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Easy Southwestern Chicken Skillet Recipe

This Easy Southwestern Chicken Skillet combines tender chicken thighs with vibrant bell peppers, fresh zucchini, and sweet corn in a flavorful Mexican spice blend for a delicious and healthy one-pan meal perfect for busy weeknights.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 lb boneless skinless chicken thighs cut into 1-inch thin strips
  • 2 tsp olive oil
  • 1 tbsp Mexican seasoning mix see notes below
  • 0.5 tsp kosher salt
  • 1 large red bell pepper sliced into thin matchsticks
  • 1 cup corn kernels fresh or frozen
  • 2 cloves garlic minced
  • 14 oz zucchini sliced 1/8-inch thick (about 2 medium)
  • 2 tbsp fresh lime juice about 2 small limes
  • 2 tbsp fresh cilantro chopped
  • 0.5 cup Cotija cheese crumbled, optional
  • 2 tbsp chili powder
  • 0.5 tsp red pepper flakes
  • 0.125 tsp cayenne pepper
  • 0.5 tsp oregano dried
  • 1 tsp smoked paprika
  • 1 tbsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tbsp kosher salt
  • 0.5 tbsp freshly ground black pepper

Instructions
 

Preparation Steps

  • In a medium bowl, drizzle chicken with 1 teaspoon of olive oil and season with 1 tablespoon of the Mexican seasoning mix and kosher salt.
  • Heat a large skillet over high heat and add the remaining teaspoon of olive oil.
  • Add the chicken to the skillet and toss to coat. Cook for about 4 minutes, stirring constantly, until the chicken is browned and cooked through. Remove chicken to a plate and tent with foil to keep warm.
  • Add red bell pepper, corn, and minced garlic to the empty skillet. Sprinkle with the remaining Mexican seasoning mix. Cook over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
  • Add zucchini slices to the skillet, season with 1/2 teaspoon kosher salt, and cook, stirring often until the zucchini softens, about 4 minutes.
  • Return the chicken to the skillet, add fresh lime juice, and scrape the browned bits off the bottom of the skillet, stirring to combine all the juices with the chicken and vegetables.
  • Remove skillet from heat and sprinkle with chopped cilantro and crumbled Cotija cheese if desired.

Notes

This recipe is perfect for a nutritious and colorful weeknight dinner. The homemade Mexican seasoning mix can be stored in an airtight container for future meals.