Description
This Santa Fe Chicken Skillet is a vibrant and flavorful one-pan meal featuring tender chicken breasts cooked with a zesty blend of spices, black beans, corn, and diced tomatoes with green chilies. Topped with melted Mexican cheese and fresh cilantro, this easy-to-make dish combines Tex-Mex flavors that come together quickly for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables and Beans
- ½ medium onion, chopped
- 1 (10-ounce) can Ro-Tel diced tomatoes & green chilies, drained
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (12-ounce) can corn, drained
- ½ teaspoon smoked paprika
Toppings
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prep Chicken: Preheat your oven to 400°F (200°C). Slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides of the chicken with garlic powder, chili powder, salt, and pepper to develop the base flavor.
- Cook Chicken and Sauté Onion: Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken cutlets and cook until they turn lightly golden on both sides, ensuring they are partially cooked. Remove chicken from skillet and set aside. In the same skillet, add the chopped onion and sauté until softened and slightly browned to bring out sweetness and depth.
- Add Remaining Ingredients: Stir in the drained Ro-Tel diced tomatoes with green chilies, black beans, corn, and smoked paprika into the skillet. Cook the mixture, scraping the bottom of the pan to release any browned bits, until everything is heated through and flavors meld together.
- Assemble and Bake: Return the chicken cutlets to the skillet, nestling them into the tomato-bean mixture. Evenly sprinkle the shredded Mexican cheese blend over the top. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the chicken is fully cooked through and the cheese has melted. Optionally, broil for a few minutes to achieve a golden brown and bubbly cheese crust.
- Serve: Remove the skillet from the oven and garnish with fresh chopped cilantro, if desired. Serve immediately for a hearty and delicious meal.
Notes
- Use an oven-safe skillet like cast iron for seamless stovetop-to-oven cooking.
- For extra heat, add diced jalapeños or a dash of cayenne pepper with the spices.
- To make this dish gluten free, ensure canned products are labeled gluten free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or oven.
- Substitute chicken breasts with boneless thighs for juicier meat.
