Go Back
–+ servings
Spicy southwest chicken skillet served over rice with chipotle ranch drizzle
Print

Spicy Southwest Chicken Skillet

Note: Prep, Cook and Total Times do not include the maximum 1 hour of marinade time for the chicken thighs.
This spicy southwest chicken skillet is a quick, one-pan dinner made with juicy chicken thighs, bell peppers, and a creamy chipotle ranch sauce. It’s a high-protein, veggie-packed meal that comes together in under 30 minutes—perfect for weeknights or easy meal prep.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 - 4
Author Rachael DeVaux

Ingredients

  • 4 organic chicken thighs
  • 1 bottle SideDish Chipotle Ranch Dressing (use code Rachael15)
  • ½ white onion sliced
  • 2-3 cups bell peppers chopped
  • ½ cup frozen fire roasted corn
  • 3 tablespoons avocado oil
  • 1 tablespoon garlic minced
  • 1 jalapeño sliced
  • 2-3 servings of cooked rice to serve

Instructions

  • In a large bowl, let the chicken thighs marinade with ¼ cup dressing, 1 tablespoon oil, sea salt, and ground pepper. Let it sit for 15 minutes – 1 hour.
  • In a large skillet, heat 2 tablespoons of oil over high heat, making sure it doesn't get too hot that it starts to smoke.
  • To the skillet, add the onions and peppers to the pan with a pinch of salt and sauté for 2-3 minutes.
  • Add the chicken and turn the heat to medium. Sear on one side and then flip to sear on the second side. Reduce the heat to medium-low, cover and cook for 3-4 minutes.
  • Add the corn, jalapeños, and 1/3 cup chipotle ranch dressing and stir, making sure everything is coated. Cover and cook for an additional 3-4 minutes.
  • Serve over rice and garnish with jalapeño and sea salt. Enjoy!

To Store & Reheat:

  • Store leftovers in an airtight container in the fridge for up to 3–4 days.
  • Reheat in a skillet over medium heat until warmed through, or microwave in 30-second increments. If serving with rice, store separately for best texture. This also makes a great meal prep option for the week.

Notes

Swaps & Substitutions:
  • Chicken: Sub chicken breasts or tenders (cook time may vary).
  • Chipotle ranch: Use any creamy chipotle-style dressing, or mix mayo + Greek yogurt + chipotle peppers.
  • Onion: White, yellow, or red all work.
  • Bell peppers: Any color; pre-sliced for convenience.
  • Corn: Frozen, fresh, or canned (drained).
  • Oil: Avocado or olive oil both work.
  • Garlic: Fresh or ~1 tsp garlic powder.
  • Jalapeño: Optional; remove seeds for less heat or swap with poblano.
  • Rice: White, brown, cauliflower rice, or quinoa.