Santa Fe Chicken Skillet Recipe

Introduction

This Santa Fe Chicken Skillet is a vibrant and flavorful one-pan meal that combines tender chicken with spicy tomatoes, black beans, and corn. It’s perfect for a quick weeknight dinner that doesn’t compromise on taste.

Ingredients

• 2 large chicken breasts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt & pepper (to taste)
• 2 tablespoons olive oil
• 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
• 1 cup Mexican cheese blend

Instructions

1. Step 1: Season the chicken breasts with garlic powder, chili powder, salt, and pepper on both sides.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
3. Step 3: In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes.
4. Step 4: Stir in the drained Ro-tel tomatoes, black beans, corn, and smoked paprika. Cook for another 5 minutes, allowing the flavors to combine.
5. Step 5: Slice the cooked chicken and return it to the skillet. Sprinkle the Mexican cheese blend over the top. Cover the skillet and cook until the cheese melts, about 2-3 minutes.
6. Step 6: Serve hot, spooning the mixture onto plates for a satisfying and colorful meal.

Tips & Variations

• For extra heat, add a diced jalapeño when cooking the onions.
• Substitute chicken thighs for juicier meat and more flavor.
• Use fresh tomatoes and roasted peppers if you prefer less sodium than canned options.
• Top with fresh cilantro and a squeeze of lime for added brightness before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. This meal can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, just ensure the chicken is fully thawed before cooking to ensure even cooking and safety.

What can I serve with this dish?

This skillet pairs well with warm tortillas, rice, or a simple green salad for a complete meal.

Santa Fe Chicken Skillet Recipe

Print Recipe

★★★★★

5 from 140 reviews

This Santa Fe Chicken Skillet is a flavorful and hearty one-pan meal perfect for a quick weeknight dinner. Tender chicken breasts are seasoned with garlic and chili powder, then cooked with a vibrant mix of onions, diced tomatoes, black beans, corn, and smoky paprika. Topped with a melted Mexican cheese blend, this skillet dish combines bold southwestern flavors in a simple and satisfying way.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

Chicken & Seasonings

• 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

Seasonings & Cheese

• 1/2 teaspoon smoked paprika
• 1 cup Mexican cheese blend

Instructions

1. Prepare the Chicken: Season the chicken breasts evenly with garlic powder, chili powder, salt, and pepper. This adds the base layer of southwestern flavor to the dish.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Onion: In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened and translucent, scraping up any browned bits from the chicken for added flavor.
4. Add Vegetables and Beans: Stir in the drained Ro-tel diced tomatoes & green chilies, black beans, corn, and smoked paprika. Mix well and cook for another 3-4 minutes until everything is heated through and flavors meld.
5. Combine and Simmer: Return the cooked chicken breasts to the skillet, nestling them into the vegetable and bean mixture. Reduce heat to low and let everything simmer together for 5 minutes to allow flavors to combine.
6. Add Cheese and Melt: Sprinkle the Mexican cheese blend evenly over the chicken and vegetable mixture. Cover the skillet with a lid and cook for an additional 2-3 minutes until the cheese is melted and bubbly.
7. Serve: Once the cheese is melted, remove from heat and serve the Santa Fe Chicken Skillet hot, optionally garnished with fresh cilantro or avocado slices for added freshness.

Notes

• You can substitute fresh diced tomatoes and green chilies if preferred.
• Use low-sodium black beans to reduce sodium content.
• Add sliced jalapeños if you want extra heat.
• Serve with warm tortillas or rice for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Santa Fe chicken, chicken skillet, southwestern chicken, one-pan meal, easy chicken dinner, Mexican cheese chicken