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Southwest Smothered Chicken Recipe

Southwest Smothered Chicken Recipe

There's a fiesta in every bite of this tasty chicken dish. Let it spice up dinner tonight! If you're worried about the heat, simply reduce the amount of jalapenos. —Debbie Schaefer, Durand, Michigan
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen corn
  • 1 cup salsa
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1/4 cup pickled jalapeno slices
  • 1/4 cup sour cream


  • 1. Flatten chicken to 1/2-in. thickness. Sprinkle both sides with cumin and cayenne. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
  • 2. Meanwhile, combine corn and salsa; spoon over chicken. Top with cheese and jalapenos. Cover and cook for 3-5 minutes or until heated through and cheese is melted. Top each chicken breast with a dollop of sour cream. Yield: 4 servings.

Nutritional Facts

1 serving equals 413 calories, 19 g fat (8 g saturated fat), 134 mg cholesterol, 703 mg sodium, 15 g carbohydrate, 2 g fiber, 43 g protein.

Reviews for Southwest Smothered Chicken

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Reviewed Jul. 10, 2015

"This was a hit a my house!"

Reviewed Jul. 28, 2014

"Fantastic! This recipe was a lifesaver tonight. Quick and easy to make, and delicious, too! My only change was to add black beans."

Reviewed May. 8, 2013

"This recipe was delicious!! I halved this recipe since it is just the two of us at home now. It was so good I wished I had made the whole recipe for leftovers. My husband absolutely loved it!! I used less corn and more cheese, we are cheese lovers. This recipe is a keeper."

Reviewed Jan. 17, 2013

"This is an often requested recipe in our household of six. I pare it with crispy green beans and a light rice that I cook in chicken broth seasoned with a bit of cumin, garlic and onion powder and diced tomatoes.

I have also used this "topping" on seasoned baked white fish instead of chicken"

Reviewed Apr. 22, 2011

"Easy, fast and delicious! I was concerned at on reading the recipe that it might be a little too spicy/hot, but in fact the seasoning was just right."

Reviewed May. 3, 2010

"This was really good and really easy! Loved it!"

Reviewed Apr. 7, 2010

"Tried this recipe about a year ago for my three picky sons. It is an often requested meal! A definate family favorite!! I also sprinkle with a bit of Cajiun seasoning."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.