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Cheesy Southwest Skillet Chicken

Cheesy Southwest Skillet Chicken: A Creamy Weeknight Delight

This Cheesy Southwest Skillet Chicken brings together juicy chicken, vibrant veggies, and a creamy sauce for a satisfying one-pan meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Southwestern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces thighs offer more moisture for a tender bite.
  • 1 tablespoon olive oil any neutral oil will work as a substitute.
  • Salt and Black Pepper to taste.
For the Seasoning
  • 1 teaspoon chili powder consider smoked chili powder for added depth.
  • 1/2 teaspoon ground cumin no direct substitute, but coriander can offer a different twist.
  • 1/2 teaspoon garlic powder fresh garlic is an excellent substitute for a bolder taste.
  • 1/4 teaspoon onion powder use fresh chopped onions for a different texture.
For the Filling
  • 1 cup frozen or canned corn, drained feel free to swap with peas for variation.
  • 1/2 each red and green bell peppers, diced use any color or try zucchini for a twist.
For the Sauce
  • 2 tablespoons all-purpose flour opt for gluten-free flour or cornstarch with water as a substitute.
  • 1 cup chicken broth vegetable broth is a good choice for a vegetarian version.
  • 1/4 cup cream cheese, softened Greek yogurt can lighten it up for a healthier option.
  • 2 cups shredded cheese, mozzarella or Mexican blend, for topping switch to Monterey Jack or Pepper Jack for a spicier kick.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken dry with paper towels. Toss the chicken pieces with olive oil, chili powder, ground cumin, garlic powder, and salt and pepper to taste.
  2. Heat an oven-safe skillet over medium-high heat. Add the seasoned chicken in a single layer and sear for 2-3 minutes on each side until golden brown.
  3. In the same skillet, add the diced bell peppers and corn. Sauté for 3-5 minutes over medium heat until tender.
  4. Sprinkle flour over the sautéed veggies and stir for 1 minute. Gradually whisk in chicken broth until the mixture thickens.
  5. Lower the heat and mix in the softened cream cheese, stirring until melted. Return the seared chicken to the skillet.
  6. Preheat your oven to 375°F (190°C), sprinkle shredded cheese over the top, and bake for 15-20 minutes until the chicken is cooked through and cheese is melted.
  7. Let the dish rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

Customize spice levels and protein as desired. Best served with rice or tortillas.

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