Southwest Chicken is your new go-to—simple ingredients, big flavor, and ready fast. Grill it or cook it on the stovetop and you’re done.
Southwest Chicken Is A Dinner Lifesaver!
There’s a lot to love about this recipe, but first off—it’s just really good. The smoky spices, the splash of lime, that golden caramelized outside? So good!
But more than that, it’s the kind of dinner that makes busy days easier. I can marinate the chicken the night before or in the morning, then just toss it on the stovetop or grill when it’s time to eat. So simple, and my kids love it.
It’s also super versatile. We pile this Southwest Chicken on rice, toss it into salads or burrito bowls, and I’ve even used the leftovers for enchiladas.
Southwest Chicken Ingredients
- Chicken: Slice in half and lightly pound so they cook evenly and quickly.
- Olive oil & lime juice: Help coat the chicken and keep it tender.
- Spices: Smoked paprika, cumin, garlic, onion, and oregano add big flavors!
- Brown sugar: Balances the spice and helps it caramelize nicely.
- Salt & pepper: Brings it all together—add more at the end if needed.
Quick Tip
Make sure the chicken is an even thickness so it cooks evenly. Slice large breasts in half and lightly pound if needed—this helps you avoid dry spots and gets that nice caramelized crust all over.
How To Use Southwest Chicken
- Tacos: Add sliced chicken to tortillas with some guac and salsa.
- Quesadillas: Add diced chicken and cheese between tortillas and air fry.
- Tostadas: Add chicken to crispy tortillas with beans and toppings.
- Nachos: Add shredded chicken on chips with beans, cheese, and toppings.
- Sliders or sandwiches: Add to buns with sauce or a quick Mexican slaw.
Storage
Southwest Chicken is best fresh off the stovetop or grill. If you have leftovers, use them in a new meal like the ideas above. Store in an airtight container for up to 4 days and reheat as part of another dish.
More Easy Chicken Dinners:
Dinner
BBQ Chicken Pizza
Dinner
Chicken Burrito Bowls
Dinner
Chicken Rice Bowl
Dinner
Southwest Chicken Salad
Southwest Chicken
Equipment
Ingredients
- 1.25 pounds boneless, skinless chicken breast 2 small breasts, cut in half
- 3 tablespoons olive oil divided
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon light brown sugar
- 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large bowl, whisk together 2 tbsp oil, 2 tbsp lime juice, 1 tsp lime zest, and all the seasonings until smooth.
- Slice each chicken breast in half widthwise to make 4 thinner pieces. Lightly pound to even thickness.
- Add chicken to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8–10 hours.
- To grill chicken, see note 1. Otherwise, heat a large nonstick skillet over high heat. Add the remaining 1 tbsp oil. Once hot, add the chicken in a single layer. Cook 3–4 minutes per side, or until nicely browned and cooked through (160°F or juices run clear).
- Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes before slicing or dicing.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
