Easy Santa Fe Chicken Skillet (Print version)
A one-skillet Tex-Mex dinner with seared chicken, black beans, corn, and melted cheese. Ready in 30 minutes.
# Ingredients:
For the chicken
01 -
2 large chicken breasts, sliced into 4 thin cutlets
02 -
1/2 teaspoon garlic powder
03 -
1/2 teaspoon chili powder
04 -
Salt and black pepper, to taste
05 -
2 tablespoons olive oil
For the skillet
06 -
1/2 medium onion, chopped
07 -
1 (10 oz / 284 g) can Ro-tel diced tomatoes & green chilies, drained
08 -
1 (14 oz / 400 g) can black beans, drained and rinsed
09 -
1 (12 oz / 340 g) can corn, drained
10 -
1/2 teaspoon smoked paprika
11 -
1 cup (4 oz / 115 g) shredded Mexican cheese blend
12 -
2 tablespoons fresh cilantro, chopped (optional)
# Instructions:
01 -
Preheat the oven to 400°F. Cut each chicken breast in half lengthwise to create four thin cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
02 -
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side until golden. Transfer to a plate.
03 -
Add the chopped onion to the skillet and cook for about 5 minutes, stirring occasionally, until softened and lightly browned.
04 -
Stir in the drained Ro-tel, black beans, corn, and smoked paprika. Cook for 2 minutes, scraping up the browned bits from the bottom of the pan.
05 -
Return the chicken to the skillet and spoon some of the bean mixture over the top. Sprinkle the cheese evenly over everything.
06 -
Transfer the skillet to the oven and bake for 5 to 7 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is melted. Broil briefly if desired. Top with cilantro and serve.
# Good to know:
01 -
If your skillet is not oven-safe, transfer the contents to a baking dish before baking, or cover the skillet and melt the cheese over low heat.
02 -
Best served immediately while the cheese is still gooey.