If you’re looking for a wholesome, flavor-packed dinner that’s as comforting as it is vibrant, I’ve got just the thing for you. This Southwest Chicken and Rice Skillet Recipe is a one-pan wonder that I absolutely love because it brings together tender chicken, fluffy rice, and a beautiful medley of southwestern spices and veggies—all in one skillet. Whether you’re cooking for a hungry family or meal prepping for the week, you’ll find that this recipe ticks all the boxes for ease, taste, and heartiness. Plus, it’s just downright delicious!
Why You’ll Love This Recipe
- All-in-One Skillet Ease: You get a full meal with chicken, rice, vegetables, and beans all cooked in one pan for easy cleanup.
- Bold Southwest Flavors: The combination of chili powder, cumin, and fresh garlic creates that perfect smoky, spicy kick you want.
- Flexible and Family-Friendly: This recipe is easy to customize, so everyone at your table can enjoy it just how they like.
- Perfect for Weeknight Meals: It’s quick to prepare and satisfying enough to keep you full without fuss.
Ingredients You’ll Need
The ingredients for this Southwest Chicken and Rice Skillet Recipe are straightforward and easy to find—many are pantry staples. Using boneless chicken breasts keeps things lean and tender, while the rice soaks up all those vibrant flavors beautifully. When shopping, choose fresh bell peppers and high-quality chicken broth for the best results.
- Chili powder: Adds that signature smoky heat that Southwest cuisine is known for.
- Cumin: A warm, earthy spice that complements the chili powder perfectly.
- Kosher salt: Essential for enhancing all the natural flavors.
- Garlic powder: Gives depth without the harshness of raw garlic, balanced by fresh minced garlic later.
- Boneless, skinless chicken breasts: Pat them dry to get a nice golden sear when cooking.
- Extra virgin olive oil: Great for a healthy fat that helps brown the chicken.
- Unsalted butter: Adds rich flavor and helps build a delicious base.
- Yellow onion: Diced small to melt down into the rice and veggies.
- Red and green bell peppers: Bring color, crunch, and a touch of sweetness.
- Fresh garlic: Adds a fragrant punch that just can’t be beat.
- Long-grain white rice: Fluffy and reliable; absorbs all the spices and broth.
- Chicken broth: The cooking liquid that infuses the rice with savory goodness.
- Salsa: Adds bright acidity and flavor depth here.
- Sweet corn kernels: For a pop of sweetness and texture.
- Black beans: Rinsed and drained to keep things hearty and nutritious.
- Heavy whipping cream: Gives the dish a creamy, luscious finish.
- Cilantro: Freshly chopped for garnish that lifts all the flavors.
- Additional salt: To taste, adjust based on your preference and broth saltiness.
Variations
One of the best things about this Southwest Chicken and Rice Skillet Recipe is how easy it is to tweak to your liking. Whether you’re avoiding dairy, adding a bit of heat, or sneaking in extra veggies, there’s plenty of room to make it your own.
- Dairy-Free: I’ve swapped the heavy cream for coconut milk or a dairy-free creamer, and the dish still comes out creamy and rich without compromising flavor.
- Spicy Kick: When I want it hotter, a diced jalapeño and a dash of cayenne pepper take this from mild to fiery delicious.
- Vegetarian Version: Use veggie broth and double the beans plus add sautéed mushrooms in place of chicken for a satisfying meatless meal.
- Extra Veggies: Feel free to toss in zucchini, cherry tomatoes, or even some fresh corn if you want some seasonal punch.
How to Make Southwest Chicken and Rice Skillet Recipe
Step 1: Season the Chicken
Start by mixing chili powder, cumin, kosher salt, and garlic powder in a small bowl. I always divide the seasoning in half because half gets mixed with the chicken, and the rest later adds flavor to the rice. Toss the cubed chicken breast in half of that spice mix, making sure every piece is evenly coated. This is where the real flavor foundation begins, so be thorough but gentle.
Step 2: Sear the Chicken
Heat olive oil and butter together in a large 13-inch skillet over medium heat. Once the butter melts and starts simmering, add your chicken pieces in a single layer. If your pan is crowded, don’t hesitate to cook in batches—it helps the chicken brown rather than steam. Cook about 8-10 minutes, flipping halfway through, until golden brown all over and reaching 165°F internally. Transfer cooked chicken to a plate and tent it with foil to keep warm. Pro tip: Patting the chicken dry before seasoning helps this browning step immensely.
Step 3: Cook the Vegetables
In the same skillet, add diced onion and bell peppers. Stir occasionally for about 3-4 minutes until they soften and start to become fragrant and slightly translucent. Then add the minced garlic and cook for just another minute—fresh garlic burns quickly, so keep an eye on it. This combo builds that sweet and savory base that makes this skillet so irresistible.
Step 4: Toast the Rice and Season
Stir in the uncooked long-grain white rice along with the remaining seasoning mix. Toasting the rice with the veggies and spices for a minute or two is a trick I’ve learned that really enhances the nuttiness of the rice and deepens the flavor.
Step 5: Simmer Rice in Broth
Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes. Resist the urge to peek too often; letting the rice steam undisturbed is key to that perfect fluffy texture. You’ll know it’s done when the liquid is absorbed and the rice is tender.
Step 6: Add the Finishing Touches
Now for the fun part: stir in the salsa, drained corn, rinsed black beans, heavy cream, and your cooked chicken back into the skillet. Keep cooking uncovered over medium-low heat just until everything is heated through. This final step lets the cream meld with the salsa and spices for that creamy, dreamy finish we all love.
Step 7: Garnish and Serve
Finish with a generous sprinkle of freshly chopped cilantro and serve warm. The cilantro adds such a fresh punch that brightens this hearty dish in a way you don’t want to skip.
Pro Tips for Making Southwest Chicken and Rice Skillet Recipe
- Pat Chicken Dry: I always dry the chicken before seasoning—it helps you get that perfect sear instead of a soggy steam.
- Don’t Skimp on Simmering Time: Let the rice absorb the broth fully without lifting the lid; that steam is what cooks the rice perfectly.
- Add Cream Last: I add heavy cream near the end to prevent curdling and to get that silky texture throughout the dish.
- Cook Vegetables in Same Pan: Using the same skillet layers flavors without extra dishes and keeps everything tasting cohesive and rich.
How to Serve Southwest Chicken and Rice Skillet Recipe
Garnishes
I swear by fresh cilantro chopped right before serving—it adds a crisp herbal brightness that cuts through the creaminess. Sometimes, I also squeeze a bit of fresh lime juice on top for a lively tang that wakes up all the ingredients. A dollop of sour cream or a sprinkle of shredded cheddar or cotija cheese makes the presentation even more enticing and adds creamy richness.
Side Dishes
Since this Southwest Chicken and Rice Skillet Recipe is so substantial on its own, I usually keep sides simple. A fresh green salad with a light vinaigrette complements it perfectly, or some crunchy tortilla chips if we’re feeling a little festive. Occasionally, I love adding a side of roasted vegetables or guacamole for extra layers of texture and flavor.
Creative Ways to Present
For a fun twist during gatherings, I’ve served this skillet topped with avocado slices, diced tomatoes, and a sprinkle of queso fresco in small bowls so everyone can build their own bowls. It’s a crowd-pleaser, and seeing those colorful layers helps make this humble one-pan dinner feel party-ready.
Make Ahead and Storage
Storing Leftovers
I typically store leftovers in an airtight container and refrigerate them for up to 3 days. The flavors meld even more overnight, making it a fantastic next-day meal. Just be sure to cool the dish completely before refrigerating to keep it fresh longer.
Freezing
This recipe freezes beautifully, which means you can double it and stash portions for busy nights. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just a heads up: the texture of the bell peppers softens after freezing, but the flavor remains amazing.
Reheating
When reheating, I like to add a splash of chicken broth or water to the skillet to help loosen the rice and cream sauce. Heating it gently over medium-low heat on the stove with a lid on works best to keep everything moist and prevent drying out. Microwaving is fine too—just cover it and stir every minute or so.
FAQs
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Can I use brown rice instead of white rice in this recipe?
Great question! You can swap in brown rice, but keep in mind it requires a longer cooking time and more liquid—usually about 45 minutes. I recommend cooking the brown rice separately and then stirring it into the skillet towards the end to maintain the right texture and prevent overcooking the chicken and veggies.
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Is this recipe spicy?
This Southwest Chicken and Rice Skillet Recipe is mildly spiced but not overwhelmingly hot. The chili powder adds a nice warmth and smokiness, but if you prefer more heat, you can add diced jalapeños, hot sauce, or extra chili flakes to tailor it to your taste.
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Can I make this recipe in advance for meal prep?
Absolutely! I’ve prepped the whole skillet ahead of time, stored portions in the fridge, and enjoyed it throughout the week. For best freshness, add the cilantro garnish just before serving and reheat gently to keep everything creamy and delicious.
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What can I substitute if I don’t have heavy cream?
If you don’t have heavy cream, full-fat coconut milk or half-and-half work well as substitutes, though they may slightly change the flavor profile. For a lighter version, Greek yogurt stirred in at the end (off the heat) can add creaminess with a nice tang.
Final Thoughts
When I first tried this Southwest Chicken and Rice Skillet Recipe, it quickly became a favorite in my rotation—not just for its bold flavors but also because it’s so easy to throw together on busy nights. I love how it feels cozy yet fresh with every bite. I’m confident you’ll enjoy the mix of creamy, spicy, and savory elements as much as I do. So grab your skillet and give it a whirl; this dish is one to savor again and again!
Print
Southwest Chicken and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Description
This flavorful Southwest Chicken and Rice recipe combines tender pieces of seasoned chicken with aromatic spices, sautéed vegetables, creamy heavy cream, and hearty ingredients like black beans and corn. The dish is cooked entirely on the stovetop, resulting in a comforting and hearty meal that’s perfect for a family dinner or meal prep.
Ingredients
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
Chicken
- 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
Cooking Fats
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
Vegetables
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 red bell pepper, seeded, diced (about ½ cup)
- 1 green bell pepper, seeded, diced (about ½ cup)
- 1 teaspoon garlic, minced
Grains and Liquids
- 1 ½ cups (277.5 g) uncooked long-grain white rice
- 3 ½ cups (28 ounces / 840 g) chicken broth
- ½ cup (129.5 g) salsa
Canned Goods
- 1 can (15 ounces) sweet corn kernels, drained
- 1 can (15 ounces) black beans, drained and rinsed
Dairy
- 1 cup (238 g) heavy whipping cream
Garnish
- cilantro, chopped for garnish
- salt, to taste
Instructions
- Mix the spices. To a small bowl, add chili powder, cumin, kosher salt, and garlic powder. Stir to combine thoroughly. Divide the mixture in half and set one half aside for later use.
- Season the chicken. In a medium bowl, add the chicken pieces and half of the seasoning mixture. Toss to coat the chicken evenly with the spices for maximum flavor.
- Cook the chicken. Heat olive oil and butter in a large 13-inch skillet over medium heat until butter melts. Add the seasoned chicken pieces in an even single layer. You may need to cook the chicken in batches to avoid overcrowding. Cook for 8-10 minutes, flipping halfway through, until the chicken develops a golden brown crust and reaches an internal temperature of 165°F. Remove the cooked chicken to a plate and tent with foil to keep warm.
- Sauté the vegetables. In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook over medium heat, stirring occasionally until the vegetables soften, about 3-4 minutes.
- Add garlic. Stir in the minced garlic and cook for an additional 1 minute to release its fragrance.
- Add rice and seasoning. Stir in the uncooked long-grain white rice along with the remaining half of the seasoning mixture. Coat the rice and vegetables evenly.
- Cook the rice. Pour in the chicken broth and increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Add remaining ingredients and heat through. Stir in the salsa, drained corn, rinsed black beans, heavy whipping cream, and the cooked chicken pieces. Mix everything thoroughly and continue cooking uncovered over medium heat until the entire dish is warmed through.
- Garnish and serve. Remove from heat, sprinkle with chopped cilantro, adjust salt to taste if needed, and serve warm for a comforting Southwest-inspired meal.
Notes
- Use fresh chicken breasts for best texture and flavor.
- Cooking chicken in batches prevents overcrowding and ensures even browning.
- If you prefer a spicier dish, increase the amount of chili powder or add cayenne pepper.
- For a creamier texture, you can substitute heavy cream with half-and-half.
- The dish can be garnished with avocado slices or shredded cheese for added richness.
- Leftovers refrigerate well for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 100 mg
