Southwest Chicken is a flavorful, one-pan meal that’s sure to please the whole family. Bright spices, chunky salsa, tender chicken and rice combine for a colorful, comforting dinner that’s simple to make and easy to clean up.
I’ve been loving one-pan meals lately — from a sweet potato breakfast skillet to shakshuka with feta — and this southwest chicken and rice fits right in. It’s quick, low-mess, and full of bold, Southwestern flavors.
Living in the Southwest, our meals often feature green chiles, fresh salsa and cilantro. This recipe captures those flavors in an easy skillet dish.
This version uses a chunky, flavorful salsa that pairs perfectly with the rice and chicken. Use your favorite jarred salsa or a homemade variety — the salsa is a key player here.
If you enjoy Southwest-style recipes, this one pairs well with chips, tacos, or wrapped into burritos for easy leftovers.
Ingredients for Southwest Chicken
- Spices: Combine garlic powder, cumin, salt, pepper and paprika, or use a premade Southwest or Hatch-style blend.
- Chicken: Cooked, cubed or shredded — rotisserie chicken works great.
- Bell peppers: Red, yellow and green add flavor and color.
- Onion: A small yellow onion, diced.
- 1 jar salsa: Use a chunky salsa you enjoy.
- Chicken broth
- White rice (uncooked and rinsed)
- Canned corn (drained)
- Lime juice
- Garnish: Shredded cheese or cotija, chopped cilantro and lime wedges.
This recipe cooks the rice right in the skillet so it soaks up all the salsa and broth, making each bite tender and well seasoned.
How to make Southwest Chicken
- Mix the spices (or measure a premade blend).
- Cook and cube or shred the chicken if not using rotisserie.
- Brown the chicken in a large skillet with half the spices, then remove and set aside.
- Sauté diced bell peppers and onion in the pan, add garlic and cook briefly until fragrant.
- Stir in salsa, remaining spices, chicken broth and rinsed rice. Bring to a boil, then reduce to low, cover and simmer until rice is tender and liquid is absorbed.
- When the rice is done, stir the chicken, drained corn and lime juice into the skillet. Top with cheese and cilantro and serve.
Tips not to miss!
Seasoning: If using a premade spice blend, measure 2 1/2 teaspoons for the chicken and 2 1/2 teaspoons for the rice.
Quick cooked chicken: Use a store-bought rotisserie chicken for speed. If baking chicken breasts, roast at 375°F until they reach 165°F internal temperature (about 35–45 minutes depending on thickness). Brush with oil and season with salt and pepper before baking.
Rinse the rice: Rinsing removes surface starch and helps the rice cook up fluffy while absorbing flavors.
Perfect rice: Check rice at 10 minutes; if still firm, continue cooking in 5-minute increments until tender and the liquid is absorbed. High-altitude cooks may need longer.
Black beans (optional): If you like beans, drain and rinse a 15 oz can and add them with the salsa and rice.
Leftovers and burritos: This makes plenty — reheat and wrap with fresh onion, cilantro, sour cream and hot sauce for quick burritos.
Enjoy this vibrant, easy Southwest Chicken skillet — it’s great for weeknight dinners and reheats well for lunches.
Video
Southwest Chicken Recipe
Ingredients
- 2 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 2 lbs chicken cubed or shredded
- 3 tbs olive oil divided
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1 jar of salsa about 16 oz
- 1 cup chicken broth
- 1 cup white rice uncooked and rinsed
- 8 oz canned corn drained
- 2 tbs lime juice
- 1 cup shredded cheese
- ¼ cup cilantro chopped
Instructions
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Cook chicken and cube or shred it.
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Combine spices in a bowl or use a premade blend and set aside.
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Heat 2 tablespoons oil in a large, lidded skillet over medium-high. Add chicken and half the seasoning; cook, stirring, until the chicken browns and is heated through. Remove and set aside.
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Add remaining tablespoon oil to the pan. Sauté bell peppers and onion about 3 minutes until softened, then add garlic and cook 20–40 seconds until fragrant.
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Stir in salsa, chicken broth, rinsed rice and the remaining seasoning. Bring to a boil, cover, reduce heat to low and simmer 10–15 minutes until the rice is tender and liquid is absorbed.
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Once the rice is cooked, stir in the chicken, drained corn and lime juice. Top with shredded cheese and chopped cilantro.
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Serve as-is with lime wedges, with tortilla chips and sour cream, or wrapped in tortillas for burritos.
Notes
- Chicken: Use rotisserie chicken to save time, or bake breasts at 375°F until 165°F internal temperature.
- Premade spice blend: If using one, measure 2½ teaspoons for the chicken and 2½ teaspoons for the rice.
- Rice timing: Check rice at 10 minutes and continue cooking in 5-minute intervals until tender and the liquid is absorbed. High-altitude cooks may require more time.