Southwest Chicken Skillet
User Reviews
4.9
Southwest Chicken Skillet
Description
This skillet dish starts by seasoning chicken thigh strips with olive oil, Mexican seasoning mix, and salt before quickly browning them over high heat for a caramelized exterior and cooked-through interior. The cooked chicken is removed to keep warm while the vegetables—red bell pepper, corn kernels, and sliced zucchini—are sautéed in the same skillet, seasoned with chili powder, smoked paprika, cumin, garlic and onion powders, red pepper flakes, cayenne, oregano, and additional Mexican seasoning mixes.
The chicken is returned to the skillet, lime juice is added, and all ingredients are tossed together to incorporate the browned bits from the pan for extra flavor. The dish is finished with fresh chopped cilantro and crumbled Cotija cheese to add brightness and a creamy, salty contrast. This preparation creates a combination of tender chicken strips and slightly crisp vegetables with a smoky, tangy, and mildly spicy flavor profile.
Chicken breast can be used as an alternative to thighs, with a note on nutritional difference. The recipe notes that the dish contains about 202 calories per serving when using chicken breasts. The layering of seasoning and last-minute mixing ensures the dish retains moisture and flavor complexity.
Ingredients
- 1 1/2 lb boneless (skinless chicken thighs cut into 1-inch thin strips (for breasts see notes)*)
- 1 bell pepper about 1 cup, large red, sliced into thin matchsticks
- 2 tablespoons chili powder
- 2 teaspoons olive oil
- 1 cup corn kernel frozen or fresh
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Mexican seasoning mix (see below)
- 2 cloves garlic (minced)
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons Mexican seasoning mix
- 1/2 teaspoon oregano
- 14 ounces zucchini sliced 1/8-inch-thick (2 medium, or summer squash
- 1 teaspoons smoked paprika
- 1/2 teaspoon kosher salt
- 1 tablespoons cumin ground
- 2 tablespoons lime juice about 2 small limes, fresh
- 1/2 teaspoon garlic powder
- 2 tablespoons cilantro chopped, fresh
- 1/2 teaspoon onion powder
- cotija cheese (crumbled (optional))
- 1/2 tablespoon kosher salt
- 1/2 tablespoon black pepper freshly ground
Instructions
- In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
- Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.
- 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.
- Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
- Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.
- 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.
- Remove from the heat. Sprinkle cilantro and Cotija if desired.
Notes
- Substitute chicken breast for thighs, adjusting calories accordingly (202 per serving with breast).
- Cook chicken strips quickly over high heat to maintain juiciness and develop browning.
- Use fresh lime juice added at the end to brighten flavors and deglaze the pan.
- Optional Cotija cheese topping adds a salty, creamy finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 303kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 36g | 72% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 160.5mg | 54% |
| Sodium | 586mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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