This Santa Fe Chicken Skillet is an easy, flavor-packed meal that brings bold Southwestern ingredients to your dinner table in just 30 minutes! It’s perfect for busy weeknights when you need something quick, but still hearty and satisfying. The combination of chicken, beans, corn, and cheese comes together in a deliciously seasoned skillet that you can make with minimal effort. Topped with fresh cilantro, this dish is sure to please everyone around the table.
This Santa Fe Chicken Skillet is a flavorful, easy-to-make dish that’s perfect for busy weeknights. With bold Southwestern spices and a delicious combination of chicken, beans, corn, and cheese, it’s a one-pan meal your family will love!
INGREDIENTS
- 2 large chicken breasts: Halved to create thinner cutlets for quicker cooking and even browning.
- 1/2 teaspoon garlic powder: Adds a subtle, savory flavor to the chicken.
- 1/2 teaspoon chili powder: For a touch of warmth and a kick of Southwestern spice.
- Salt & pepper to taste: Enhances all the flavors of the dish.
- 2 tablespoons olive oil: Used to sear the chicken and sauté the vegetables.
- 1/2 medium onion, chopped: Adds sweetness and depth to the skillet.
- 1 (10 oz) can Ro-tel diced tomatoes & green chilies, drained: Brings in a zesty, tangy tomato flavor with a hint of heat from the chilies.
- 1 (14 oz) can black beans, drained & rinsed: Adds heartiness and balances the flavors of the chicken and veggies.
- 1 (12 oz) can corn, drained: Adds a sweet, crisp texture to the skillet.
- 1/2 teaspoon smoked paprika: Provides a smoky depth to the dish, enhancing its savory richness.
- 1 cup Mexican cheese blend: Melts perfectly over the chicken and veggies, adding creamy goodness.
- Fresh cilantro, chopped (optional): Adds a bright, fresh garnish that ties all the flavors together.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 400°F and move the oven rack to the middle position.
- Step 2:
- Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides of the chicken with garlic powder, chili powder, and salt & pepper to taste.
- Step 3:
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken and cook for about 3-4 minutes per side, until lightly golden. Remove the chicken from the pan and set it aside.
- Step 4:
- In the same skillet, add the chopped onion and sauté for about 5 minutes, until softened and lightly browned.
- Step 5:
- Stir in the drained Ro-tel diced tomatoes, black beans, corn, and smoked paprika. Let the mixture heat through for a couple of minutes, while scraping up any browned bits from the bottom of the pan.
- Step 6:
- Add the chicken back into the skillet, nestling it into the bean and corn mixture. Spoon some of the mixture over the chicken, then sprinkle the entire skillet with the shredded Mexican cheese blend.
- Step 7:
- Transfer the skillet to the preheated oven. Bake for 5-7 minutes, or until the chicken is cooked through (165°F) and the cheese is melted and bubbly.
- Step 8:
- For an extra touch, broil the dish for a few minutes to brown the cheese, but be sure to watch it closely to prevent burning.
- Step 9:
- Once finished, remove the skillet from the oven and sprinkle with freshly chopped cilantro if desired. Serve hot and enjoy!
Serving and Storage Tips
- Serving: This Santa Fe Chicken Skillet is perfect when served hot, straight from the oven. Pair it with warm tortillas, rice, or even a simple green salad to balance out the bold flavors. Garnish with a bit of fresh cilantro or a squeeze of lime for added brightness.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
- Freezing: This dish also freezes well. Place the cooled chicken and veggie mixture in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful Notes
- Variations: Feel free to add your favorite veggies like bell peppers or zucchini for extra flavor and texture.
- Substitutions: Swap out the black beans for pinto beans or add diced jalapeños for a spicy kick. You can also substitute the chicken with ground turkey or beef.
Tips from well-known chefs
- Bobby Flay: For an extra layer of flavor, try grilling the chicken first before finishing it in the skillet. This will add a smoky, charred taste that complements the dish.
- Ina Garten: Use high-quality canned tomatoes for a richer, more robust sauce. A splash of white wine can also elevate the overall flavor.
WHY YOU'LL LOVE THIS RECIPE
- It's a quick and easy one-pan meal, perfect for busy weeknights.
- The combination of Southwestern spices, tender chicken, and melted cheese makes for a flavor-packed dish.
- It's customizable! You can add your favorite vegetables or switch up the protein to suit your preferences.
VARIATIONS
- Vegetarian: Skip the chicken and double up on beans and veggies for a hearty vegetarian version.
- Spicy: Add a diced jalapeño or use hot Rotel for an extra spicy kick.
- Cheesy: Add more cheese or a different variety like Monterey Jack for a creamier texture.