Fiesta Chicken Skillet Cobbler

4.70 from 20 votes

Fiesta Chicken Skillet Cobbler

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!

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: fiesta chicken, mexican food, skillet recipes

Servings:

Calories: 491kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

For the Crust

1½ cup Bisquick/baking mix
⅔ cup milk
2 tablespoon pickled jalapeños chopped
1 egg
¾ cup Monterey Jack cheese shredded

For Fiesta Chicken

1 tablespoon olive oil
2 chicken breasts boneless and skinless, cut into small cubes
1 medium onion chopped
1 teaspoon minced garlic about 2 cloves
1 teaspoon cumin
1 teaspoon chili powder
14.5 ounce diced tomatoes (1 can)
14.5 ounce black beans (1 can)
2 tablespoon pickled jalapeños chopped
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
1 tablespoon fresh cilantro chopped
¾ cup Monterey Jack cheese shredded
¾ cup cheddar cheese shredded

Optional toppings

chopped tomatoes
chopped green onions
chopped cilantro
sour cream

US Customary - Metric

Instructions

Preheat your oven to 400℉.
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

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.

Nutrition