Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Santa Fe Chicken Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 37 reviews

This Santa Fe Chicken Skillet is a flavorful and hearty one-pan meal featuring tender, spiced chicken breasts cooked with a savory blend of tomatoes, black beans, corn, and smoky spices, topped with melted Mexican cheese and fresh cilantro. Ready in just 30 minutes, it’s an easy and satisfying dinner perfect for busy weeknights.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasonings

  • 2 large chicken breasts
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt & pepper, to taste
  • 2 tablespoons olive oil

Vegetables and Canned Ingredients

  • 1/2 medium onion, chopped
  • 1 (10 ounce) can Ro-tel diced tomatoes & green chilies, drained
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 (12 ounce) can corn, drained

Spices and Toppings

  • 1/2 teaspoon smoked paprika
  • 1 cup Mexican cheese blend
  • Fresh cilantro, chopped (optional, to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and position the oven rack in the middle.
  2. Prepare Chicken: Slice the chicken breasts in half lengthwise to make 4 thinner cutlets. Season both sides evenly with garlic powder, chili powder, salt, and pepper.
  3. Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. When hot, add the chicken cutlets and cook for 3 to 4 minutes on each side until lightly golden. Remove chicken from skillet and set aside.
  4. Sauté Onions: Add the chopped onions to the same skillet and cook for about 5 minutes, stirring occasionally, until softened and lightly browned.
  5. Add Vegetables and Spices: Stir in the drained Ro-tel tomatoes, black beans, corn, and smoked paprika. Cook for a couple of minutes until heated through, scrapping up any browned bits from the pan to enhance flavor.
  6. Combine Chicken and Veggies: Return the chicken cutlets to the skillet, nestling them into the vegetable mixture. Spoon some of the tomatoes, beans, and corn mixture over each piece of chicken.
  7. Add Cheese and Bake: Sprinkle the Mexican cheese blend evenly over the top of the chicken and vegetable mixture. Place the skillet in the preheated oven and bake for 5 to 7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted. Optional: Broil for 1-2 minutes to brown the cheese, watching carefully to prevent burning.
  8. Garnish and Serve: Remove the skillet from the oven, sprinkle with freshly chopped cilantro if desired, and serve immediately for a warm, cheesy, and flavorful dish.

Notes

  • Use an oven-safe skillet such as cast iron for best results.
  • Adjust chili powder and smoked paprika quantities to your preferred spice level.
  • Fresh cilantro adds brightness but can be omitted if preferred.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • For gluten-free variation, verify all canned products do not contain gluten additives.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

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