I love this quick Southwestern Chicken recipe for a tasty, savory one-pot, 30 minute meal. Perfect for weeknights, it’s an easy dish, made with simple ingredients. This easy and delicious spicy Southwestern chicken dish is seasoned with spices and built with ingredients you may already have on hand.
Totally gluten free (of course), this one pan/one pot Southwestern Chicken is delicious to serve over rice and top with avocado/cilantro/cheese/sour cream; all the good things. I love making this for us at home as an easy summertime recipe or as meal prep to get me ahead of the week (which I need as a new mom!).
If you loved this flavorful Southwestern Chicken, try my Soutwestern Chicken Wrap, this Southwestern Chicken Salad and my Southwestern Chicken Bowl. Dive into this round up if you’re looking for more Gluten Free Lunch Recipes to try.
Why you’ll love this gluten free recipe
Quick and easy, this recipe is packed with flavor in every bite and makes very little mess. From the juicy, tender chicken seasoned with taco spices to the colorful, crunchy veggies, black beans and corn. The robust flavors are balanced with a creamy ranch-lime drizzle that ties it all together. This is what makes it such a crowd-pleaser that’s perfect as a weeknight dinner or for casual entertaining. With bold flavors and vibrant ingredients, this easy one-pan dish is destined to become a family favorite you’ll make on repeat.
Ingredients and substitutions
Corn: Use canned, frozen, or fresh corn; whatever you have at home. If you have time, char the corn a little for an extra smoky flavor.
Black beans: Rinse and drain canned black beans to remove extra sodium in your Southwestern Chicken recipe.
Bell pepper: Any color works, but red, yellow or orange peppers add some pretty color.
Onion: Dice it finely to add to your Southwestern Chicken skillet.
Cheddar cheese slices: Melty and yummy, sliced cheddar adds a comforting layer. You can also try making this Southwestern Chicken with mozzarella instead.
Cooked rice: Use what’s most convenient: rice cooker, frozen, microwavable pouch or quick-cooking instant rice.
Garlic powder: I love this as an easy way to add garlicky flavor without needing to mince fresh garlic.
Ranch dressing: I find this balances the heat from the taco seasoning.
Olive oil: Avocado oil is a good sub.
Taco seasoning: Look for a low-sodium option or use homemade to control the spice level.
Lime juice: A squeeze of fresh lime brightens up the dish and ties all the flavors together.
Directions (step by step)
Cook the bell pepper and onion: Drain and rinse beans and corn. Heat a large skillet over medium heat and saute the chopped bell pepper and onion until softened. Once cooked, transfer the meat to a plate and set it aside.
Prepare the chicken: Season both sides of the chicken breasts with taco seasoning. Using the same skillet. Cook until chicken is cooked through and no longer pink, reaching an internal temperature of 165F.
Add the veggies back: Return the cooked peppers and onions to the skillet, then stir in the corn and black beans.
Top with cheese: Place a slice of cheddar cheese over each piece of chicken. Cover the skillet with a lid and allow the cheese to melt.
Make the dressing: Meanwhile, in a small bowl, whisk together the ranch dressing, olive oil, remaining taco seasoning and freshly squeezed lime juice.
Finish it all off: Once the cheese is melted, drizzle the Southwestern Chicken with the ranch-lime sauce and finish with a sprinkle of parsley if desired.
Expert tips and tricks
Char the corn for extra flavor: If you have time, char the corn by quickly searing it in a dry skillet or under the broiler.
Don’t overcrowd the skillet: To get a good sear on the chicken, make sure there’s space between each piece. Cook in batches if you need to.
Taste as you go: Before serving Southwestern Chicken, taste the veggie mixture and the sauce. You might want to add a pinch of salt or a squeeze more lime juice.
Use pre-cooked rice: Save time by using frozen or microwavable rice.
Swap proteins: This recipe works well with boneless chicken thighs, leftover shredded rotisserie chicken or veggie proteins like tofu or chickpeas.
Storage and meal prepping
Store your leftover Southwestern Chicken in an airtight container in the refrigerator for up to 3–4 days. Keep the sauce separate if possible so it doesn’t turn soggy.
The cooked chicken, beans, corn, and peppers freeze well. Portion into freezer-safe containers and freeze for up to 2 months. Add fresh cheese and sauce when you’re ready to reheat.
To meal prep, chop the vegetables and marinate the chicken in taco seasoning up to a day ahead. You can also whisk the sauce and keep it in a jar in the fridge.
Variations
Make it spicy: Add diced jalapenos or a pinch of cayenne pepper to the veggie mix in your Southwestern Chicken.
Other cheeses: Try pepper jack, Monterey Jack, or a Mexican blend instead of cheddar.
Skip the chicken: Skip the chicken and double up on black beans or add grilled tofu or tempeh.
Add greens: Stir in chopped spinach, kale, or arugula at the end.
Serve as Southwestern Chicken Bowls: Slice the chicken and serve over rice with all the toppings for a deconstructed burrito bowl. Yum! Southwest chicken bowls make a delicious summertime meal!
Make Southwestern Chicken wraps: Slice the chicken and wrap everything in a large tortilla.
Turn it into a Southwestern Chicken salad: Top a bowl of your favorite salady bits with this Southwestern Chicken recipe,
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Yes! Just skip the cooking step and stir in shredded rotisserie chicken with the veggies, beans and corn before topping with cheese.
Can I use fresh garlic in this Southwestern Chicken instead of garlic powder?
Absolutely. Saute 2–3 minced garlic cloves with the onions and peppers for a boost of fresh flavor. Watch them closely so they don’t burn.
Is this recipe gluten-free?
Yes, it can be! Just double check your taco seasoning and ranch dressing to make sure they’re certified gluten free.
Can I make this dish dairy free?
You can swap the cheddar for a dairy free cheese alternative and use a plant-based ranch dressing.
What kind of rice works best?
White, brown or jasmine rice all work well.
Can I prep this ahead of time?
Yes! You can cook the chicken, veggies, and rice in advance and store everything separately or layered in containers for easy reheating.
What can I serve with Southwestern chicken?
This dish is great with tortilla chips, avocado slices, salsa, or a side salad with a zesty vinaigrette.
Looking for more gluten free recipes?
Southwestern Chicken (Gluten Free)
Ingredients
- 1 lb chicken breasts
- 1 cup corn
- 1 cup black beans
- 1 bell pepper chopped
- 1 onion chopped
- 4 slices cheddar cheese
- 2 cups rice cooked in rice cooker frozen, microwavable or instant
- 1 tbsp garlic powder
- 3 tbsp ranch dressing
- 2 tbsp olive oil
- 4 tsp taco seasoning divided
- 1 lime squeezed
Instructions
- In a large skillet, add your diced peppers and onions and saute them until cooked. Remove them and them set aside.
- Next, season the chicken breasts with the taco seasoning.
- In the same skillet, add the seasoned chicken and cook until browned and golden brown. They should be fully cooked through and reach an internal temperature of 165, not pink in the center at all.
- Add the peppers and onions, corn and black beans to the skillet.
- Top each chicken piece with a slice of cheddar cheese.
- Cover the skillet with a lid and let the cheese is melt.
- In a small bowl, whisk together the ranch dressing, olive oil, the remaining 2 teaspoons of taco seasoning, and lime juice.
- Drizzle the chicken generously with the ranch-lime sauce and season with parsley.
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