Easy Southwestern Skillet Delight

It’s time to mix things up with an Easy Southwestern Skillet Delight that’ll have your taste buds doing a little happy dance. Picture this: juicy chicken breasts, bell peppers of all shades, and corn mingling in harmony, with a sassy sprinkle of spices to jazz up the meal. It’s all coming together in one beautiful, sizzling skillet, and let’s be real, what’s not to love about fewer dishes? This recipe brings bold flavors without making you sweat it out in the kitchen, perfect for a friendly gathering or a regular Wednesday dinner where you want more than just the ordinary.

Ah, this recipe is one of those that my family can’t get enough of. I remember the first time I whipped it up—it was a Tuesday, the kind that needs a pick-me-up. And bam! This skillet delight became an instant hit. Our oldest asked if we could have it every single week, and I’d be lying if I said we haven’t done just that. There’s just something magical about the way these flavors remind me of our road trip across the Southwest, pulling over to every roadside market to grab chiles by the bag. Now, our little household staples to this dish like our go-to Netflix series.

Why You’ll Love This Easy Southwestern Skillet Delight

– All-in-one dish: No need to juggle multiple pots. Just one skillet and done.
– Flavor bomb: Bold, exciting flavors that make your taste buds happy.
– Midweek hero: Quick to cook, making it perfect for those ‘I’m too tired’ nights.
– Leftover friendly: Tastes even better the next day, if you have any left!

How to Make It

Buckle up, because this is as straightforward as it gets. Start by throwing on your favorite playlist—cooking’s always better with some tunes. Heat a little oil in a skillet, and toss in those chicken breasts, letting them get those golden bits that taste soooo good. Slide in the diced bell peppers; they’ll add some sunshine color. Add your drained can of corn (or fresh, if you’re all fancy that day). Sprinkle with cumin, chili powder, salt, and pepper. Stir like you’re solving life’s mysteries, and let it all cook until everything’s cozy and cooked through. Taste it, love it, plate it. Voilà!

Ingredient Notes

– Chicken Breasts: Don’t skip getting a good sear. It’s where the flavor hides.
– Bell Peppers: Red, yellow, green, or all three—it’s like a confetti of veggies.
– Corn: Fresh or canned—I’ve had midnight emergencies where canned saved the day.
– Chili Powder: Not the time to be stingy; it’s your kick of greatness.

Recipe Steps

1. Heat oil in a skillet over medium heat.
2. Add chicken breasts, cook until golden brown.
3. Toss in diced bell peppers, stirring occasionally.
4. Add corn, followed by a sprinkle of spices.
5. Stir everything together, cooking until chicken is cooked through.
6. Serve hot, with love and a sprinkle of cilantro if you’re feeling fancy.

What to Serve It With

Whip up some quick guacamole, or just chunk avocado if you’re feeling lazy. A simple green salad works wonders, and if you’re extra hungry, warm tortillas can make hefty tacos out of this delight.

Tips & Mistakes

– Watch your heat; seared is good, burnt is…less good.
– Keep stirring those peppers to avoid sogginess.

Storage Tips

Leftovers? Lucky you! Pop them in an airtight container, shove them in the fridge, and you’re set for three days. It’s heavenly cold, too. Or just go wild and throw it in an omelet the next morning. Breakfast champs? Yes, please.

Variations and Substitutions

– No corn? Swap with black beans for a protein boost.
– Out of chicken? Turkey or tofu, your call.
– Spices low? Mix in some taco seasoning if you’ve got it; desperation dinners, am I right?

Frequently Asked Questions

Easy Southwestern Skillet Delight

This flavorful and easy southwestern skillet dish combines tender chicken, black beans, and corn with bold southwestern spices for a quick weeknight meal.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts
• ▢ 1 cup black beans rinsed and drained
• ▢ 1 cup corn kernels fresh or frozen
• ▢ 0.5 cup diced tomatoes canned, drained
• ▢ 1 tbsp olive oil
• ▢ 1.5 tsp chili powder
• ▢ 1 tsp ground cumin
• ▢ 0.5 tsp garlic powder
• ▢ 0.25 tsp smoked paprika
• ▢ 0.75 tsp salt
• ▢ 0.25 tsp black pepper
• ▢ 2 tbsp fresh cilantro chopped, for garnish
• ▢ 0.5 cup shredded cheddar cheese optional

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken breasts with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
• Cook chicken in the skillet until browned and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
• Add diced tomatoes, black beans, and corn to the skillet; stir to combine and cook for 5 minutes until heated through.
• Slice chicken into strips and return to skillet; mix with vegetable mixture.
• Sprinkle cheddar cheese on top if using, cover, and cook until cheese melts, about 2 minutes.
• Garnish with chopped fresh cilantro and serve warm.

Notes

For extra heat, add slices of jalapeño or a dash of hot sauce. This recipe pairs well with Spanish rice or tortillas.