Make dinner simple and tasty with this one pot southwest chicken and quinoa. It's brimming with tender chicken, nutritious quinoa, beans, and vibrant vegetables, all covered in melted cheese.
One pot chicken recipes are ideal for weeknight meals, and this southwest chicken and quinoa is no exception. Easy prep and easy clean-up makes me deliriously happy when it comes to cooking dinner after a busy work day. I became smitten with one pot meals when I first made One Pot Chicken, Quinoa and Mushrooms, a reader favorite!
This southwestern chicken recipe is seasoned with cumin and coriander (sub with Homemade Taco Seasoning if you have some on hand), nestled into a bed of quinoa, black beans, corn and peppers and topped with melty Jack cheese.
Equipment
Use a large nonstick skillet with a lid, such as this enameled cast iron braiser you see in the photos. This thing last for YEARS! Or use an everyday pan. Both are workhorses in our kitchen.
Ingredients and Substitutions
- Chicken: Boneless, skinless chicken thighs hold moisture while also cutting down on saturated fat. If you decide to sub in bone-in, skin-on thighs, they will take longer to cook, so add to the pot earlier.
- Quinoa: Feel free to use white, red, black or tricolor quinoa. Rinse it well first.
- Aromatics: Yellow or white onion, plus a few garlic cloves.
- Spices: I used a combination of cumin, ground coriander, garlic powder, dried oregano, salt and pepper. Feel free to substitute with 4 teaspoons of Homemade Taco Seasoning. Season to taste with additional salt and pepper after cooking, if desired.
- Black beans: Rinse and drain the canned beans well. Or use 1 ½ cups homemade black beans. Kidney beans are a good substitute.
- Corn: Use either roasted frozen corn. If it's peek summertime corn season, boil a couple of ears of corn and cut the kernels off of the cobs. You can't beat the sweetness of fresh corn!
- Bell pepper: Red, yellow or orange bell pepper - your choice!
- Broth: I used chicken broth, but vegetable broth can be used in a pinch.
- Green chiles: Green chiles typically come in 4-ounce cans. Use half the can (or more if you really like chiles!)
- Cheese: We like the zip of pepper Jack, but other melting cheeses, such as regular Monterey Jack or sharp Cheddar, are good substitutes.
- Cilantro: Not a cilantro fan? Use flat-leaf parsley instead.
- Lime: Don't skip this! A squeeze of lime juice ties together the flavors.
See recipe card below for full ingredients list & recipe directions.
How to make southwest chicken
- Season the chicken: Trim any fat off the chicken, then place in a bowl and toss with the spices, salt and pepper.
- Sear the chicken: Kick off the cooking process by searing the chicken in a large, hot skillet, using a little olive oil. Browning the chicken adds extra flavor to the dish. A couple of minutes per side should do the trick. Transfer the chicken to a large plate.
- Cook the vegetables: Turn the heat down to medium, then cook the onions and red bell pepper in the same skillet that you used for the chicken. Once the onions are tender, add the minced garlic and additional spices. Stir in the black beans.
- Add the quinoa: Add the chicken broth, quinoa and green chiles to the skillet. Bring to a boil, then reduce the heat to medium-low, or whatever heat is required on your stovetop to maintain a gentle simmer. Cover the skillet and cook for 10 minutes.
- Add the chicken: Nestle the seared chicken into the quinoa, cover and simmer until all of the liquid is absorbed and the chicken is cooked through, about 20 minutes.
- Finish and serve: Top the chicken with grated cheese, re-cover and let the cheese melt. Squeeze lime juice over top, garnish with cilantro and serve it up!
Meal Prep and Storage
This southwest chicken is equally good as leftovers, making it ideal for meal prep. Make it ahead of time for an easy reheat-able dinner or divide it into individual meal prep containers for lunches.
STORAGE: Allow to cool, then place in one large several small airtight containers. Store in the refrigerator for up to 3 days.
REHEAT: Reheat it in on the stovetop or pop it into the microwave for a couple of minutes.
SERVE IT COLD: Chicken and quinoa recipes are great for lunches and picnics. I like to cut up the cooked chicken and mix some spinach into the quinoa for a meal-worthy salad.
Frequently Asked Questions
Yes, though chicken thighs are preferable because they don't dry out as easily. If the chicken breasts are large, cut them into 2 or 3 pieces.
White rice is a good substitute in this recipe because the cooking time is approximately the same as quinoa.
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One Pot Southwest Chicken
Ingredients
- 6 boneless, skinless chicken thighs trimmed
- 1 ¼ teaspoon ground cumin divided
- 1 teaspoon ground coriander divided
- ¾ teaspoon dried oregano
- ¾ teaspoon kosher salt divided
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 3 teaspoons olive oil divided
- ½ yellow onion chopped
- 1 red bell pepper cored, seeded and diced
- 3 garlic cloves minced
- 1 cup canned black beans rinsed and drained
- ¾ cup frozen or fresh corn kernels
- 1 cup dry quinoa rinsed well
- 2 cups + 2 tablespoons chicken broth
- 2 ounces canned diced green chiles or more to taste
- ⅔ cup grated pepper Jack cheese
- Juice of ½ small lime
- 2 tablespoons minced cilantro
Instructions
- Place the chicken thighs in a bowl. In a separate small bowl, stir together ¾ teaspoon cumin, ½ teaspoon ground coriander, oregano, garlic powder, ½ teaspoon salt and pepper. Sprinkle the spice mixture over the chicken and toss to coat.
- Heat 2 teaspoons in a large nonstick skillet over medium-high heat. Use a skillet that has a lid. (I like to use an enameled cast iron braiser.) Add the chicken and sear, 2 minutes per side. Transfer the chicken to a large plate.
- Reduce the heat to medium. Heat the remaining 1 teaspoon olive oil. Add the onion and red bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic, remaining ½ teaspoon cumin, ½ teaspoon ground coriander and ¼ teaspoon salt. Cook for 1 minute.
- Stir in the corn and black beans. Add the quinoa, chicken broth and green chiles. Bring to a boil, then cover and reduce the heat to medium-low (or whatever heat is required on your stovetop to maintain a gentle simmer.) Cook for 10 minutes.
- Nestle the seared chicken into the quinoa, cover and simmer until all of the liquid is absorbed and the chicken is cooked through, about 20 minutes.
- Top the chicken with grated cheese, re-cover and let the cheese melt, about 2 minutes. Squeeze lime juice over top and garnish with cilantro. Taste the quinoa and add more salt and pepper, if desired. Serve.
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