Warm, smoky, and with just the right amount of heat, Southwest Chicken is lightning quick to make. I love this chicken because it is super easy to throw together, and my family loves it because it goes well with so many of our favorite meals.
I fell in love with these bite-sized pieces of chicken years ago, and this Southwest version has become a family favorite. It fits right alongside my other boldly seasoned chicken bites. I can make them several times a week and still never have a bite leftover.
This chicken is one of my go-to meals to throw together for busy weeknights. My boys wrap these tasty morsels of chicken up in tortillas or pile them high over rice, and I toss mine with a salad. When everyone gets to eat what they want, dinner is a guaranteed success.
I love that I can cook the meat right at the end of my dinner prep and serve it piping hot with everything else. It’s great for those nights when I don’t want to overthink making a tasty dinner.
The Meat – I like boneless skinless chicken thighs because the meat is more flavorful and forgiving. Chicken breasts will also work.
Oil – I use light flavored olive oil in this recipe. Refined coconut oil will work as well.
Bold Spices – The primary seasonings that I use for this chicken are chili powder, cumin, smoked paprika, and red pepper flakes. This gives it a bold, slightly spicy flavor.
Savory Notes – I add a dash of teaspoon of oregano, garlic powder, and onion powder to balance the flavors in this dish.
Salt and Pepper – I always use kosher salt and freshly ground black pepper in my cooking.
Spice Blend – All of the above spices can be substituted with 2 tablespoons of my homemade taco seasoning. That is, if you are like me and keep a jar of it in the cupboard for making chicken like this.
Cutting the Chicken: I chop the chicken into roughly 1-inch pieces.
Oiling the Chicken: I place the chopped chicken in a medium-sized bowl and drizzle it with a tablespoon of oil, then toss them with a spatula to coat with oil.
Seasoning the Chicken: I sprinkle the spices over the bowl with the chicken, then toss the chicken again with a spatula so they are evenly coated.
Resting the Chicken: I let the chicken sit for at least 10 minutes.
Prepping the Pan: When I am ready to cook the seasoned meat, I add 2 tablespoons of oil to a large skillet over high heat.
Cooking the Chicken: Once the pan is hot, I add the chicken to the pan and begin cooking it.
Tossing the Chicken: After a minute or two, once the chicken begins to brown, I use tongs to stir the chicken and flip each piece over.
Finishing the Cook: I let the pieces of chicken continue cooking for another 1-2 minutes, until cooked through.
Serving the Chicken: The chicken is ready to eat as soon as it finishes cooking.
Do you want to know the biggest mistake I used to make when cooking meat? I was never patient enough. It took me a long time to finally learn not to rush the pan. Now, I give the skillet time to fully heat up before adding the chicken. The meat should greet the pan with plenty of sizzle! Then, I give it enough time to sear properly and caramelize before I toss it.
Cut Evenly, Cook Evenly – I cannot overstress the importance of cutting the chicken into pieces that are the same size. This lets the chicken finish at the same time, instead of ending with a panful of undercooked and overcooked chicken.
Don’t Overcrowd the Pan – I only ever cook a single layer of these Southwest chicken bites at a time. And, I leave room for airflow. If the meat is swimming in liquid, it will not get those wonderful crispy edges that give it so much texture and flavor.
Remove From the Heat – As soon as the chicken is finished, I remove the juicy pieces from the pan. If you let them sit on the hot pan, they will continue cooking and dry out.
I almost always serve this chicken at my table with a side of my spanish rice or chipotle lime rice. Rice soaks up the spices beautifully and turns the meal into something that feels complete without needing much else on the plate.
For a more hands-on meal, I love tucking this chicken into whole wheat tortillas and letting everyone build their own Southwest chicken wraps or tacos. It’s especially great if I’m feeding a group with different topping preferences.
Make Ahead: I find that this recipe gives the best results when I cook the chicken right before serving it. But, I do sometimes prep the meat with the oil and seasonings up to 24 hours ahead of time. Then, I store it in a bag in the fridge to let the chicken marinate.
How to Store: I let the meat cool, then store it in an airtight container in the fridge. It should be good for up to 3 days.
How to Reheat: I reheat it, loosely covered in the microwave with a splash of water or chicken broth for 15-30 second intervals.
I find that the heat is quite mild. If I am serving someone who is concerned about how spicy it is, then I will reduce or eliminate the red pepper flakes and cayenne pepper.
Absolutely! I love that with homemade cooking, I can adjust the spice level to suit my personal preference. If I want to dial up the heat, I double the red pepper flakes and add more cayenne pepper. But, you can also add hot sauces and other condiments to raise the heat.
Not at all. I personally do not use chicken breasts, because chicken thighs stay juicier and my family prefers them. However, chicken breasts will work in this recipe. Just reduce the cooking time slightly and take care not to overcook and dry the meat out.
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