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Santa Fe Chicken Skillet Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and adjust the oven rack to the middle position for even cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://dinewithdylan.com/santa-fe-chicken-skillet-recipe/