Description
This Santa Fe Chicken Skillet is a vibrant, flavorful one-pan meal packed with tender chicken breasts, zesty Rotel tomatoes with green chilies, black beans, corn, and a smoky blend of spices. Topped with melty Mexican cheese and fresh cilantro, it’s a quick and easy dish perfect for busy weeknights that delivers bold Southwestern flavors in every bite.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper, to taste
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
Spices and Cheese
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 cup Mexican cheese blend
- Fresh cilantro, chopped (optional, to taste)
Instructions
- Preheat Oven: Preheat the oven to 400°F and position the rack in the middle.
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create 4 thin cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 3-4 minutes on each side until lightly golden. Remove chicken from the skillet and set aside.
- Sauté Onion: Add the chopped onion to the skillet and cook for about 5 minutes, until softened and lightly browned.
- Add Vegetables & Spices: Stir in the drained Rotel tomatoes, black beans, corn, and smoked paprika. Cook for a couple minutes until heated through, scraping up any browned bits from the pan bottom for extra flavor.
- Combine Chicken & Topping: Return the chicken to the skillet and spoon some of the vegetable mixture over each piece. Sprinkle the Mexican cheese blend evenly on top, focusing it more on the chicken.
- Bake & Melt Cheese: Transfer the skillet to the oven and bake for 5-7 minutes until the chicken reaches 165°F and the cheese is melted. For a browned cheese topping, broil for an additional 1-2 minutes, watching carefully to prevent burning.
- Garnish & Serve: Remove from oven, top with fresh chopped cilantro if desired, and serve immediately while hot.
Notes
- Use an oven-safe skillet such as cast iron to seamlessly transfer from stovetop to oven.
- Adjust chili powder and paprika amounts based on desired spice level for milder or spicier flavors.
- Drain canned ingredients thoroughly to prevent excess moisture diluting the dish.
- For a lower-fat version, use reduced-fat cheese and less olive oil.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving (about 1 chicken cutlet with toppings)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: Santa Fe Chicken, One Pan Dinner, Mexican Chicken Skillet, Southwest Chicken, Easy Weeknight Dinner
