Southwest Smothered Chicken Recipe

5 7 12
Southwest Smothered Chicken Recipe
Southwest Smothered Chicken Recipe photo by Taste of Home
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Southwest Smothered Chicken Recipe

Read Reviews
5 7 12
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Southwest Smothered Chicken in Simple & Delicious January/February 2008, p27

Nutritional Facts

1 serving: 413 calories, 19g fat (8g saturated fat), 134mg cholesterol, 703mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 43g protein.

  • 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.
Originally published as Southwest Smothered Chicken in Simple & Delicious January/February 2008, p27

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Reviews forSouthwest Smothered Chicken

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1156cduke User ID: 5618491 229327
Reviewed Jul. 10, 2015

"This was a hit a my house!"

MY REVIEW
dvierzen User ID: 7402990 151367
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."

MY REVIEW
MissGammy User ID: 3668889 164828
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."

MY REVIEW
verdie1 User ID: 6634429 123957
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"

MY REVIEW
beckworld User ID: 1937868 76861
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."

MY REVIEW
mjlouk User ID: 1712085 150285
Reviewed May. 3, 2010

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

MY REVIEW
pgbrn61 User ID: 3233543 166372
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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