Need something quick and delicious for dinner? This Southwest Skillet Chicken is easy, freezer-friendly, and ready in 35 minutes. Make it with beans, corn, and bell peppers!
I love this recipe because it’s so easy, and leftovers can be transformed into shredded tacos, or a Mexican-inspired chicken chili.
A well-stocked spice drawer means the cumin and smoked paprika marinade comes together in 5 minutes with only a couple of tips of a measuring spoon, a little garlic, and some lime. Chopped peppers, frozen corn and canned black beans round out the dish.
This one-skillet dinner is ready in 20 minutes or less. You can also freeze the marinated chicken for up to 6 months so you have an easy meal at the ready when you need it. Do whatever works for you!
THE BEST CHICKEN FOR THIS RECIPE
Boneless skinless thinly sliced chicken breasts, tenderloins or tenders (your grocery store may label them one way or another) are the best choice for this quick and easy skillet dinner.
Their quick cooking time, and small surface area cook faster and deliver more marinade with each bite than thick chicken breast halves.
THE BEST PAN TO USE
You need a large skillet to fit all the ingredients into one pan. I wouldn’t go any smaller than a 12-inch skillet (measured across the top).
SWAP OUT THE VEGGIES IF YOU LIKE!
If you make this on a day when you don’t have the suggested vegetables on hand, don’t worry about it. Serve the chicken with a side salad, tortillas, Cilantro Lime Rice or a vegetable of your choice.
HOW TO MAKE AHEAD AND FREEZE
We are all busy which is why I love this recipe. When chicken tenders go on sale, I buy a lot of them. I set aside a little time on the weekend set up an assembly line and make as many bags of marinated chicken as I can. I freeze them flat so they don’t take up much space in my freezer.
Knowing I have a healthy main dish set aside for busy weeknights saves me from picking up a pizza and keeps a few extra bucks in my pocket
- Use a gallon-size freezer bag that you press to seal rather than those with a zipper slide.
- Write the date, name of the recipe, and SimplyRecipes.com so you can easily find the recipe later.
- Add the chicken and marinade ingredients to the bag.
- Squeeze as much air as possible out of the bag and close it.
- Smoosh around the chicken until its well coated in marinade.
- Lay flat to freeze.
This will keep in the freezer for up to 6 months, and up to 48 hours thawed in the refrigerator.
Not a planner? No biggie! You could still make this whole dish start to finish in one night and have dinner ready in 35 minutes or less.
LOOKING FOR MORE GREAT FREEZER MEALS?
- Italian Skillet Chicken
- Sous Vide Teriyaki Salmon
- Baked Vegetable and Cream Cheese Wontons
- Turkey Sloppy Joe’s
- BBQ Meatloaf Bites
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