Santa Fe Chicken Skillet

This Santa Fe Chicken Skillet is a vibrant, flavor-packed meal that brings the boldness of the Southwest to my dinner table in just 30 minutes. With juicy chicken, hearty black beans, sweet corn, Ro-tel tomatoes, and loads of melty cheese, it’s a satisfying one-pan wonder that never disappoints.

Why You’ll Love This Recipe

I love how quick and easy this dish comes together, making it perfect for busy weeknights. The combination of spices and the mix of textures from the beans, corn, and gooey cheese make every bite delicious. I don’t have to run to the store for special ingredients because it uses pantry staples I usually already have on hand. And the best part? It’s picky-eater approved and doesn’t require much cleanup since it’s all made in one skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts (sliced into 4 thinner cutlets)
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1 sweet onion (such as Vidalia), chopped
• 1 can Ro-tel tomatoes (original variety with green chilies)
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1/2 teaspoon smoked paprika
• 1 cup shredded Mexican cheese blend

Directions

1. I start by seasoning the chicken cutlets with salt, pepper, garlic powder, and chili powder on both sides.
2. In a large oven-proof skillet, I heat the olive oil over medium-high heat.
3. I add the chicken and sear for 4-5 minutes per side, until golden and nearly cooked through, then remove it from the pan and set it aside.
4. In the same skillet, I add the chopped onion and sauté for 3-4 minutes until softened.
5. I stir in the Ro-tel tomatoes, black beans, corn, and smoked paprika, letting everything cook together for a few minutes to warm through and combine.
6. I nestle the chicken back into the skillet and sprinkle the cheese all over the top.
7. I cover and cook on low heat (or broil in the oven for a couple minutes) until the cheese is melted and the chicken is fully cooked.
8. I remove it from the heat and let it sit for a few minutes before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes add sliced jalapeños or a dash of cayenne if I want more heat.
• For a low-carb version, I skip the corn and beans and add diced zucchini or bell peppers instead.
• I’ve swapped the chicken for ground turkey or beef in a pinch and it still works beautifully.
• For extra creaminess, I stir in a couple of tablespoons of sour cream just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it on the stovetop over medium heat or microwave in 30-second intervals until hot.
If I want to keep the cheese nice and gooey, I cover the skillet and reheat gently on low heat.

FAQs

How do I know when the chicken is fully cooked?

I always check that the internal temperature reaches 165°F using a digital meat thermometer to ensure it’s safe and juicy.

Can I use frozen corn instead of canned?

Yes, I just thaw it beforehand or add it straight to the skillet and cook for a few extra minutes.

What can I serve with Santa Fe chicken?

I usually enjoy it on its own, but it’s great with rice, tortillas, or even over a salad for a lighter meal.

Can I make this dish ahead of time?

Yes, I often prepare the components in advance and just reheat everything in the skillet when I’m ready to serve.

Is this recipe spicy?

It has a mild kick from the Ro-tel tomatoes and chili powder, but I find it totally manageable. I can easily tone it down or spice it up based on what I’m in the mood for.

Conclusion

This Santa Fe Chicken Skillet is a go-to recipe for when I want something quick, flavorful, and comforting without making a mess in the kitchen. It’s everything I love about Southwest cooking in one pan—easy, cheesy, and totally crave-worthy.

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