A delicious and healthier one skillet southwest cheesy ranch chicken with tons of veggies and protein. A thirty minute dinner recipe.
I’m coming back from an amazing week spent in Minneapolis at a photography workshop which was equal parts inspirational and informative BUT it also makes this Monday even harder. Mondays are always hardest after a vacation!
I took about five hundred and three pictures and can’t wait to get them all up and edited in a little recap for you all.
The important things to note…I won a giveaway at the workshop. ?? Which, guys, I never win things so that was pretty exciting. And the less exciting thing? My camera broke. Like in theee very middle of the first day of the workshop while we were taking pictures of smoothie bowls. So, bad luck or good luck? Because I did win a photography background, but I also no longer have a camera to take pictures on said photography background. And in other good news, I did get to eat (drink?) my *cold* smoothie bowl before it had completely melted from the heat of natural light and the time it takes to get that one perfect shot.
So, there may have been a tear or two (okay, fine, more than two tears) shed for my camera, but I’ll be shipping it out tomorrow to Canon and fingers crossed that they’ll be able to fix it!
However, in the meantime, I’ll be filling my camera-free/no photo-taking days with ALL the southwest chicken. Because now I have time to make it for breakfast, lunch, and dinner. ?? Except that’s a little weird, so how about just for lunch and dinner?!
This dinner is ultra filling and low on carbs — no pasta or grains needed. The protein from the beans and chicken makes it super filling while also pretty healthy! It’s so well-seasoned with the spicy ranch seasoning mix, cilantro, and lime that you could even leave off the cheese and still enjoy this dinner. That said, if you aren’t watching calories or dairy, the cheese makes for a delicious finishing touch. Other cheeses also work great in this dish: we loved pepper-jack and I bet even a sprinkle of queso fresco would be amazing.
I would rate this dinner at a *very* mild spicy. The lime and cilantro really balance out the seasoning mix well making it overall mild. If you are looking to up the heat, add in a diced jalapeno or some additional diced green chiles. A teaspoon or so of chile powder will also intensify the spice a bit. And that’s about all the notes I have for this one. ??
Basically your Monday needs this no-fuss dinner. Stat.
- 1 pound boneless skinless chicken breasts
- 4 tablespoons flour
- 3 tablespoons olive oil
- 1 tablespoon chicken seasoning I use Mrs. Dash chicken blends
- 1/2 yellow onion
- 2 sweet bell peppers
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 can diced tomatoes and green chiles
- 1 can black beans
- 1 can corn
- 1 packet (1 ounce) spicy ranch seasoning mix dry, (salad and dressing mix)
- 3/4 cup freshly grated cheddar cheese
- Optional: fresh cilantro, fresh limes
- Remove any fat from the chicken breasts and slice through the breasts in half into thin, even pieces. If you have small breasts, pound them to even pieces. (See video above recipe)
- In a small bowl, add the flour and toss in some salt + pepper (about 1/2 tsp, of each). Dredge the cut breasts in the mixture making sure they are well covered in the flour.
- Meanwhile in a large skillet over medium heat, add the olive oil.
- Place the breasts in the skillet and sprinkle generously with chicken seasoning. Cook for 4 minutes, flip, season with more chicken seasoning, and then cook for another 3-4 minutes or until breasts are completely cooked through (165 degrees F with a food thermometer). This time will vary based on thickness of breasts.
- Remove the chicken to a plate.
- Add the chopped onion, diced peppers, minced garlic, and cumin to the skillet.
- Stir over medium high heat until veggies are completely tender and then add in the drained diced tomatoes and green chiles, drained and rinsed black beans, drained corn, and spicy ranch seasoning mix. Add some cilantro and lime juice if desired.
- Stir and cook for 2-3 minutes.
- Place the chicken breasts back on top and top with freshly grated cheddar cheese.
- Cover the skillet and heat over medium heat for 1-2 more minutes or until the cheese is completely melted.
- Top with another squeeze of fresh lime and a handful of coarsely chopped fresh cilantro if desired.
- Enjoy immediately.
More easy chicken dinners:
ONE PAN Lemon Parmesan Chicken and Asparagus
ONE PAN Balsamic Caprese Chicken
The BEST Baked Coconut Chicken
Danielle @ Delightful Mom Food says
This looks delicious! Sounds like you had a great weekend… So sorry to hear about your camera?. That happened to me one- had the whole shot ready and the camera wouldn’t click!
Lucia @ The Foodwright says
Oh my gosh, I am so sorry your camera broke! That is the worst!! Hopefully Canon will be able to fix it! This dish is absolutely GORGEOUS, though, and I cannot wait to try it out! It sounds so delicious!
chelseamessyapron says
I am keeping my fingers crossed! Thank you so much Lucia 🙂
Christine @ WRY TOAST says
this looks wonderfully simple and tasty Chelsea, love it! x
chelseamessyapron says
Thank you Christine!! LOVE the new site and the new name 🙂
Allie | In This Kitchen says
Oh man, a camera breaking mid-shoot is one of the worst feelings ever. It happened to me about a month ago and luckily it finally pushed me to upgrade my camera, but it was so sad! Anyway, this chicken looks SO good – seriously, considering making it tonight even though I’m tired. Because, hey, one skillet 🙂
Malinda @ Countryside Cravings says
So sorry your camera had to break at your workshop, what a bummer! Hope you still had a good time though! Love this skillet and all the flavors going on!! Also, what a clever way to cut up a bell pepper!
sally @ sallys baking addiction says
Hoping that camera is fixed ASAP! xo
Erica says
Oh my gosh this chicken sounds incredible! I need to use my skillet more often and now I totally know what I’m going to make next! Your photos and site are gorgeous and I’m glad I came across it!!!
chelseamessyapron says
Awe thank you so much Erica! That means a lot to me 🙂
Keith @ How's it Lookin? says
Looks so good, and so flavorful, thanks a lot
chelseamessyapron says
You bet! Thanks for the comment! 🙂
Quin @ Butter Be Ready says
Oh no, I hope you get your camera fixed soon. I’m looking forward to attending one of POY’s workshops soon as well. This dish sounds delicious!!!!!
chelseamessyapron says
Awe thank you so much Quin! I appreciate it 🙂
Julie | This Gal Cooks says
So sorry to hear about your camera breaking, Chelsea! I hope Canon doesn’t have it too long.
On a happy note, this is one darn good looking chicken dinner! 🙂
chelseamessyapron says
Aw, thank you so much Julie. <3 And thank you for the chicken love!
Karly Campbell says
Girl, you bounce back from tragedy fast! This recipe is AMAZING! I’ve gotta try it soon!
chelseamessyapron says
Thank you so much Karly!!
mia says
currently have chicken marinating in the fridge for dinner tonight so looking for ideas… this one sounds amazing! I can’t decide between this or the baked coconut crusted chicken and honey mustard! either way, I know it will be delicious! 😀
Amanda says
This is delicious! and so easy.
chelseamessyapron says
So happy to hear it! 🙂 Thank you for the comment Amanda!
Anne-Kari says
Making this for the second time tonight – the first try was a BIG hit. Thanks for this recipe (that even the picky eater in the family loved!).
chelseamessyapron says
So happy to hear that!! Thank you for the comment 🙂
Tayla says
Would poultry seasoning work in place of chicken seasoning? It seems like it should be the same thing but 1Tbsp is a lot so I thought I’d better ask before making it!