Southwest Chicken Skillet Recipe

Southwest Chicken Skillet Recipe

How To Make Southwest Chicken Skillet

Spice up your weeknight meals with this chicken skillet recipe loaded with lots of vegetables and seasoned with a homemade Mexican-inspired spice mix.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



For Chicken:

  • lbschicken thighs,boneless skinless, cut into 1-inch thin strips for breasts
  • 2tspolive oil
  • ½tspkosher salt

For Vegetables:

  • 1large red bell pepper,(about 1 cup), sliced into thin matchsticks
  • 1cupcorn kernels,frozen or fresh
  • 2clovesgarlic,minced
  • 14ozzucchini,or summer squash, sliced ⅛-inch-thick
  • ½tspkosher salt
  • 2tbsplime juice,freshly squeezed
  • 2tbspcilantro,fresh chopped
  • Cotija cheese,crumbled, optional

For Mexican Spice Mix:

  • 2tbspChili Powder
  • ½tspred pepper flakes
  • tspCayenne pepper
  • ½tsporegano
  • 1tspsmoked paprika
  • 1tbspground cumin
  • ½tspgarlic powder
  • ½tsponion powder
  • ½tbspkosher salt
  • ½tbspfreshly ground black pepper


  1. In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.

  2. Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.

  3. Add the chicken and toss to coat. Cook 4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.

  4. Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat for about 5 to 8 minutes, stirring frequently, until the peppers soften slightly.

  5. Add the zucchini, season with remaining salt and cook for about 4 minutes, stirring often until the zucchini softens slightly.

  6. Return the chicken back to the skillet, add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.

  7. Remove from the heat. Sprinkle cilantro and Cotija if desired.


  • Calories: 499.65kcal
  • Fat: 32.49g
  • Saturated Fat: 8.31g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 13.92g
  • Polyunsaturated Fat: 6.86g
  • Carbohydrates: 20.48g
  • Fiber: 4.99g
  • Sugar: 6.00g
  • Protein: 32.22g
  • Cholesterol: 166.70mg
  • Sodium: 849.78mg
  • Calcium: 72.81mg
  • Potassium: 949.02mg
  • Iron: 3.88mg
  • Vitamin A: 196.71µg
  • Vitamin C: 73.33mg
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