Southwest Chicken

A vertically aligned photo of crispy chicken on a plate with a grey tea towel visible in the background.

Southwest Chicken is packed with bold spices and juicy flavor. It's the perfect protein for appetizers, wraps, or salads.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

2 pounds boneless skinless chicken thighs
3 tablespoons light flavored olive oil divided
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt adjust to taste
1 teaspoon freshly ground black pepper adjust to taste
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon granulated garlic or garlic powder
½ teaspoon granulated onion or onion powder
¼ teaspoon red pepper flakes
⅛ teaspoon cayenne pepper

Instructions

Dice the chicken into small pieces, approximately ¾″-1″ in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine all of the spices. Add 1 tablespoon of oil and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
Heat 2 tablespoons of oil in a very large skillet over high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is browned on the outside and cooked through. This will take just a few minutes. Take care not to overcook the chicken.
Remove the chicken pieces from the pan when they are finished cooking. Because the pieces are small, they will dry out if left in the hot pan.

Notes

All of the above spices can be substituted with 2 tablespoons of this Homemade Taco Seasoning if you have it on hand. If you're substituting with a store-bought taco seasoning, you may want to go a little bit lighter with it, as most store-bought seasoning blends tend to contain more salt.

Nutrition