Easy Fiesta Chicken Skillet Cobbler Recipe: At least for dinner, this Fiesta Chicken Skillet Cobbler will make your day! In addition to being tasty and cheesy, it is also packed with vegetables and has an incredibly simple crust!
A cobbler doesn’t always have to be dessert, though you probably assumed that when you saw the phrase. While I have no problem with cherry or blueberry varieties, a savory one occasionally has the power to radically alter your opinion of cobblers. Because of the fruits, I also associate cobblers with the summer and fall seasons.
Easy Fiesta Chicken Skillet Cobbler Recipe
Ingredients
For the Crust
- 1½ cup Bisquick/baking mix
- ⅔ cup milk
- 2 tablespoon pickled jalapeños (chopped)
- 1 egg
- ¾ cup Monterey Jack cheese (shredded)
For Fiesta Chicken
- 1 tablespoon olive oil
- 2 chicken breasts (boneless and skinless, cut into small cubes)
- 1 medium onion (chopped)
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 14.5 ounce diced tomatoes ((1 can))
- 14.5 ounce black beans ((1 can))
- 2 tablespoon pickled jalapeños (chopped)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon fresh cilantro (chopped)
- ¾ cup Monterey Jack cheese (shredded)
- ¾ cup cheddar cheese (shredded)
Optional toppings
- chopped tomatoes
- chopped green onions
- chopped cilantro
- sour cream
Instructions
Set the oven to 400°F.
Combine all of the crust’s ingredients in a medium-sized bowl and whisk until thoroughly combined. Put aside.
Heat the olive oil in a big cast-iron skillet over medium-high heat. When the chicken breast is no longer pink, add it and simmer it for four to five minutes. Cook the onion for a further three minutes, or until it is tender, after adding the garlic, cumin, and chili powder.
Stir in the pickled jalapeños, black beans, and diced tomatoes. If necessary, season with salt and pepper. Add the fresh cilantro and simmer for a further two minutes.
Evenly spoon the crust mixture over the chicken, then sprinkle the Monterey Jack and cheddar cheeses over top.
Put in the oven and cook until the top is golden, about 15 minutes.
Before serving, sprinkle chopped green onions, tomatoes, and extra cilantro on top, if desired.
Notes
If you’d like, you can substitute chicken thighs.
It is a 10 1/2′′ skillet that I used.
Use 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp of shortening or melted butter in place of premade biscuit mix if you like.
Keep in the refrigerator for three to four days in an airtight container. To avoid freezer burn when freezing, make sure your dish is covered with both aluminum foil and plastic wrap. Before putting your dish in the refrigerator or freezer, be sure it has completely cooled.
Nutrition
- Serving: 1serving
- Calories: 491kcal (25%)
- Carbohydrates: 42g (14%)
- Protein: 29g (58%)
- Fat: 23g (35%)
- Saturated Fat: 11g (69%)
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9g
- Trans Fat: 0.03g
- Cholesterol: 93mg (31%)
- Sodium: 1010mg (44%)
- Potassium: 684mg (20%)
- Fiber: 8g (33%)
- Sugar: 7g (8%)
- Vitamin A: 630IU (13%)
- Vitamin C: 9mg (11%)
- Calcium: 451mg (45%)
- Iron: 4mg (22%)
