Southwestern chicken skillet
❤️ INGREDIENTS ❤️
2 boneless skinless chicken breast halves, approximately 1 pound, cut into 1/2-inch strips
Salt and freshly ground black pepper
2 tablespoons taco seasoning, or another Southwestern-style seasoning, divided
2 tablespoons canola oil
1 small onion, finely chopped
1 medium red bell pepper, chopped
4 cloves garlic, minced
1 can (10.75-ounce) diced tomatoes with green chiles, undrained
1 can (14.5-ounce) chicken broth, or more as needed
1 cup uncooked orzo pasta
1 cup corn kernels, thawed if frozen
1 can (15-ounce) black beans, drained and rinsed
2 cups shredded Mexican blend cheese
✨ INSTRUCTIONS ✨
1. Season chicken strips with salt, black pepper and 2 teaspoons taco seasoning.
2. Heat oil in a nonstick skillet or saute pan over medium-high heat. Place chicken strips in the pan and brown well on both sides. Transfer to a plate but reserve dripping in the pan.
3.Return pan to medium-high heat. Add the onion and a pinch of salt, then reduce heat to medium. Cook the onions until softened, 7-8 minutes.
4. Add the red bell pepper and continue cooking another 4-5 minutes or until softened.
5. Add garlic and cook briefly or until fragrant, 30 seconds.
6. Return chicken to the skillet. Add diced tomatoes, chicken broth and remaining taco seasoning. Bring to a boil.
7. Add orzo and stir. Reduce heat to medium-low, cover and cook 15-17 minutes or until orzo is cooked through and the liquid is absorbed but not dry. (Add additional chicken broth if needed.)
8. Stir in corn and black beans and heat through.
Stir in half the cheese then sprinkle the remaining cheese over the top. Serve immediately.
When I first tried making this Southwestern chicken skillet, I was amazed at how simple ingredients could come together to create such a satisfying meal. The key is using a good quality taco seasoning to season the chicken strips, which enhances the taste and complements the sweetness of the bell peppers and corn. I love adding orzo pasta because it cooks quickly and soaks up the spicy tomato and broth mixture wonderfully, giving the dish a creamy texture without any heavy cream. One tip I learned is to keep an eye on the orzo as it cooks; if the liquid absorbs too quickly and the orzo isn’t fully tender, just add a bit more chicken broth to keep everything moist. The black beans add not only protein but also a nice hearty feel to the dish, balancing the fresh vegetables and the savory chicken. Mixing in the shredded Mexican blend cheese right at the end creates a delicious melty topping that brings all the flavors together. This skillet meal is ideal for busy weeknights since it all cooks in one pan, reducing cleanup and cooking time. You can also customize it by swapping orzo for rice or quinoa, or by adding additional veggies like zucchini or jalapeño for extra spice. It's a great way to enjoy a filling, nutritious meal with the vibrant flavors of Southwestern cuisine.
Wonder if this would be good in tortillas with sour cream and mild sauce🤔