Easy Southwest Chicken Skillet
Make weeknight dinners easy with this Easy Southwest Chicken Skillet. Loaded with flavor and only one skillet needed.
Servings: 6 people
Calories: 516kcal
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
For Serving
- Sour cream
- Fresh cilantro, chopped
- Salsa
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.
- Cover the skillet tightly with a lid or aluminum foil and 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.
Nutrition
Serving: 1portion | Calories: 516kcal