This Whole30 Southwest Chicken Skillet is the perfect blend of bold flavors, creamy texture, and whole-food ingredients—all ready in just 30 minutes! This gluten-free and dairy-free meal is perfect for busy weeknights when you need something quick, nourishing, and satisfying.
Packed with chicken breast for protein, colorful bell peppers for veggies, and seasoned with taco-inspired spices, it’s a skillet dinner that delivers big flavor with minimal effort.
Plus, this quick and easy skillet meal is also incredibly versatile. Whether you’re feeding a family or meal-prepping for the week, it will please a crowd. Serve over cauliflower rice for a veggie-boosted option, or use it as a simple appetizer—with homemade tostones—for your next party or game day.
Kite Hill Cream Cheese = The Secret to this Creamy Dish
This Whole30 Southwest Chicken Skillet’s creamy, dairy-free base sets it apart—thanks to Kite Hill Cream Cheese. It creates a velvety sauce that coats every bite, making it hard to believe this dish is entirely Whole30-compatible!
Made from creamy almond milk, Kite Hill’s Cream Cheese Style Spread is the ultimate dairy-free spread option that adds rich, velvety texture without compromising flavor. Unlike many plant-based alternatives, Kite Hill’s cream cheese offers a smooth consistency that melts beautifully into the dish, creating a luscious sauce..
The dish is also gluten-free, making it a perfect addition for those following a Whole30 lifestyle or anyone seeking a dairy-free twist on classic comfort food. With its simple ingredients, Kite Hill ensures this skillet remains delicious and compatible.
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A New EASY Favorite
In just half an hour, you’ll have a wholesome, flavorful family dinner that meets all the requirements of a Whole30 meal. It’s proof that eating well doesn’t have to be complicated, bland, or time-consuming. This Southwest Chicken Skillet is an easy, go-to recipe that will quickly become a household favorite!
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 lb chicken breast ,cubed 1" pieces
- 1 tbsp Whole30-compatible taco seasoning
- 1 red bell pepper ,finely diced
- 1 green bell pepper ,finely diced
- ½ yellow onion ,finely diced
- 1 8-oz container Kite Hill Cream Cheese
- 1 tsp salt
- Up to ⅔ cup water ,see recipe
- Chopped cilantro ,to serve
- Steamed cauliflower rice ,optional to serve
Other optional toppings to serve
- sliced jalapenos
- additional diced red and green bell pepper
- pico de gallo
Instructions
- HEAT oil in a large skillet over medium heat. Once hot, add cubed chicken breast, sprinkle with the taco seasoning, bell peppers, and onion. Cook until chicken is cooked thoroughly and lightly browned, and veggies are tender, about 10 minutes.
- CUT cream cheese into smaller pieces and add to the skillet. Reduce to medium-low heat and stir until cream cheese is melted. Add water a few tablespoons at a time until it reaches the desired consistency, up to ⅔ cup water (this will vary based on pan size and style). Sprinkle with salt and simmer on low for 5 minutes, stirring regularly.
- REMOVE from heat and sprinkle with cilantro.
- SERVE on top of steamed cauliflower rice for an easy Whole30 meal! Or, serve as a dip for an appetizer with a side of homemade tostones to scoop it with.
- STORE leftovers in the fridge in a sealed container for up to one week or in the freezer for up to three months.
