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Easy Southwest Chicken Recipe

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This savory Southwest Chicken features the perfect blend of chili powder, cumin, garlic, onion powder, and paprika that delivers an explosion of flavor in every bite. 

Whether grilled, baked, or pan-seared, or cooked in an Instant Pot, this easy southwest chicken recipe is perfect for southwest chicken salads, tacos, southwest chicken wraps, or served alongside rice and vegetables.

Four chicken breasts cooked with southwest seasoning stacked on a board.

This chicken is so simple to prepare, especially if you already have the southwestern seasoning mix made ahead of time, and it’s also quite versatile.

Juicy, delicious chicken that is ready in less than 15 minutes is the perfect meal. You can’t beat that for an easy dinner now can you?

Southwest Chicken Wraps cut in half and stacked on each other with tortilla chips in the background.

What is Southwest flavor?

Southwest flavor refers to the distinctive and bold taste profile inspired by the cuisine of the southwestern United States, particularly states like Arizona, New Mexico, Texas, and parts of California and Colorado. 

Southwest cuisine is known for its fusion of flavors influenced by Native American, Mexican, and Spanish culinary traditions. The flavor profile is characterized by a harmonious blend of bold and savory taste, with a hint of smokiness and spice.

What you’ll need

Ingredients to make southwest chicken.
  • Boneless, skinless chicken breasts – Substitute boneless, skinless chicken thighs if you prefer.
  • Southwest seasoning
  • Olive Oil
  • Chicken broth or stock if cooking in a pressure cooker

Southwest Seasoning 

  • Garlic powder
  • Onion powder
  • Chili powder – Substitute ancho or chipotle (more heat and smoky flavor)
  • Paprika regular or smoked
  • Cumin
  • Black pepper
  • Sea salt – optional

Check out the printable recipe card below for the complete recipe and detailed instructions.

Five southwest chicken breasts stacked on a plate sitting on a red napkin.

How to make Southwest Chicken

Place the chicken breasts between two sheets of plastic wrap and pound chicken until even. This will help the chicken to cook more evenly.

Three chicken breasts wrapped in plastic wrap on the counter.

Sprinkle both sides of the boneless skinless chicken breast halves with Southwest Seasoning.

Three chicken breasts coated with southwest seasoning on a sheet of plastic wrap.
Seasoning shaker graphic.

Note: The more seasoning you use, the stronger – or should I say spicier, the chicken will be. Just keep that in mind!

Heat the oil in a large skillet over medium heat and cook the chicken until thoroughly cooked and the juices run clear. Internal temperature should read 165°F on an instant-read thermometer.

Chicken breasts coated with seasoning in a cast iron skillet with olive oil.

Transfer chicken to a large plate, cover with aluminum foil, and allow to rest for 10 minutes before serving. 

Slice or shred the chicken for salads and wraps, or cut into four equal pieces to make Southwest Chicken Burgers/Sandwiches.

Southwest Chicken Salad with corn, black beans, mango chunks, and red onion slices topped with creamy cilantro lime dressing.

See, I told you it was versatile!

What sides go well with southwest chicken?

Common sides include steamed white rice, black beans, fresh corn, avocado, salsa, and a variety of fresh vegetables.

Can southwest chicken be made ahead of time?

Absolutely! You can season the chicken in advance, wrap in an airtight container and store in the refrigerator, or even cook it ahead of time and reheat it when needed.

Storage & Leftovers

Allow chicken to cool completely, then place in an airtight container and store in the refrigerator for 3 to 4 days. For longer storage, place cooled chicken in zipper topped freezer bags and store in the freezer for 3 to 6 months.

Can I make southwest chicken in an Instant Pot?

Yes, this is a super easy option. Pour one-cup of chicken broth into the liner/pan to your pressure cooker. Place the seasoned chicken breasts in the pressure cooker. Secure lid, make sure the “knob” is in the “Sealing” position, select “Manual/Pressure Cook” and set time for 8 minutes using the + or – buttons.

Three chicken breasts coated in southwest seasoning in a pressure cooker with chicken broth.

When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.

More southwest chicken recipes

Just in case you missed them above, here are some great options for family dinner time|

Did you try this recipe? I’d love to see it!
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Enjoy!!

Four chicken breasts cooked with southwest seasoning stacked on a board.

Southwest Chicken

Whether grilled, baked, or pan-seared, or cooked in an Instant Pot, this easy southwest chicken recipe is perfect for salads, tacos and wraps!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: chicken, easy, recipe, breasts, seasoning
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes
Servings: 4 Servings
Calories: 194kcal
Author: Lisa Johnson

Ingredients

  • 1 pound chicken breasts
  • 1 tablespoon southwest seasoning (or more if needed)
  • 2 tablespoons olive oil

Southwest Seasoning

  • 0.5 tablespoon chili powder substitute ancho or chipotle
  • 0.5 tablespoon garlic powder
  • 0.5 tablespoon onion powder
  • 0.5 tablespoon paprika regular or smoked
  • 0.25 tablespoon cumin
  • 0.25 tablespoon black pepper use white pepper for more heat
  • 0.13 tablespoon sea salt optional – quarter tablespoon

Instructions

  • Place the chicken breasts between two sheets of plastic wrap and pound chicken until even. This will help the chicken to cook more evenly.
  • Mix the southwest seasoning together in a small bowl and sprinkle both sides of the boneless skinless chicken breast halves.
  • Heat the oil in a large skillet over medium heat and cook the chicken until thoroughly cooked and the juices run clear. Internal temperature should read 165°F on an instant-read thermometer.
  • Transfer chicken to a large plate, cover with aluminum foil, and allow to rest for 10 minutes before serving. 
  • Slice or shred the chicken for salads and wraps, or cut into four equal pieces to make Southwest Chicken Burgers/Sandwiches.

Notes

  • The more seasoning you use, the stronger – or should I say spicier, the chicken will be. Just keep that in mind!
  • You can season the chicken in advance, wrap in an airtight container and store in the refrigerator, or even cook it ahead of time and reheat it when needed.
  • Allow chicken to cool completely, then place in an airtight container and store in the refrigerator for 3 to 4 days. For longer storage, place cooled chicken in zipper topped freezer bags and store in the freezer for 3 to 6 months.
  • See original post for Instant Pot instructions.

Nutrition

Calories: 194kcal | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 131mg | Potassium: 419mg | Vitamin A: 60IU | Vitamin C: 1.3mg | Calcium: 16mg | Iron: 0.8mg

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