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!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Fiesta Chicken Skillet Cobbler
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
Notes
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Nutrition
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! ?