This Santa Fe Chicken Skillet is a quick and flavorful dish that brings together tender chicken, black beans, corn, Ro-tel tomatoes, and southwest spices, all topped with melty cheese. It’s a hearty meal that’s ready in just 30 minutes, making it perfect for busy weeknights.
Why You’ll Love This Recipe
I love this recipe because it combines bold southwest flavors with simple ingredients, resulting in a dish that’s both satisfying and easy to prepare. The combination of protein-rich chicken and black beans, sweet corn, and zesty tomatoes creates a balanced meal that’s both nutritious and delicious. Plus, the melted Mexican cheese blend adds a creamy finish that ties all the flavors together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- Fresh cilantro, chopped (optional, for garnish)
Directions
- Preheat the oven to 400°F (200°C) and position the rack in the middle.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create four thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
- Sear the chicken: In an oven-safe skillet over medium-high heat, add the olive oil. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side until lightly golden. Remove the chicken from the skillet and set aside.
- Sauté the onion: In the same skillet, add the chopped onion and sauté for about 5 minutes until softened and lightly browned.
- Add remaining ingredients: Stir in the drained Ro-tel tomatoes, black beans, corn, and smoked paprika. Cook for a couple of minutes, ensuring to scrape up any browned bits from the bottom of the skillet.
- Combine and bake: Return the chicken to the skillet, nestling it into the bean and corn mixture. Spoon some of the mixture over the chicken, then sprinkle the Mexican cheese blend over the top. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with freshly chopped cilantro if desired. Serve hot.
Servings and Timing
- Servings: This recipe serves 4.
- Preparation time: Approximately 10 minutes.
- Cooking time: Approximately 20 minutes.
- Total time: Approximately 30 minutes.
Variations
- Spice level: If you prefer a milder dish, use mild Ro-tel tomatoes or substitute with regular diced tomatoes and add a can of mild green chilies.
- Cheese options: While the recipe calls for a Mexican cheese blend, you can substitute with cheddar, Monterey Jack, or Pepper Jack for a different flavor profile.
- Additional vegetables: Feel free to add bell peppers, zucchini, or spinach to increase the vegetable content and add more color to the dish.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, or microwave individual portions on medium power for 1-2 minutes, stirring halfway through.
- Freezing: I don’t recommend freezing this dish, as the texture of the cheese and vegetables may change upon thawing.
FAQs
What can I serve with Santa Fe Chicken?
I find that this dish pairs well with rice, tortilla chips, or a simple green salad. You could also serve it with warm tortillas to make soft tacos.
Can I use chicken thighs instead of breasts?
Yes, you can substitute boneless, skinless chicken thighs for the breasts. Adjust the cooking time as needed to ensure they are cooked through.
How can I make this dish spicier?
To increase the heat, consider adding diced jalapeños, using hot Ro-tel tomatoes, or incorporating a pinch of cayenne pepper into the seasoning.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. However, always check labels to ensure there is no cross-contamination.
Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prepare the components ahead of time by cooking the chicken and sautéing the vegetables. Combine and bake just before serving for the best texture and flavor.
Conclusion
This Santa Fe Chicken Skillet is a delightful fusion of southwest flavors that’s both easy to prepare and satisfying to eat. With its combination of tender chicken, hearty beans, sweet corn, and zesty tomatoes, all topped with melted cheese, it’s sure to become a favorite in your meal rotation. Enjoy it on its own or with your choice of sides for a complete meal.
Santa Fe Chicken Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Southwest
- Diet: Gluten Free
Description
Santa Fe Chicken Skillet is a quick and flavorful one-pan meal featuring tender chicken, black beans, corn, Ro-tel tomatoes, and southwest spices topped with melted cheese. Ready in just 30 minutes, this hearty dish is perfect for busy weeknights and full of bold, satisfying flavors.
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
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Slice chicken breasts in half lengthwise, season with garlic powder, chili powder, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove and set aside.
- Sauté onion in the skillet until softened.
- Stir in Ro-tel tomatoes, black beans, corn, and smoked paprika, scraping browned bits from the skillet.
- Return chicken to skillet, nestling it into the mixture. Top with cheese.
- Bake for 5-7 minutes until chicken reaches 165°F (74°C) and cheese is melted.
- Garnish with cilantro if desired, and serve hot.
Notes
- For milder flavor, use regular diced tomatoes and mild chilies.
- Substitute cheese with cheddar or Pepper Jack for variation.
- Add extra vegetables like bell peppers or spinach for more nutrients.
- Leftovers store well for 3-4 days in the fridge.
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