Home > Dinner > One Skillet Southwest Ranch Chicken One Skillet Southwest Ranch Chicken April 18, 2016 | 24 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A delicious and healthier one skillet southwest cheesy ranch chicken with tons of veggies and protein. A thirty minute dinner recipe. And we’re back with the easy ONE skillet chicken dinners. And this one is especially easy. This chicken dinner requires extremely little prep time and can be ready start to finish in 30 minutes. 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. 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. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One Skillet Southwest Ranch Chicken 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe One Skillet Southwest Ranch Chicken 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 Author Chelsea Ingredients1 pound boneless skinless chicken breasts4 tablespoons flour3 tablespoons olive oil1 tablespoon chicken seasoning I use Mrs. Dash chicken blends1/2 yellow onion2 sweet bell peppers1 tablespoon minced garlic1 teaspoon ground cumin1 can diced tomatoes and green chiles1 can black beans1 can corn1 packet (1 ounce) spicy ranch seasoning mix dry, (salad and dressing mix)3/4 cup freshly grated cheddar cheeseOptional: fresh cilantro, fresh limes InstructionsRemove 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. Video We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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! Reply
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! Reply
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 🙂 Reply
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! Reply
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!!! Reply
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!!!!! Reply
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! 🙂 Reply
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! 😀 Reply
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!). Reply
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! Reply
