Southwest Chicken Skillet Delight (Print Version)
# Ingredients:
→ Chicken and Seasoning
01 -
2 large chicken breasts
02 -
1/2 teaspoon garlic powder
03 -
1/2 teaspoon chili powder
04 -
Salt & pepper to taste
05 -
2 tablespoons olive oil
→ Vegetables and Tomatoes
06 -
1/2 medium onion, chopped
07 -
1 (10 ounce) can Ro-tel diced tomatoes & green chilies, drained
08 -
1 (14 ounce) can black beans, drained & rinsed
09 -
1 (12 ounce) can corn, drained
10 -
1/2 teaspoon smoked paprika
→ Topping
11 -
1 cup Mexican cheese blend
12 -
Fresh cilantro, chopped (optional)
# Instructions:
01 -
Preheat the oven to 400°F and move the rack to the middle position.
02 -
Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
03 -
Add oil to an oven-safe skillet over medium-high heat. Once hot, add chicken and cook for about 3-4 minutes per side until lightly golden. Remove chicken from the pan.
04 -
Add the onion to the skillet and sauté for 5 minutes or until softened and lightly browned.
05 -
Stir in the Ro-tel tomatoes, beans, corn, and smoked paprika. Heat through for a couple of minutes, scraping up browned bits from the bottom of the pan.
06 -
Add the chicken back to the skillet, spooning some tomatoes, beans, and corn onto the chicken. Sprinkle the cheese over the top, concentrating on the chicken.
07 -
Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165°F) and the cheese is melted. Optional: broil for a few minutes to brown the cheese, watching carefully to prevent burning.
08 -
Top with fresh chopped cilantro if using, and serve immediately.
# Notes:
01 -
If skillet is not oven-proof, transfer to a baking dish or cover with a lid
02 -
Can be found in the Salt & Lavender: Everyday Essentials cookbook
03 -
Versatile recipe that can be easily customized