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Santa Fe Chicken Skillet

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A quick and flavorful one-pan meal featuring tender chicken breasts, black beans, corn, Ro-tel tomatoes, southwest spices, and melted cheese. It's a perfect dish for weeknight dinners or impressing guests with minimal effort.

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 to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes on each side until lightly golden. Remove the chicken from the skillet and set it aside.
  4. Add the chopped onion to the skillet and sauté for about 5 minutes, or until the onion is softened and lightly browned.
  5. Stir in the Ro-tel tomatoes, black beans, corn, and smoked paprika. Allow the mixture to heat through for a couple of minutes, scraping up any 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 on top of the chicken. Sprinkle the Mexican cheese blend over everything, focusing it 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 and bubbly. If you like your cheese browned, you can broil it for an additional 2-3 minutes (but watch closely to avoid burning).
  8. Top with fresh cilantro, if desired, and serve immediately.

Notes

  • Vegetarian option: Skip the chicken and use extra beans, corn, and roasted vegetables for a hearty vegetarian skillet.
  • Spicy kick: Add jalapeños or a dash of cayenne pepper to the skillet for an extra layer of heat.
  • Swap the cheese: Try using a different cheese blend like sharp cheddar, pepper jack, or mozzarella for a different flavor profile.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the microwave, on the stove over low heat, or in the oven at 350°F for about 10-15 minutes until warmed through.

Nutrition

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