy ingredients like rice, pasta, bread, potatoes, etc. Glad to hear you enjoyed it!

      Reply
  24. Tami Lund

    September 05, 2019 at 8:00 pm

    Wow! Better than I expected it to be! I grilled a chicken breast and used SW herbs on it, and I added a couple of tomatoes from my garden plus a whole lot of cilantro. Didn't even need cheese, which is saying something because I'm a huge fan of the stuff. I'll definitely make this one again. Thanks!

    Reply
    • Kathryn Doherty

      September 09, 2019 at 4:30 pm

      I'm so happy to hear you loved this Tami! Thanks so much for sharing! 😊

      Reply
  25. Babs

    February 07, 2022 at 10:38 pm

    I made this tonight and it was delicious.
    Didn't have peppers but had zucchini. I put the zucchini in last cause my family doesn't like them to soft. Mine seem a little dry, added some chicken stock. Loved It, was quick and easy.
    FYI, one chicken breast from Costco rotisserie made 2 cups.
    Thank you for sharing.

    Reply
    • Kathryn Doherty

      February 09, 2022 at 7:28 am

      I'm so glad you enjoyed it! And thanks for sharing those subs - very helpful! 😊

      Reply
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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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