Introduction

This Santa Fe Chicken Skillet is a vibrant and flavorful one-pan meal perfect for busy weeknights. Packed with tender chicken, spicy tomatoes, beans, and melted cheese, it brings a taste of the Southwest right to your table.

A black pan holds four pieces of baked chicken breasts covered with three layers: the first layer is the light golden brown cooked chicken, the second layer is a colorful mix of yellow corn kernels and black beans mixed with small red tomato pieces, and the third layer is melted white and yellow cheese spread thickly over the chicken and vegetable mix. Fresh green cilantro leaves are sprinkled on top, adding a leafy texture and bright color contrast. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 position the oven rack in the middle.
Step 2: Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
Step 3: Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until lightly golden. Remove chicken from the skillet.
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 drained Ro-tel tomatoes, black beans, corn, and smoked paprika. Cook for a couple of minutes until heated through, scraping up any browned bits from the pan bottom.
Step 6: Return the chicken to the skillet and spoon some of the tomato and bean mixture over each piece. Sprinkle the Mexican cheese blend evenly on top, focusing on the chicken.
Step 7: Transfer the skillet to the oven and bake for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted. For browned cheese, broil for a few minutes, watching carefully to prevent burning.
Step 8: Remove from the oven, garnish with fresh chopped cilantro if desired, and serve immediately.

Tips & Variations

Use boneless, skinless chicken thighs for a juicier, more flavorful option.
For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onions.
Substitute canned black beans and corn with fresh or frozen; adjust cooking time accordingly.
Serve with warm tortillas or over rice 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 on the stovetop until warmed through. The cheese may not be as melty after reheating, so consider adding a little fresh cheese and heating briefly to revive it.

How to Serve

A white plate holds a dish with two main parts: one side has white cooked rice topped with a colorful mix of yellow corn, black beans, red diced tomatoes, and green cilantro leaves, while the other side has a thick piece of grilled chicken covered with creamy melted cheese mixed with corn and black beans, garnished with scattered cilantro leaves on top and around the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add extra flavor and juiciness. Adjust cooking time to ensure they are cooked through.

Is this dish spicy?

The dish has a mild to moderate spice level thanks to the chili powder and Ro-tel tomatoes. You can easily adjust the heat by adding more chili powder or fresh chilies to suit your taste.

Santa Fe Chicken Skillet Recipe

Print Recipe

★★★★★

4.4 from 71 reviews

This Santa Fe Chicken Skillet is a flavorful and satisfying one-pan meal featuring tender chicken cutlets seasoned with garlic and chili powder, sautéed onions, Rotel tomatoes, black beans, and corn, all topped with a melty Mexican cheese blend. Perfectly baked until golden and garnished with fresh cilantro, it’s an easy, wholesome dinner packed with Southwestern flavors.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Southwestern American

Ingredients

Scale

Chicken and Seasonings

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

Topping

1 cup Mexican cheese blend
Fresh cilantro (chopped, optional, to taste)

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) and adjust the oven rack to the middle position for even cooking.
Prepare Chicken: Slice each chicken breast in half lengthwise to create 4 thin cutlets. Season both sides evenly 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 chicken cutlets and cook for about 3-4 minutes on each side until they develop a light golden crust. Remove chicken from the skillet and set aside.
Sauté Onion: In the same skillet, add the chopped onion and cook for 5 minutes, stirring occasionally, until the onions are softened and lightly browned.
Add Vegetables and Seasoning: Stir in the drained Rotel tomatoes, black beans, corn, and smoked paprika. Heat through for a few minutes while scraping up the flavorful browned bits from the bottom of the pan to incorporate into the mixture.
Combine Chicken and Veggies: Return the chicken cutlets to the skillet. Spoon some of the tomato, bean, and corn mixture over each piece of chicken. Sprinkle the Mexican cheese blend evenly over the entire skillet, concentrating it on the chicken.
Bake: Transfer the skillet to the preheated oven and bake for 5-7 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. Optionally, broil for 1-2 minutes at the end to achieve a browned cheese crust, watching closely to prevent burning.
Garnish and Serve: Remove the skillet from the oven, garnish with fresh chopped cilantro if desired, and serve hot.

Notes

If you don’t have an oven-safe skillet, transfer the cooked ingredients to a baking dish before placing in the oven.
Use fresh jalapeño in place of Rotel for a spicier kick.
Leftovers can be refrigerated for up to 3 days and reheated on stovetop or in the oven.
Pair with warm tortillas or a side of rice for a complete meal.
Ensure chicken reaches the safe internal temperature of 165°F to prevent undercooking.

Keywords: Santa Fe Chicken, Skillet Dinner, Southwest Chicken, Mexican Cheese Chicken, One-Pan Meal, Chicken Skillet Recipe