Description
This Santa Fe Chicken Skillet recipe is a flavorful and hearty dish combining tender chicken breasts with a spicy tomato-bean mixture, finished with melted Mexican cheese. Perfect for a quick and satisfying weeknight meal, it offers a delicious blend of smoky, savory, and spicy notes in just 30 minutes.
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 & Canned Goods
- 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
Seasonings & Cheese
- ½ teaspoon smoked paprika
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prep Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season both sides of the chicken evenly with garlic powder, chili powder, salt, and pepper to infuse flavor.
- Preheat Oven: Set your oven to 400°F (200°C) to be ready for baking the assembled skillet dish.
- Cook Chicken: In an oven-safe skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook until they turn lightly golden brown on each side. Remove the chicken from the skillet and set aside carefully.
- Sauté Onion: In the same skillet, add the chopped onion and sauté it until it softens and becomes lightly browned, enriching the flavor base of the dish.
- Add Remaining Ingredients: Stir in the drained Ro-Tel diced tomatoes and green chilies, black beans, corn, and smoked paprika. Cook the mixture until heated through, using the spatula to scrape up any browned bits from the bottom, which adds extra depth to the flavors.
- Assemble in Skillet: Place the cooked chicken back into the skillet and spoon the tomato-bean mixture evenly over the top. Sprinkle the shredded Mexican cheese blend generously over everything.
- Bake: Transfer the skillet directly to the preheated oven. Bake for 5-7 minutes, or until the chicken is fully cooked through and the cheese has melted beautifully. For a golden-brown cheesy crust, broil for an additional 1-2 minutes, watching carefully to avoid burning.
- Serve: Remove from oven and garnish with fresh chopped cilantro if desired. Serve immediately while hot and enjoy a comforting and vibrant Santa Fe inspired meal.
Notes
- Using an oven-safe skillet allows you to seamlessly transfer the dish from stovetop to oven without extra dishes.
- Draining canned ingredients helps prevent the skillet from becoming too watery, maintaining the right texture.
- Broiling at the end is optional but adds a delicious browned cheese finish.
- You can substitute black beans with pinto beans if preferred.
- For extra heat, add a pinch of cayenne pepper or use a spicier variety of diced tomatoes and chilies.
