This Fiesta Chicken Skillet Cobbler will rock your world, well at least your dinner! It’s cheesy and delicious but also loaded with veggies and topped with an impossibly easy crust!
You probably saw the word cobbler and were thinking dessert, but a cobbler doesn’t necessarily have to be dessert. Though I don’t mind a cherry or blueberry variety, sometimes a savory one can change your mind completely about cobblers. I also associate cobblers with summer and fall, again because of the fruits.
However, I still think this fiesta chicken skillet cobbler is just perfect for this time of year though I would totally eat it anytime if someone were to serve it to me. Believe me when I say that you’ll love this savory cobbler, especially if it’s the first non fruit filled one you’ve tried. Packed full of tender chicken, melted cheese, and all those taco-esque flavors we know and love, this dish is a home run.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Crust
- Baking mix – I like to use boxed Bisquick, but feel free to use whatever brand you prefer.
- Milk – Any fat content you’d like.
- Jalapenos – Pickled and chopped up, if you don’t like spice feel free to omit this ingredient.
- Egg – The binder in our crust.
- Cheese – I like to use Monterey Jack cheese shredded up nice and fine.
Fiesta chicken
- Chicken – Chicken breasts cubed up into small bite sized pieces.
- Onion – Medium sized, white or yellow all chopped up.
- Garlic – Use as much or little as you like.
- Spices – Today we’re using cumin and chili powder.
- Tomatoes – One can of diced tomatoes.
- Beans – One can of black beans.
- Jalapenos – Pickled jalapeños chopped up.
- Seasoning – Salt and pepper.
- Cilantro – Fresh chopped up to be incorporated into the filling and sprinkled as garnish over top.
- Cheese – Monterey jack and sharp cheddar all shredded up.
Toppings
- Tomato
- Cilantro
- Green onion
- Sour cream
How To Make Fiesta Chicken Skillet Cobbler
- Preheat your oven: To 400 F degrees.
- Create the crust: In a medium sized bowl whisk together the crust ingredients until well incorporated. Set aside.
- Cook the chicken: In a large cast iron skillet heat the olive oil over medium-high heat. Add the chicken breast and cook for about 4 to 5 minutes, until it’s no longer pink. Add the onion, garlic, cumin and chili powder and cook for another 3 minutes the onion is soft.
- Finish the filling: Add the diced tomatoes, black beans, pickled jalapeños and stir. Season with salt and pepper if needed. Stir in the fresh cilantro, cook for 2 more minutes.
- Cook the dish: Spoon the crust mix evenly over chicken and top with the Monterey Jack cheese and the cheddar cheese. Place in the oven and cook for 15 minutes or until golden on top.Top with chopped tomatoes, green onions and more cilantro if preferred before serving.
Want To Make Your Own Biscuit Mix?
If you’d rather go completely home made with this dish, I sure won’t stop you! Luckily I’ve got a great recipe for it on the blog. Rather than forming the biscuits into little biscuit shapes, allow them to top the cobbler before baking.
Leftovers
Store in an airtight container for 3 – 4 days in the fridge. If freezing ensure that your dish is wrapped in both plastic wrap and aluminum foil to prevent freezer burn. Be sure that your dish has fully cooled before it is placed in either the freezer or fridge.
Craving More Skillet Meals? Try These Delicious Recipes
- Pizza Dip
- Shepard’s Pie
- Skillet Lasagna
- Chicken Pot Pie
- Skillet White Chicken Lasagna
- Giant Skillet Cinnamon Roll With Caramelized Pears
- Skillet Chicken Satay
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Fiesta Chicken Skillet Cobbler
Equipment
Ingredients
For the Crust
- 1 1/2 cup Bisquick/baking mix
- 2/3 cup milk
- 2 tbsp pickled jalapeños chopped
- 1 egg
- 3/4 cup Monterey Jack cheese shredded
For Fiesta Chicken
- 1 tbsp olive oil
- 2 chicken breasts boneless and skinless, cut into small cubes
- 1 medium onion chopped
- 1 tsp minced garlic about 2 cloves
- 1 tsp cumin
- 1 tsp chili powder
- 14.5 oz diced tomatoes (1 can)
- 14.5 oz black beans (1 can)
- 2 tbsp pickled jalapeños chopped
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp fresh cilantro chopped
- 3/4 cup Monterey Jack cheese shredded
- 3/4 cup cheddar cheese shredded
Optional toppings
- chopped tomatoes
- chopped green onions
- chopped cilantro
- sour cream
Instructions
- Preheat your oven to 400 F degrees.
- In a medium sized bowl whisk together the crust ingredients until well incorporated. Set aside.
- In a large cast iron skillet heat the olive oil over medium-high heat. Add the chicken breast and cook for about 4 to 5 minutes, until it’s no longer pink. Add the onion, garlic, cumin and chili powder and cook for another 3 minutes the onion is soft.
- Add the diced tomatoes, black beans, pickled jalapeños and stir. Season with salt and pepper if needed. Stir in the fresh cilantro, cook for 2 more minutes.
- Spoon the crust mix evenly over chicken and top with the Monterey Jack cheese and the cheddar cheese.
- Place in the oven and cook for 15 minutes or until golden on top.
- Top with chopped tomatoes, green onions and more cilantro if preferred before serving.
Video
Recipe Notes
- You can use chicken thighs if you prefer.
- This skillet I used is 10 1/2″.
- If you don’t want pre-made biscuit mix then use 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 2 tbsp of shortening or melted butter instead.
- Store in an airtight container for 3 – 4 days in the fridge. If freezing ensure that your dish is wrapped in both plastic wrap and aluminum foil to prevent freezer burn. Be sure that your dish has fully cooled before it is placed in either the freezer or fridge.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Do you drain and rinse the black beans? I read others drained off about half of the diced tomato juice. Worried about it coming out too soupy.
Yes, I always drain and rinse black beans.
Have you ever heard of Pesole before? I had heard of it, but didn’t really know what it was. I knew it as a Mexican soup with hominy in it. But I also didn’t really know what hominy was. Apparently I am a sheltered food blogger.
Thanks for my pot luck idea for church this month, I’ll be making this in a big pot, pouring in aluminum pan and topping with biscuit /cheese topping then baking.
I used boneless skinless chicken thighs for a better flavor than breasts and drained about 1/2 the liquid from the canned diced tomatoes. Will be serving this one for guests, now that is got family approval. Thanks.
Excited to try this! What size skillet do you recommend?? I need to buy one.
Thanks!!
Mine’s 10 1/2 inch and I think it’s big enough for most things.
Hi, I do not use Bisquick. I understand the simplicity of it but I try at all cost to stay away from prepackaged items.
So what I’m asking is, what recipe would you use in the place of the Bisquick?
Thanks
Hi Bev, if you’d like you can use instead 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 2 tbsp of shortening or melted butter.
So like a crust lol
I get it !
Thank you
Milk?
Made this recently, my husband said “this is a keeper!” Next time I will drain the tomatoes some, but it could be this brand was more juicy Thank you for this, I enjoy your blog, the recipes really work, and the pictures are lovely.
really like the crust in this recipe. also the “one pot” prep, I love all of these ingredients, so happy to find them in one place, thank you!
I hope you try it and like it! 🙂
Hi ??
This is a great recipe ❗️ My husband love Mexican dishes and I love easy one pot recipes. Thanks so much for sharing❗️I can’t wait to try more of your recipes❗️?
Mumzie
Thanks Mumzie, glad you liked it!
Wow, This chicken meals looks yummy! I love the Bisquick addition.
Just made this last night for the family. My son, who usually don’t go for the veggies (especially tomatoes), gobbled it up and had seconds. Nothing left of the plates. Thanks for another great recipe.
My pleasure, so glad you enjoyed this!
I’m making this again tonight and noticed as I mixed it up that it didn’t seem right. Having made this before I didn’t read the article and when straight to the ingredients. It looks like there is a typo in the ingredients. Instead of diced tomatoes, it lists crushed tomatoes.
I’m sure this will come out great still, but thought I mention this.
Thanks again for all of the great recipes. We pull out your cookbook at least twice a week.
Hi Mike! Thanks for catching this, you’re absolutely right, it’s supposed to be diced tomatoes. Fixed the recipe. So glad you’re enjoying my recipes! ?