Southwest Chicken Skillet

This was one of those “my oven is full of bread, what can I cook on the stovetop?” inspired dinners.  It’s quick, easy, and a great use for leftover rice.  Hubby absolutely declared this one a keeper.  I served it with a side of Bush’s Grillin’ Beans, the Black Bean Fiesta flavor, which were…okay–better when mixed with the rice.  I’m sure we’ll be making this again.


  • 2 boneless, skinless chicken breasts
  • 2 cups cooked brown rice
  • 1 cup your favorite salsa (I prefer something with a kick)
  • pinch each of: kosher salt, pepper, chili powder, cumin, garlic powder
  • 1 tablespoon olive oil


  1. In a large skillet, heat the oil over medium heat.
  2. Meanwhile, season both sides of your chicken breasts.  I don’t have any real measurements, just however much spice you like.
  3. Lay each chicken breast in the skillet and cook approximately five minutes.  You’re going for some good caramelization.
  4. Flip and cook another 5 minutes.
  5. Add the salsa to the skillet and reduce heat to medium low.  Simmer for another 5-10 minutes.  You’ll want to cut into the thickest part of the breast to make certain it’s no longer pink.
  6. Add the rice and stir well to combine.  Allow to heat through.
  7. Serve the chicken over the rice.

Printable version.

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