Last updated on June 6th, 2018 at 01:48 pm
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 peach or blueberry cobbler, sometimes a savory one can change your mind completely about how you look at cobblers from now on. 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. But since I’m usually the one cooking up a storm and serving others with my delicious goods, I’ll stick to calling this a fall recipe, especially since today is the first day of fall.
Here’s the thing. You know I hardly ever use packaged stuff for mixes unless it’s for certain cakes like dump cakes or pumpkin magic cakes, but sometimes even I can’t turn down a simpler way of making something. As a matter of fact, I’m all about simplicity and you know I’ve said that a million times. So as much as I love baking from scratch, I also love using things like Bisquick baking mix to make the crust for this cobbler.
And if I were to be completely honest with you, I probably even made a few pancakes with Bisquick in my time. Anyway, let’s not dwell on that, it’s not important here. What’s important is the magnificence of this dish, and trust me when I say, magnificent it is. I loaded it with chicken, black beans, onions, garlic and diced tomatoes, but one ingredient which is a must are the pickled jalapeños, which if I may say so myself are the star of this dish giving it a nice kick. Of course you can use as much or as little as you wish, but sometimes be brave, I say.
The crust topping, as previously mentioned, is made with baking mix, milk, eggs, lots of cheese, because let’s face it what’s a crust without cheese, and again the star ingredient, more jalapeños! All that’s left to do is bake this marvel for 15 minutes before you can finally dive in and satisfy your cravings.
Check out some more dinners to make in your skillet!
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- 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
- chopped tomatoes
- chopped green onions
- chopped cilantro
- sour cream
- 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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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