Southwest Chicken Skillet

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One pot and 30 minutes are all you need for this Southwest Chicken Skillet! Big flavor without a lot of effort.

Southwest Chicken Skillet - a 30 minute meal | Persnickety Plates

This is a recipe revamp. It was one of my first posts and deserved an update.

When I say this is a 30 minute meal, I’m not lying. Maybe 35 minutes, depending on how long it takes you to cut up your chicken, but the majority of the cook time you’re just waiting for the rice to cook. Not only is it quick, it really is one of my favorite meals. I love the flavors and how they come together. It warms up beautifully and is great for a quick weeknight meal.

Southwest Chicken Skillet - a 30 minute meal | Persnickety Plates

Southwest Chicken Skillet
 
Cook time
Total time
 
One pot and 30 minutes are all you need for this Southwest Chicken Skillet! Big flavor without a lot of effort.
Author:
Serves: 4-6
Ingredients
  • 1 lb boneless skinless chicken breasts (or tenders) cut into small pieces
  • salt, pepper, Montreal chicken seasoning, red pepper flakes – whatever you like to season your chicken with
  • 1 Tablespoon (or so) olive oil
  • 1 cup uncooked rice
  • 10 oz can RoTel diced tomatoes & green chilies
  • 8 oz can tomato sauce
  • 1 cup water
  • handful of shredded Mexican cheese blend
  • sour cream, for topping
Instructions
  1. Cut your chicken into small (about 1″ pieces) and season with salt, pepper, Montreal chicken seasoning, and red pepper flakes (or whichever seasoning you prefer).
  2. Head a large skillet over medium high heat and coat with a turn of the pan of olive oil.
  3. Once hot, add in the seasoned chicken and cook until no longer pink.
  4. Stir in the uncooked rice, can of RoTel, can of tomato sauce, and water. Bring to a boil then cover.
  5. Reduce heat to low and let cook for about 20 minutes or until rice is tender. I like to stir mine about half way through to make sure none of the rice is sticking to the bottom of the skillet.
  6. Once the rice is done, stir the mixture and top with a handful of shredded cheese. Turn off heat and cover for about 5 minutes or until the cheese melts.
  7. Top with a dollop of sour cream and serve.
Notes
Adapted from 20 Paws 4 Feet

Need a new skillet? I love this one. That spoon in the background? It’s my favorite from Rachael Ray. Need a new cutting board? Check this one out.
One pot Southwest Chicken Skillet. A perfect weeknight 30 minute meal. {Persnickety Plates}

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Comments

  1. says

    This looks SO GOOD! Just wanted to let you know I included it in my round-up of one pot recipes. I’d also love if you submitted this recipe in our contest to win a Swiss Diamond cookware set! http://ow.ly/AOCzs

    Thanks again for the great recipe. 🙂

  2. says

    Well it took me long enough to fix this wonderful recipe. But I have to say….all GOOD things come in time. I can not tell you how very much we liked this new recipe and will be made over and over. Sure easy..Wonderful tasting. My brother will LOVE this. Thank You so very much. Hugs

  3. Jenn says

    This looks delish. Quick question though – Do you cook the chicken until it is just no longer pink on the outside but not cooked through before adding the rice? Or should the chicken be done when you add the rice? Worried about the dried out chicken factor!

  4. Mary says

    This looks so yummy. Quick question though can you use yellow rice as my kids don’t like white and can you add black beans?

    • says

      I only ever use regular ol’ Uncle Ben’s so I’m not sure about the rice but I made this earlier this week & added a can of black beans & it was great. Let me know how it turns out!

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