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Santa Fe Chicken Skillet Recipe

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4.2 from 11 reviews

This easy and flavorful Santa Fe Chicken Skillet recipe combines tender seasoned chicken breasts with black beans, corn, Ro-tel tomatoes, smoked paprika, and a melty Mexican cheese blend. Ready in just 30 minutes, it’s a perfect quick and hearty Southwest-inspired dinner that’s served straight from the oven-safe skillet.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

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

Veggies & 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

Cheese & Garnish

  • 1 cup Mexican cheese blend
  • Fresh cilantro, chopped (optional, to taste)

Instructions

  1. Preheat the oven: Set your oven temperature to 400°F and place the rack in the middle position to ensure even cooking.
  2. Prepare the chicken: Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper evenly.
  3. Sear the chicken: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. When the oil is hot, add the chicken cutlets and cook for 3-4 minutes per side until they develop a light golden crust. Remove the chicken from the pan and set aside.
  4. Sauté the onions: Add the chopped onion to the same skillet and cook for about 5 minutes until softened and lightly browned, scraping up any browned bits left from the chicken.
  5. Add vegetables and spices: Stir in the drained Ro-tel tomatoes, black beans, corn, and smoked paprika. Let the mixture heat through for a few minutes, mixing well and scraping the pan bottom to incorporate all flavors.
  6. Combine chicken and topping: Nestle the seared chicken pieces back into the skillet. Spoon some of the veggie and bean mixture onto each piece of chicken. Sprinkle the Mexican cheese blend evenly over the top, concentrating the cheese on the chicken for a cheesy finish.
  7. Bake the skillet: Transfer the skillet to the preheated oven and bake for 5-7 minutes until the chicken reaches an internal temperature of 165°F and the cheese has melted nicely. For a browned cheese top, you may broil the skillet for 1-2 minutes, watching carefully to prevent burning.
  8. Garnish and serve: Remove the skillet from the oven and sprinkle fresh chopped cilantro on top if desired. Serve immediately straight from the skillet for a warm and satisfying meal.

Notes

  • Ensure chicken is cooked through by using a meat thermometer (165°F internal temperature).
  • You can substitute the Ro-tel diced tomatoes with a mix of diced tomatoes and green chilies if unavailable.
  • To make this dish spicier, add a pinch of cayenne pepper or use a spicy Mexican cheese blend.
  • This recipe works well with other beans like pinto or kidney beans as a substitute.
  • Use an oven-safe skillet such as cast iron or stainless steel to transition from stovetop to oven smoothly.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Southwestern

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