Southwestern Skillet Chicken with Roasted Corn & Tomato Salsa

Southwestern Skillet Chicken with Roasted Corn & Tomato Salsa ingredients

• 1.5 lbs Chicken breasts, boneless, skinless
• 1.5 tsp Chili powder
• 1 tsp Cumin
• 0.5 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.75 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Olive oil
• 2 cups Corn, fresh or frozen (thawed)
• 1 cup Cherry tomatoes, halved
• 0.5 cup Red onion, finely diced
• 0.25 cup Cilantro, fresh, chopped
• 1 whole Lime, juiced
• 0.5 whole Jalapeño, deseeded and minced (optional)
• 1 tbsp Olive oil
• 0.25 tsp Salt
• 0.125 tsp Black pepper

Watch how to make Southwestern Skillet Chicken with Roasted Corn & Tomato Salsa

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Southwestern Skillet Chicken with Roasted Corn & Tomato Salsa

1. Pat the chicken breasts thoroughly dry with paper towels to ensure a good sear. In a small bowl, combine the 1.5 teaspoons chili powder, 1 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.75 teaspoon salt, and 0.5 teaspoon black pepper. Rub this spice mixture evenly over both sides of the dried chicken breasts.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works well) over medium-high heat until shimmering. Carefully add the seasoned chicken breasts to the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary.
3. Sear the chicken for 4-5 minutes per side, until deeply golden brown and a crust has formed. The internal temperature should be around 150-155°F at this point; it will finish cooking with the vegetables. Remove the chicken from the skillet and set aside on a plate, tented loosely with foil.
4. Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet, scraping up any browned bits from the bottom. Add 2 cups of corn, 1 cup of halved cherry tomatoes, and 0.5 cup of finely diced red onion to the skillet.
5. Sauté the vegetables for 7-9 minutes, stirring occasionally, until the corn begins to char slightly, the tomatoes soften, and the onion becomes translucent. Season the vegetables with 0.25 teaspoon salt and 0.125 teaspoon black pepper.
6. Return the seared chicken breasts to the skillet, nestling them among the vegetables. Continue to cook for another 5-7 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F on an instant-read thermometer.
7. Remove the skillet from the heat. Stir in 0.25 cup fresh chopped cilantro and the juice of 1 whole lime into the vegetable mixture, along with 0.5 minced jalapeño if using.
8. Let the chicken rest in the skillet for 5 minutes before serving to allow the juices to redistribute. Serve the chicken with the roasted corn and tomato salsa spooned generously over top.

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