High Protein DietHigh Protein RecipeRecipe

Easy Southwestern Chicken Skillet — High Protein & So Flavorful

Updated on 4 min read

Servings & Timing

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4–6

Dietary Badges:
High-Protein • Meal Prep Friendly • One-Pan

Ingredients

  • 2 cups cooked chicken breasts, shredded
  • 1 can (15 oz) black beans, rinsed & drained
  • 1 cup sweet corn (or 1 can, 15 oz, drained)
  • 1 can (14.5 oz) Italian-style diced tomatoes
  • 3 bell peppers (red, yellow, orange), chopped
  • 1 medium onion, diced
  • 1–2 tbsp oil (olive oil or avocado oil)
  • Optional Seasonings: taco seasoning, chili powder, cumin, garlic powder, salt, pepper

Instructions

  1. Sauté the Veggies
    Heat a little oil in a large skillet. Add diced onions and chopped bell peppers. Cook 5–7 minutes until softened.
  2. Add Beans, Corn & Tomatoes
    Stir in black beans, corn, and Italian-style diced tomatoes. Let simmer 3–5 minutes.
  3. Add Shredded Chicken
    Mix in the cooked shredded chicken. Add taco seasoning or your blend of chili powder, cumin, garlic powder, salt & pepper.
  4. Simmer Everything Together
    Let the mixture cook 5–10 minutes until flavors blend and mixture thickens slightly.
  5. Serve
    Enjoy warm as a skillet bowl, over rice, stuffed in tacos, or as a protein-packed meal prep option.

Additional Notes

  • This recipe is naturally gluten-free.
  • Works perfectly with rotisserie chicken for a shortcut.
  • Adjust spice level by increasing or decreasing chili powder.

Brief Introduction

This Easy Southwestern Chicken Skillet is a fast, one-pan recipe that packs bold flavor, colorful veggies, and high-quality protein into every bite. It’s the kind of dish you can make on busy weeknights or prep ahead for lunches — simple ingredients, minimal cleanup, and endless serving options. I first created this when I needed something quick that used only pantry staples, and it quickly became a family favorite!

Step-by-Step Cooking Guide

1. Prepping the Veggies

Dice the onion and chop bell peppers into bite-sized pieces.
Tip: Use a mix of red, yellow, and orange peppers for color and sweetness.

2. Sauté Until Softened

Heat oil in a large pan and cook veggies until tender.
Tip: A pinch of salt helps the onions soften faster.

3. Add Beans, Corn & Tomatoes

Pour in drained black beans, corn, and the entire can of Italian-style tomatoes.
Tip: If mixture looks too thick, add 2–3 tbsp water or broth.

4. Mix in Chicken & Season

Add shredded chicken and your spices.
Tip: Taco seasoning works great, but homemade spice mixes give more control.

5. Final Simmer

Let everything warm through and blend — the skillet will thicken slightly as it simmers.
Tip: Add more cumin or chili powder if you prefer bolder flavor.

Ingredient Details & Substitution Tips

Chicken

  • Shredded cooked chicken breast or thighs work well.
  • Substitute: ground chicken, turkey, or leftover roast chicken.

Black Beans

  • Adds fiber and plant-based protein.
  • Substitute: pinto beans or kidney beans.

Corn

  • Sweetness balances the spices.
  • Substitute: frozen or fresh corn kernels.

Italian-Style Tomatoes

  • Already seasoned, making the dish taste richer.
  • Substitute: plain diced tomatoes + ½ tsp Italian seasoning.

Seasonings

  • Taco seasoning = easiest option.
  • DIY mix: 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, salt & pepper.

Equipment Alternatives

  • Use any large skillet or nonstick pan.
  • If using a smaller pan, reduce recipe by half.

Variations & Serving Suggestions

Flavor Variations

  • Spicy Version: Add jalapeños or extra chili powder.
  • Creamy Version: Stir in ⅓ cup cream cheese or Greek yogurt at the end.
  • Cheesy Skillet: Sprinkle shredded cheddar or pepper jack and let melt.

Dietary Variations

  • Low-Carb/Keto: Skip the corn and add zucchini or spinach.
  • Vegetarian: Replace chicken with extra beans or tofu crumbles.

Serving Ideas

  • Over steamed rice or Mexican rice
  • Stuffed in tortillas or tacos
  • As a burrito bowl
  • Over baked potatoes
  • With tortilla chips as a chunky dip

Storage & Make-Ahead Tips

Storing

  • Refrigerate in airtight containers for 3–4 days.
  • Tastes even better the next day as flavors deepen.

Freezing

  • Freezes well for up to 2 months.
  • Thaw overnight and reheat in a skillet.

Reheating

  • Skillet: warm over medium heat with a splash of water.
  • Microwave: heat in 1–minute intervals, stirring between.

Make-Ahead

  • Chop veggies and shred chicken 1–2 days earlier for even faster cooking.

Nutrition Facts (Approx. Per Serving)

Calories: 285
Protein: 31g
Carbs: 24g
Fat: 8g
Fiber: 8g

High-protein • fiber-rich • balanced

FAQs

Q: Can I use rotisserie chicken?
Yes — it’s the easiest shortcut!

Q: Can this be made spicy?
Absolutely. Add jalapeños, hot Rotel, or more chili powder.

Q: Does this work for meal prep?
Perfect for meal prep! It stores and reheats beautifully.

Q: Can I leave out the beans?
Yes. Replace with more veggies or extra chicken.

Personal Story / Additional Notes

This recipe came together on a day when I had leftover chicken and only pantry staples to work with — but it turned into one of the most versatile meals I’ve made. It’s quick, colorful, and customizable, and every time I make it, I’m reminded how satisfying simple cooking can be.

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