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Chicken Santa Fe Skillet Recipe

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4.3 from 81 reviews

This Chicken Santa Fe recipe features tender chicken breast cutlets seasoned with a smoky chili spice blend, seared to golden perfection, and then simmered with a vibrant medley of tomatoes, corn, black beans, and green chilies. Topped with melted Mexican cheese and fresh cilantro, this flavorful dish comes together in about 40 minutes, making it a perfect weeknight dinner with a zesty Southwestern twist.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 2 large chicken breasts (cut in half lengthwise to make 4 cutlets)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (divided)
  • 1 tablespoon butter

Vegetables and Beans

  • 1 large onion (diced)
  • 5 cloves garlic (minced)
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can corn (drained)
  • 1 (15 ounce) can black beans (drained, not rinsed)
  • 1 (4.5 ounce) can green chilies

Spices and Garnish

  • ½ teaspoon ground cumin
  • ½ lime (juiced)
  • 1½ cups Mexican cheese mix (shredded)
  • Fresh cilantro (to garnish)

Instructions

  1. Prepare the Chicken: Pat each chicken breast dry with paper towels and slice them in half lengthwise to create four thinner chicken breast cutlets for even cooking.
  2. Season the Chicken: In a small bowl, combine garlic powder, onion powder, ancho chili powder, salt, and black pepper. Generously season both sides of each chicken cutlet with this spice blend.
  3. Sear the Chicken: Heat 1 tablespoon olive oil and butter in a large 12-inch skillet over medium-high heat. Add the chicken cutlets and sear each side for about 3-5 minutes until golden brown and nearly cooked through. Remove the chicken and set aside on a clean plate.
  4. Sauté Onions and Garlic: Using the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add diced onions and cook for 6-8 minutes, stirring frequently until softened. Add minced garlic and cook for another minute until fragrant.
  5. Add Vegetables and Beans: Stir in diced tomatoes, corn, black beans, green chilies, ground cumin, lime juice, and any leftover seasoning mixture. Mix well and cook for about 5 minutes until heated through.
  6. Return Chicken to Skillet and Add Cheese: Place the chicken cutlets back into the skillet, spoon some of the bean mixture over each piece, and sprinkle the shredded Mexican cheese evenly on top.
  7. Cook Until Done: Cover the skillet and cook over medium-low heat until the cheese melts and chicken is cooked through, or transfer to a preheated 350°F oven and bake until chicken reaches an internal temperature of 165°F and cheese is melted.
  8. Serve and Garnish: Remove from heat and garnish the Chicken Santa Fe with freshly chopped cilantro and an extra squeeze of lime juice before serving.

Notes

  • For even cooking, slice chicken breasts lengthwise into thin cutlets.
  • Adjust the amount of chili powder according to your heat preference.
  • If you prefer, finish the dish in the oven to ensure even melting of the cheese and thorough cooking.
  • Leftover seasoning mix can be added to the vegetable mixture for enhanced flavor.
  • Use freshly grated Mexican cheese mix for best melting quality and flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southwestern

Find it online: https://ellarecipe.com/chicken-santa-fe-skillet-recipe/