Go Back

Winner, Winner, Smokey Southwest Chicken Dinner

An easy one skillet thirty minute meal consisting of a smokey Southwest Chicken
Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Ken


  • 2 Large boneless skinless chicken breast
  • 1 10.5 oz can of yellow corn drained
  • 1 15.5 oz can of black beans rinsed and drained
  • 1 4 oz can of green chilies drained
  • at least 4 oz of shredded of Colby Jack Cheese
  • 1/4 cup of flour
  • olive oil around 2-3 tablespoons
  • 1 jalapeno pepper really fine dice or brunoise
  • 2 cherry peppers really fine dice or brunoise
  • 2 cloves of garlic fine mince or use garlic press
  • 1 lime sliced in half
  • handful of cilantro medium chopped
  • 1 onion fine dice
  • 1 tablespoon of smoked paprika it is easier to dispense from the bottle and guesstimate
  • 1 tablespoon of Adobo seasoning it is easier to dispense from the bottle and guesstimate
  • 1 teaspoon of cumin
  • 1 oz of Ranch salad dressing and seasoning mix
  • Salt
  • Pepper


  1. Heat up the pan on medium. Slice the chicken in half, all the pieces should be around the same thickness.
  2. Grab a small bowl and put the 1/4 cup of flour in to it, add the 1/2 teaspoon of salt and at least 1/2 teaspoon of freshly cracked pepper. Give a quick whisk to the mix and dredge the chicken.
  3. Wet the pan with olive oil. Sprinkle smoked Paprika, then the Adobo seasoning over both sides of the breast, and cook the chicken. Each side gets around 4-ish minutes, then flip and repeat till the breast is fully cooked through. Grab a cookie sheet and put foil on it. then top with a cooling rack. Place the cooked chicken on the rack and cover with a piece of foil, make sure there is a small slit in the foil to allow steam to escape. Place to the side.
  4. Add the diced onion, cherry and jalapeno peppers, and cumin to the skillet, stir and cook till the vegetables begin to soften. Then add the garlic.
  5. Add the drained corn, green chilies, ranch seasoning, and the black beans. You can add the juice of half a lime now. Cook for a few minutes stirring often. Then bring the rested chicken back.
  6. Place the chicken on top. Squeeze the other half of the lime and add the juice on top of the chicken. Cover all the meat with Colby Jack cheese.
  7. Cover with a lid, or a piece of foil, cook for a few minutes till the cheese is fully melted. Generously add cilantro and serve this one skillet Smokey Southwest Chicken right away.