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Santa Fe Chicken Skillet Recipe

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This Santa Fe Chicken Skillet is a flavorful and vibrant dish featuring juicy chicken, black beans, corn, Ro-tel tomatoes, and southwest spices, all topped with melty cheese. It's an easy, one-pan meal perfect for busy nights.

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, to taste)

Instructions

  1. Preheat the oven to 400°F and move the rack to the middle position.
  2. Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
  3. Add the olive oil to an oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken and cook for about 3-4 minutes per side until lightly golden. Remove the chicken from the pan.
  4. In the same skillet, add the chopped onion and sauté for 5 minutes, or until softened and lightly browned.
  5. Stir in the Ro-tel tomatoes, black beans, corn, and smoked paprika. Let the mixture heat through for a couple of minutes, making sure to scrape up the browned bits from the bottom of the pan.
  6. Return the chicken to the skillet and spoon some of the tomato, bean, and corn mixture over the top of the chicken. Sprinkle the cheese evenly over everything, focusing on the chicken.
  7. Place the skillet in the oven and bake for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted. You can broil the cheese for a few minutes at the end if you'd like it to be golden brown (just be sure to watch it closely so it doesn’t burn).
  8. Top with freshly chopped cilantro, if using, and serve immediately.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat or in the microwave for 1-2 minutes.
  • If you want a spicier dish, add diced jalapeños, cayenne pepper, or hot sauce.
  • For a vegetarian version, skip the chicken and add extra beans, corn, or sautéed vegetables.
  • This dish can also be served over rice or quinoa to make it a complete meal.

Nutrition

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