Southwest Skillet Chicken with Beans and Corn

Need something quick and delicious for dinner? This Southwest Skillet Chicken is easy, freezer-friendly, and ready in 35 minutes. Make it with beans, corn, and bell peppers!

Easy Chicken Freezer Meal with Boneless Skinless Chicken Breast - close up shot of chicken with black beans, red bell pepper, green bell pepper and corn in a skillet
Alison Bickle

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!

Chicken Recipe in Skillet with Cumin - womans hand stirring chicken and vegetables with spatula
Alison Bickle

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.

Chicken Freezer Meal - ziploc bag with chicken, herbs and spices
Alison Bickle

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.

  1. Use a gallon-size freezer bag that you press to seal rather than those with a zipper slide.
  2. Write the date, name of the recipe, and so you can easily find the recipe later.
  3. Add the chicken and marinade ingredients to the bag.
  4. Squeeze as much air as possible out of the bag and close it.
  5. Smoosh around the chicken until its well coated in marinade.
  6. 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

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 to 6 servings


For the marinade:

  • 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts

  • 1 1/4 teaspoons 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:

  • 2 teaspoons vegetable oil

  • 1 medium green pepper

  • 1 medium red pepper

  • 1/2 medium yellow onion

  • 1 cup frozen corn

  • 1 (15-ounce) can black beans, drained and rinsed

  • Cilantro for garnish (optional)


  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 when you want to cook it. Alternatively, write the cooking instructions on the bag, and date it.

    Skillet Chicken -- hands labeling a zip top bag
    Alison Bickle
  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.

    Chicken Freezer Meal - ziploc bag with chicken, herbs and spices
    Alison Bickle
  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.

    Make Ahead Chicken Dinner - four bags of marinated chicken breasts
    Alison Bickle
    Chicken Freezer Meal -- ziploc bags of frozen chicken standing up
    Alison Bickle
  4. Thaw the chicken before cooking:

    First thing in the morning, take the chicken out of the freezer and it put in the refrigerator. 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.

    Skillet Chicken Dinner Recipes - woman chopping a red bell pepper with a knife
    Alison Bickle
  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.

    Easy Chicken Freezer Meal with Boneless Skinless Chicken Breast - woman pouring marinated chicken breasts out of ziploc bag into skillet
    Alison Bickle
    Easy Skillet Chicken - woman uses fork to pick up chicken breast and turn it over in a skillet
    Alison Bickle
  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.

    Chicken Recipe in Skillet with Smoked Paprika -- woman's hands adding chopped vegetables to skillet with chicken
    Alison Bickle
  8. 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 cooked rice or tortillas.

Nutrition Facts (per serving)
385 Calories
15g Fat
24g Carbs
39g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 385
% Daily Value*
Total Fat 15g 20%
Saturated Fat 3g 15%
Cholesterol 101mg 34%
Sodium 535mg 23%
Total Carbohydrate 24g 9%
Dietary Fiber 6g 22%
Total Sugars 4g
Protein 39g
Vitamin C 52mg 259%
Calcium 50mg 4%
Iron 3mg 18%
Potassium 644mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.