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One-Pan Southwest Chicken Dinner – Easy, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, sliced into strips
  • 1 poblano pepper, sliced (or another bell pepper if you prefer mild)
  • 3 cloves garlic, minced
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with green chiles (or regular diced tomatoes)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1.5 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Juice of 1 lime, plus extra wedges for serving
  • 1/4 cup chopped fresh cilantro (optional, for garnish)
  • 1 cup shredded pepper jack or cheddar cheese (optional, for topping)

Method
 

  1. Season the chicken: Pat the chicken dry. Toss with 1 tablespoon olive oil, salt, pepper, cumin, chili powder, smoked paprika, and cayenne if using. Coat well so every piece gets flavor.
  2. Sear the chicken: Heat a large skillet or sauté pan over medium-high heat. Add the seasoned chicken in a single layer. Let it brown for 2–3 minutes per side until lightly seared. Remove to a plate; it will finish cooking later.
  3. Sauté the veggies: Add the remaining 1 tablespoon olive oil to the same pan. Add onion, bell pepper, and poblano. Cook 4–5 minutes, stirring occasionally, until softened and a little charred in spots. Stir in the garlic for 30 seconds.
  4. Build the base: Add corn, black beans, and diced tomatoes with their juices. Pour in the chicken broth. Scrape the bottom of the pan to release browned bits—they add major flavor.
  5. Return the chicken: Nestle the seared chicken and any juices back into the pan. Reduce heat to medium, cover, and simmer 8–10 minutes, or until the chicken is cooked through and the flavors have married.
  6. Finish with lime: Uncover and squeeze in the lime juice. Taste and adjust salt, pepper, or heat. If using cheese, sprinkle it over the top, cover for 1–2 minutes, and let it melt.
  7. Garnish and serve: Top with chopped cilantro if you like. Serve as-is, or spoon over rice, quinoa, or warm tortillas. Add extra lime wedges on the side.