Santa Fe Chicken Skillet Recipe
Introduction
This Santa Fe Chicken Skillet is a flavorful and easy one-pan meal that combines tender chicken with a zesty mix of tomatoes, beans, corn, and melted cheese. Perfect for a busy weeknight, it’s packed with bold Southwestern flavors that the whole family will love.
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
- Step 1: Preheat the oven to 400°F and move the rack to the middle position.
- Step 2: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
- Step 3: Heat the olive oil in an oven-safe skillet over medium-high heat. When hot, add the chicken and cook for 3-4 minutes per side until lightly golden. Remove the chicken from the pan.
- Step 4: Add the chopped onion to the skillet and sauté for about 5 minutes until softened and lightly browned.
- Step 5: Stir in the Ro-tel tomatoes, black beans, corn, and smoked paprika. Heat through for a couple of minutes, scraping up the browned bits from the bottom of the pan.
- Step 6: Return the chicken to the skillet and spoon some of the tomato and bean mixture over the cutlets. Sprinkle the Mexican cheese blend evenly on top, focusing on the chicken pieces.
- Step 7: Place the skillet in the oven for 5-7 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted. For a browned cheese topping, broil for a few minutes—watch carefully to prevent burning.
- Step 8: Garnish with fresh chopped cilantro if desired, and serve immediately.
Tips & Variations
- Use boneless, skinless chicken thighs instead of breasts for a juicier result.
- Add a diced jalapeño to the sautéed onions for extra heat.
- Substitute the Mexican cheese blend with cheddar or pepper jack if preferred.
- Serve over rice, quinoa, or with warm tortillas for a complete meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to keep the chicken moist and the cheese melty.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses canned vegetables and spices without any wheat-based ingredients. Just double-check the labels on canned goods to be sure.
What can I serve with Santa Fe Chicken Skillet?
This dish pairs well with steamed rice, warm tortillas, or a fresh green salad to balance the bold flavors and add some extra texture to your meal.
PrintSanta Fe Chicken Skillet Recipe
This Santa Fe Chicken Skillet is a flavorful, one-pan meal featuring tender chicken breasts seasoned with garlic and chili powder, combined with a zesty mix of Rotel tomatoes, black beans, corn, and smoky paprika. Topped with melted Mexican cheese and fresh cilantro, it’s a quick and easy dish perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Chicken and Seasoning
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper (to taste)
- 2 tablespoons olive oil
Vegetables and Beans
- 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
Toppings
- 1 cup Mexican cheese blend
- Fresh cilantro (chopped, optional, to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F and position the rack in the middle to ensure even heat distribution during baking.
- Prepare Chicken: Slice the large chicken breasts lengthwise to create 4 thinner cutlets. Season both sides evenly with garlic powder, chili powder, and salt and pepper to infuse flavor.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken cutlets and cook approximately 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Onions: In the same skillet, add the chopped onions and sauté for about 5 minutes until they become soft and lightly browned, releasing rich flavors.
- Add Vegetables and Beans: Stir in the drained Rotel tomatoes, black beans, corn, and smoked paprika. Cook for a few minutes to heat through and scrape up any browned bits from the pan for extra flavor.
- Combine Chicken and Toppings: Return the seared chicken to the skillet, spoon some of the tomato and bean mixture over each piece, then sprinkle the Mexican cheese blend evenly on top, concentrating it over the chicken.
- Bake to Finish: Place the skillet in the preheated oven and bake for 5-7 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly. Optionally, broil for a couple of minutes to brown the cheese, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven, garnish with optional fresh chopped cilantro, and serve immediately while hot and flavorful.
Notes
- Ensure chicken is cooked through to an internal temperature of 165°F for safety.
- Using an oven-safe skillet is crucial to transfer from stovetop to oven seamlessly.
- Broiling is optional but adds a nicely browned cheesy top; watch closely to avoid burning.
- Fresh cilantro is optional but adds a fresh, herbaceous note to the dish.
- Drain canned ingredients well to avoid excess moisture in the skillet.
Keywords: Santa Fe Chicken Skillet, Mexican chicken skillet, one-pan chicken dinner, baked chicken recipe, Rotel chicken skillet
