If I need a quick, hearty dinner that comes together with minimal effort, this Easy Southwest Chicken Skillet is one of my favorite go-to meals. I love how it combines tender rotisserie chicken, black beans, corn, rice, and melted cheese into one flavorful, comforting dish. Everything bakes in one skillet, making cleanup simple and weeknight cooking stress-free.
Why You’ll Love This Recipe
I like this recipe because it’s a complete meal in one pan—protein, grains, and veggies all together. The bold Southwest flavors make it exciting without being complicated. I can easily adjust the spice level depending on my mood, and it’s perfect for using up leftover chicken. Plus, it reheats beautifully, which makes it great for meal prep or next-day lunches.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Rotisserie chicken, shredded (about 3 cups)
Yellow onion, chopped
Jalapeño peppers, chopped (seeds removed for less heat)
Corn (fresh, frozen, or canned)
Diced tomatoes (with juices)
Black beans, drained and rinsed
Long-grain white rice, uncooked
Taco seasoning
Chicken broth
Monterey Jack cheese, shredded
Mild cheddar cheese, shredded
Sour cream, fresh cilantro, and salsa for serving
Directions
I preheat the oven to 400°F.
In a large 12-inch oven-safe skillet, I combine the chicken, onion, jalapeños, corn, tomatoes (with juices), black beans, rice, taco seasoning, and chicken broth. I stir until everything is well mixed.
I cover the skillet tightly with a lid or foil and bake for about 30–35 minutes, until the rice is tender and most of the liquid is absorbed.
I remove the cover and sprinkle Monterey Jack and cheddar cheese evenly over the top. Then I return it to the oven for another 10 minutes, until the cheese is melted and bubbly.
I serve it warm with sour cream, fresh cilantro, and salsa.
Servings and Timing
This recipe makes about 6 servings. It takes roughly 15 minutes to prepare and 40 minutes to cook, for a total time of about 55 minutes.
Variations
I sometimes swap black beans for pinto or kidney beans for a change in flavor. For extra heat, I leave the jalapeño seeds in or add diced serrano peppers. Brown rice can replace white rice, but I make sure to add ½ cup more broth and extend the baking time by 10–15 minutes. I also enjoy using pepper jack cheese when I want a spicier, cheesier kick.
Storage/Reheating
I don’t leave this dish at room temperature for more than 2 hours. I store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze it in a freezer-safe container for up to 2 months. To reheat, I thaw it overnight in the fridge and warm it in the oven at 350°F or in the microwave until heated through.
FAQs
Can I make this ahead of time?
Yes, I can assemble everything (except the cheese) a day in advance, cover, and refrigerate it. When I’m ready to bake, I add the cheese and bake as directed, adding about 5 extra minutes if starting from cold.
How can I adjust the spice level?
I remove the jalapeño seeds for a mild version, keep some seeds for medium heat, or add serrano peppers for extra spice. I can also use mild or hot taco seasoning depending on how much heat I want.
What if I don’t have an oven-safe skillet?
I mix everything in a large bowl, transfer it to a greased 9×13-inch baking dish, cover it with foil, and bake as usual. I add the cheese during the final 10 minutes of baking.
Can I use different types of rice?
Yes, I can use brown rice or even a quick-cooking rice blend, but I need to adjust the cooking time and liquid. Brown rice needs more broth and a longer bake time.
What should I serve with this dish?
I like to scoop it into bowls and top it with sour cream, cilantro, and lime juice. Sometimes I serve it with warm tortillas or guacamole for a complete meal.
Conclusion
This Easy Southwest Chicken Skillet is one of those meals I can always count on for flavor and convenience. It’s packed with textures and bold Southwest taste, yet simple enough to throw together any night of the week. Whether I’m feeding the family or meal prepping for the week, this recipe never disappoints.
A one-pan Southwest-style chicken skillet loaded with shredded chicken, rice, beans, corn, and melty cheese — easy to make, bold in flavor, and perfect for busy weeknights.
Total Time:55 minutes
Yield:6 servings
Ingredients
3 cups shredded rotisserie chicken
1 yellow onion, chopped
2 jalapeño peppers, chopped (seeds removed for less heat)
1 cup corn (fresh, frozen, or canned)
1 can diced tomatoes (with juices)
1 can black beans, drained and rinsed
1 cup long-grain white rice, uncooked
1 packet taco seasoning
2 cups chicken broth
1 cup shredded Monterey Jack cheese
1 cup shredded mild cheddar cheese
Sour cream, fresh cilantro, and salsa for serving
Instructions
Preheat oven to 400°F (200°C).
In a large 12-inch oven-safe skillet, combine chicken, onion, jalapeños, corn, tomatoes (with juices), black beans, rice, taco seasoning, and chicken broth. Stir to mix well.
Cover skillet with lid or foil and bake for 30–35 minutes, until rice is tender and liquid is absorbed.
Remove cover and sprinkle Monterey Jack and cheddar cheese over the top.
Return to oven and bake uncovered for 10 minutes, until cheese is melted and bubbly.
Serve warm with sour cream, cilantro, and salsa.
Notes
Use pinto or kidney beans instead of black beans for variety.
Swap white rice with brown rice and add ½ cup more broth; extend baking time by 10–15 minutes.
Use pepper jack for a spicier cheese option.
Top with avocado or lime juice for extra freshness.
Can be baked in a 9×13-inch dish if no oven-safe skillet is available.
