Southwest Skillet Chicken with Beans and Corn Recipe

Southwest Skillet Chicken with Beans and Corn Recipe

How To Make Southwest Skillet Chicken with Beans and Corn

Marinated in lime and a mix of spices, this skillet chicken brims with bright, savory flavors. Toss with corn and peppers for a tasty Southwestern dinner.

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



For Marinade:

  • lbschicken tenders,tenderloin, or thinly sliced chicken breasts, boneless skinless
  • tspkosher salt
  • 1tspground cumin
  • ¾tspchili powder
  • ½tspfreshly ground black pepper
  • ½tbspgranulated sugar
  • ½tspground coriander
  • ½tspsmoked paprika
  • 2limes,zested
  • tbsplime juice,from about half a lime
  • 2clovesgarlic,minced
  • 2tbspvegetable oil

For Vegetables:

  • 2tspvegetable oil
  • 1medium green pepper
  • 1medium red pepper
  • ½medium yellow onion
  • 1cupfrozen corn
  • 15ozblack beans,(1 can), drained and rinsed
  • cilantro,for garnish, optional
  • cooked rice or tortillas,to serve


  1. Use a sharpie to write the date and title of the recipe on a gallon-sized zip-top bag to easily look up the recipe. Alternatively, write the cooking instructions on the bag and date it.

  2. Roll down the opening of the bag a little to not get raw chicken juices on the outside of the zip top. Add the chicken, spices, zest, lime juice, garlic, and vegetable oil.

  3. Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.

  4. Lay the chicken flat in the freezer and freeze for up to 6 months. Alternatively, skip the freezer and let it marinate in the fridge for 2 hours and up to 2 days, then cook it according to the directions.

  5. When ready to cook, take the chicken out of the freezer in the morning and it will be ready to cook by the end of the day.

  6. Dice the peppers, dice the onion, measure the corn, and drain and rinse the beans.

  7. Set a large skillet over medium heat add 2 teaspoons of vegetable oil. Once the oil shimmers, add the chicken and any marinade from the bag.

  8. If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 5 minutes, then flip it.

  9. Add onions, corn, and peppers. Cover with a lid. Let everything simmer together for about 5 minutes.

  10. Lift the lid and stir the meat and vegetables together. Cook uncovered for another 5 minutes.

  11. Add the beans and cook for another 3 minutes until the beans warm through. The meat is cooked when a breast is sliced open and the juices run clear.

  12. Put a chicken breast on each plate and top with vegetables. Spoon pan sauces over chicken. Season to taste with salt and pepper.

  13. Garnish with minced cilantro and serve with tortillas or rice.


  • Calories: 646.24kcal
  • Fat: 25.62g
  • Saturated Fat: 4.44g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 12.07g
  • Polyunsaturated Fat: 5.47g
  • Carbohydrates: 73.67g
  • Fiber: 14.69g
  • Sugar: 5.76g
  • Protein: 33.64g
  • Cholesterol: 46.49mg
  • Sodium: 684.54mg
  • Calcium: 133.62mg
  • Potassium: 1500.19mg
  • Iron: 5.67mg
  • Vitamin A: 57.36µg
  • Vitamin C: 53.13mg
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