15-Minute Southwest Chicken Skillet

This 15-Minute Southwest Chicken Skillet is a fast and flavorful meal that comes together with simple ingredients and bold spices. I love how it’s packed with protein, veggies, and southwest flair, making it perfect for a weeknight dinner.

Why You’ll Love This Recipe

I like this recipe because it’s quick, healthy, and versatile. The black beans and corn make it hearty, the chicken keeps it satisfying, and the spices bring warmth and depth. I also enjoy how I can load it up with my favorite toppings to make it different each time I cook it.

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.

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I heat olive oil in a large skillet over medium heat.
2. I add the onion and bell pepper, cooking for about 3–4 minutes until softened.
3. I stir in the garlic, cooking briefly until fragrant.
4. I add the black beans, corn, shredded chicken, chili powder, cumin, paprika, salt, and pepper. I stir well and cook until everything is heated through, about 5 minutes.
5. I finish with fresh lime juice and remove from the heat.
6. I serve hot with my choice of toppings.

Servings and Timing

This recipe makes about 4 servings. It takes around 5 minutes of prep time and 10 minutes of cooking time, so it’s ready in just 15 minutes.

Variations

Sometimes I serve this over rice or quinoa for a heartier meal. I’ve also used leftover turkey instead of chicken. For extra spice, I add jalapeños or chipotle chili powder. If I want a lighter version, I serve it in lettuce wraps instead of tortillas.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it in short bursts, adding a splash of water if needed. It also freezes well for up to 2 months.

FAQs

Can I use raw chicken instead of cooked?

Yes, I dice raw chicken and cook it fully in the skillet before adding the vegetables.

What kind of beans work best?

I usually use black beans, but pinto or kidney beans also work well.

Can I make this vegetarian?

Yes, I skip the chicken and add extra beans or tofu.

Can I make this spicier?

Yes, I add cayenne pepper, jalapeños, or hot sauce to turn up the heat.

Can I use canned corn instead of frozen?

Yes, I just make sure to drain it well before adding.

What can I serve this with?

I like tortillas, rice, or even tortilla chips for scooping.

Can I meal prep this dish?

Yes, I divide it into containers and reheat for quick lunches.

Do I have to use lime juice?

I recommend it because it brightens the flavors, but lemon juice works too.

Can I add cheese directly into the skillet?

Yes, I sometimes melt shredded cheese over the top before serving.

How do I keep it from drying out?

I add a splash of chicken broth or water if it looks too dry while reheating.

Conclusion

I enjoy making this 15-Minute Southwest Chicken Skillet because it’s fast, flavorful, and endlessly customizable. The mix of chicken, beans, and corn with bold spices makes it a go-to meal when I need something hearty but quick. It’s always a hit at my table, especially with plenty of toppings to choose from.

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