Description
Creamy, high-protein One-Pot Southwest Chicken & Black Bean Cottage Cheese Skillet. Chili-spiced chicken, black beans, and corn are folded into a silky cottage cheese sauce for a hearty 30-minute dinner with easy cleanup.
Ingredients
Scale
- 2 chicken breasts, diced
- 1 cup black beans, cooked (drained and rinsed if canned)
- 1 cup corn kernels
- 1 cup cottage cheese
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional: chopped cilantro and lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken; season with salt, pepper, and chili powder. Cook 5–7 minutes until browned and cooked through.
- Stir in black beans and corn; cook 3–4 minutes until heated through.
- Reduce heat to medium-low. Stir in cottage cheese until creamy and evenly coated; adjust seasoning.
- Serve hot with cilantro and lime, or with rice, tortillas, or over salad greens.
Notes
- Drain beans and corn well to avoid a watery sauce.
- Keep heat moderate when adding cottage cheese so the sauce stays silky.
- Add cumin, smoked paprika, or garlic powder for extra depth.
- Swap chicken thighs for juicier results or use extra beans for a vegetarian version.
- Great for meal prep; leftovers reheat well in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot Skillet
- Cuisine: Southwest / Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 294
- Sugar: 5 g
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 85 mg
Keywords: one pot, skillet chicken, southwest chicken, cottage cheese, black beans, corn, high protein, weeknight dinner