Description
A delicious and easy Santa Fe Chicken Skillet recipe featuring tender, seasoned chicken breasts cooked with a flavorful mix of diced tomatoes, black beans, corn, and smoky spices, topped with melted Mexican cheese and fresh cilantro. Perfect for a quick weeknight meal packed with bold Southwestern flavors.
Ingredients
Units
Scale
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper to taste
- 2 tablespoons olive oil
Vegetables & Beans
- 1/2 medium onion, chopped
- 1 (10 ounce) can Ro-tel diced tomatoes & green chilies, drained
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
- 1/2 teaspoon smoked paprika
Toppings
- 1 cup Mexican cheese blend
- Fresh cilantro, chopped (optional, to taste)
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) and position the rack in the middle to ensure even cooking.
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper evenly.
- Sear the chicken: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. When hot, add the chicken cutlets and cook each side for 3-4 minutes until they develop a light golden crust. Remove the chicken from the skillet and set aside.
- Sauté the onions: Add the chopped onion to the same skillet and cook for about 5 minutes, stirring occasionally, until softened and lightly browned.
- Add the beans and spices: Stir in the drained diced tomatoes with green chilies, black beans, corn, and smoked paprika. Cook for a couple of minutes until heated through, scraping the bottom of the pan to incorporate all the browned bits for extra flavor.
- Combine chicken and vegetables: Return the chicken to the skillet, spooning some of the tomato-bean-corn mixture on top of each piece.
- Add cheese and bake: Sprinkle the Mexican cheese blend generously over the chicken and vegetables. Place the skillet in the preheated oven and bake for 5-7 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted.
- Optional broil: For a browned cheese topping, broil for an additional 1-2 minutes, watching carefully to prevent burning.
- Garnish and serve: Remove the skillet from the oven and top with freshly chopped cilantro if desired. Serve immediately for best flavor and texture.
Notes
- Ensure the skillet you use is oven-safe to avoid any accidents when transferring to the oven.
- Draining the canned beans, tomatoes, and corn well prevents excess liquid which can make the dish watery.
- For spicier heat, use a hotter variety of diced tomatoes with green chilies or add more chili powder as desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Chicken can be substituted with turkey cutlets or firm tofu for a variation.
