So, you remember how much you love those Taco Chicken Bowls? And how they’re so easy because you just pour everything into the slow cooker and press go? Well guess what… You can do it in a skillet, too! Except this Southwest Chicken Skillet only takes about 30 minutes! #nolies
As long as you have some precooked chicken, whether from a store bought rotisserie or some shredded chicken that you made yourself, those yummy taco chicken bowls are about a half hour away from being in your belly. This Southwest Chicken Skillet version may even be a bit easier because there’s no need to cook the rice separately—it cooks right along with the beans, salsa, and other goods in the skillet. It’s ridiculously simple and it’s so tasty that today after I ate some for lunch I said, “I wish I had ten more bowls of that.”
Other Topping Ideas
I don’t know why beans, rice, and salsa are so good together, but I hope I never stop discovering new ways to eat them together. This is my favorite way so far. If you want to make it even more fancy, you can experiment with more toppings, like sour cream, diced avocado, or cilantro. Maybe even some crispy tortilla strips for crunch? Yum!!
Southwest Chicken Skillet
Servings 4 to 6Ingredients
- 1 cup uncooked long grain white rice* ($0.33)
- 1 cup salsa ($0.65)
- 1.5-2 cups precooked shredded chicken** ($3.50)
- 1 15oz. can black beans ($0.49)
- 1 Tbsp chili powder*** ($0.30)
- 1 3/4 cups chicken broth**** ($0.23)
- 1 cup shredded cheese ($1.00)
- 2-3 green onions, sliced ($0.26)
Instructions
- In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
- Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
- After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Finally, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.
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Notes
Nutrition
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Scroll down for the step by step photos!
How to Make Southwest Chicken Skillet – Step by Step Photos
First step – so easy. In a large skillet combine 1 cup uncooked long grain white rice, 1 cup salsa, 1.5-2 cups of shredded chicken, 15oz. can black beans (drained), and 1 Tbsp chili powder. Try to use a heavy skillet with a thick bottom because that will help the rice cook evenly and help prevent it from scorching on the bottom.
Add 1.75 cups of chicken broth.
Stir everything together well. You really want to make sure the rice is evenly distributed throughout the skillet. Place a lid on the skillet, turn the heat up to high, and let it come to a full boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer undisturbed for 15 minutes. Make sure it’s simmering the whole time. Turn the heat up just slightly if it stops simmering, but keep it as low as possible to prevent the rice from scorching or sticking to the bottom.
After 15 minutes, turn the heat off and let it sit for 5 minutes without removing the lid. Finally remove the lid and it should look like this – all of the liquid is absorbed and if you dig down with a fork to where the rice is, it should be tender. Most of the meat and beans will be on top and the rice will be underneath.
Fluff it up with a fork to mix everything back together. Sprinkle the shredded cheese over top, then place the lid back on top and allow the steam to melt the cheese. Once melted, sprinkle the green onions over top.
And that’s it! you’re ready to dig in.
Now that I have some pre-cooked shredded chicken in my freezer, I can have this Southwest Chicken Skillet ANYTIME I WANT! Woot!
If I don’t have salsa on hand, do you think I could use Rotel?
Yes that can work in a pinch.
Looks great! This might be a silly question but can this be made in a regular frying pan/sauté pan instead of a skillet? As long as there’s a lid? Thanks!
Yes as long as there is a lid you should be fine, however the bottom may cook a little hotter so you’ll have to stir a few times to make sure it cooks evenly.
Super easy, hearty, and tasty. Served with guacamole and salsa on the side.
Just made this, and I can say with confidence that it’ll be added to the regular rotation for dinner. So good and so simple! We topped with sour cream, avocado, and tortilla strips to serve. Highly recommend!
Wahoo! Happy to hear we made the cut Breanna.
Any thoughts on making this in bulk and freezing for reheating at a later date? We love this recipe. Considering making it for a freezer meal exchange
But not sure how it would come out
Yes, it can be frozen, even in individual servings. I find that it freezes really well with no noticeable texture changes. :)
I just made your Sweet Potato Chorizo Skillet(a family favorite, BTW) last night, which is remarkably similar to this recipe. I will probably just substitute cooked left-over rotisserie chicken for the Chorizo!
Oh yes! That’s a great one and good swap too!
This recipe is really easy and super delicious! Instead of using a rotisserie chicken, I just cooked cubed chicken thighs. I also used this in a dutch oven and it worked perfectly. I substituted brown rice instead of white (as it was the only rice I had), and it just takes a bit longer. The end result is exactly the same! Delicious recipe, and I will be sharing and making this one again.
Great swaps with what you had on hand Jonathan! Thank you for sharing.
Made this til the other day to go with a slow cooker Mexican pulled pork so I left out the chicken. This was a great side to the dish and perfect for burrito filling with the leftovers.
Yum! Thanks Rae!
Really tasty! I added sautéed onions and garlic as well as a yellow pepper and corn and the flavor was delicious! Only reason I took off a star is because from following the recipe, it is too much broth for the rice. It’s very mushy. Next time I will decrease they amount of broth and hopefully it will be perfect!
Happy to hear it Stephanie!
Can this be made in an Instant Pot? How
Unfortunately I haven’t tried anything like this in an Instant Pot, so I can’t advise.
I included a chopped green pepper and a can of corn, always adding more veggies, and this was really good. Will feed two of us for 2-3 days, which is always nice.
Yum!!
Can dishes like this be stored and reheated, I worry when it comes to reheating chicken?
Yes most definitely!
Recipe was hearty. Although I thought it was quite bland. I used half store bought salsa and half home made, blended right before. I will be making again but adding a few tweaks
Could I add frozen corn to this (like in the slow cooker taco chicken?). If so, at what stage should add it?
This was great! Next time I will make it with chilli beans and add black olives.
Silly question. Is it 1 and 3/4 cups of broth? Thanks
Yes 1 and 3/4 cups together.
I don’t have a large skillet. Could this be done in a pot and still work ok if it has a lid? I worry about it not fitting and cooking evenly in the pan I have.
Oh yes that would be just fine. Enjoy Priya!