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!
Fiesta Chicken Skillet Cobbler
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.
Fiesta Chicken Skillet Cobbler
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.
I also packed this crust with some pickled jalapeños to add heat and tang to the dish. But that’s not all, you’ve got a filling here that is loaded with beans, tomatoes, fresh cilantro, and spices. How can you go wrong with all of that? Well the answer is, you can’t, it’s just impossible!
Ingredients In Fiesta Chicken Skillet Cobbler
- Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- 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.
- Chicken – Chicken breasts cubed up into small bite sized pieces.
- Onion – Medium sized, white or yellow all chopped up.
- Garlic – Fresh is best but if minced is all you have on hand keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- 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.
- Green onion
- Sour cream
How To Make Fiesta Chicken Skillet Cobbler
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- 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.
What Else Can I Use In My Fiesta Chicken Skillet Cobbler
While I do think this recipe is perfect just the way it is, you may have something in your pantry or fridge that you’re looking to use up. Whatever the reason this dish is flexible and tastes good with tons of different additions!
|Any combination of ground meat||Green Beans|
|Chopped fresh tomato|
|Any color bell pepper.|
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.
Storing Leftover Fiesta Chicken Cobbler
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.
How To Make This Cobbler Ahead
Some special steps need to be taken for those who want to prepare this casserole ahead of time and freeze till later use. It must be taken out of the freezer a day before it’s cooked. Place it in the fridge and allow to thaw for a day. The dish must be thawed entirely before it is put in the oven.
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
Looking for more recipes? Follow on...
Fiesta Chicken Skillet Cobbler
For the Crust
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
- 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.
- 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.