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)

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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.