I love this recipe because it’s so easy, and leftovers can be transformed into shredded tacos, or a Mexican-inspired chicken chili.
A well-stocked spice drawer means the cumin and smoked paprika marinade comes together in 5 minutes with only a couple of tips of a measuring spoon, a little garlic, and some lime. Chopped peppers, frozen corn and canned black beans round out the dish.
This one-skillet dinner is ready in 20 minutes or less. You can also freeze the marinated chicken for up to 6 months so you have an easy meal at the ready when you need it. Do whatever works for you!
THE BEST CHICKEN FOR THIS RECIPE
Boneless skinless thinly sliced chicken breasts, tenderloins or tenders (your grocery store may label them one way or another) are the best choice for this quick and easy skillet dinner.
Their quick cooking time, and small surface area cook faster and deliver more marinade with each bite than thick chicken breast halves.
THE BEST PAN TO USE
You need a large skillet to fit all the ingredients into one pan. I wouldn’t go any smaller than a 12-inch skillet (measured across the top).
SWAP OUT THE VEGGIES IF YOU LIKE!
If you make this on a day when you don’t have the suggested vegetables on hand, don’t worry about it. Serve the chicken with a side salad, tortillas, Cilantro Lime Rice or a vegetable of your choice.
HOW TO MAKE AHEAD AND FREEZE
We are all busy which is why I love this recipe. When chicken tenders go on sale, I buy a lot of them. I set aside a little time on the weekend set up an assembly line and make as many bags of marinated chicken as I can. I freeze them flat so they don’t take up much space in my freezer.
Knowing I have a healthy main dish set aside for busy weeknights saves me from picking up a pizza and keeps a few extra bucks in my pocket
- Use a gallon-size freezer bag that you press to seal rather than those with a zipper slide.
- Write the date, name of the recipe, and SimplyRecipes.com so you can easily find the recipe later.
- Add the chicken and marinade ingredients to the bag.
- Squeeze as much air as possible out of the bag and close it.
- Smoosh around the chicken until its well coated in marinade.
- Lay flat to freeze.
This will keep in the freezer for up to 6 months, and up to 48 hours thawed in the refrigerator.
Not a planner? No biggie! You could still make this whole dish start to finish in one night and have dinner ready in 35 minutes or less.
LOOKING FOR MORE GREAT FREEZER MEALS?
Southwest Skillet Chicken with Beans and Corn RecipePrint
For the marinade:
- 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts
- 1 1/4 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Zest from 2 limes
- 1 1/2 tablespoons lime juice, from about half a lime
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
For the vegetables:
1 Label the bag: Use a sharpie to write the date and title of the recipe on a gallon-sized zip top bag so you can easily find it on SimplyRecipes.com when you want to cook it. Alternatively, write the cooking instructions on the bag, and date it.
2 Combine the ingredients: Roll down the opening of the bag a little just so you don’t accidentally get raw chicken juices on the outside or the zip top. Add the chicken, spices, zest, lime juice, garlic, and vegetable oil.
Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.
3 Lay the chicken flat in the freezer and freeze for up to 6 months:
Alternatively, you could skip the freezer and let it marinade in the fridge for a couple of hours and up to two days, then cook it according to the directions below.
4 Thaw the chicken before cooking: When ready to cook, take the chicken out of the freezer in the morning before you go to work, and it will be ready to cook by the end of the day.
5 Prepare the vegetables: Dice the peppers, dice the onion, measure the corn, and drain and rinse the beans.
6 Cook the chicken: Set a large skillet over medium heat add 2 teaspoons of vegetable oil. Once the oil shimmers, add the chicken and any marinade from the bag. If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 5 minutes, then flip it.
7 Add the vegetables: Add onions, corn, and peppers. Cover with a lid. Let everything simmer together for about 5 minutes.
Lift the lid and stir the meat and vegetables together. Cook uncovered for another 5 minutes.
Add the beans and cook for another 3 minutes until the beans warm through. The meat is cooked when you slice open a breast and the juices run clear.
8 To serve: Put a chicken breast on each plate and top with vegetables. Spoon pan sauces over chicken. Season to taste with salt and pepper. Garnish with minced cilantro and serve with tortillas or rice.
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