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If you’ve been craving a bold, vibrant dinner that bursts with Southwestern flair, the Santa Fe Chicken Skillet Recipe has got you covered in just 30 minutes. This colorful one-pan masterpiece balances tender, spiced chicken with smoky paprika, lively tomatoes and chilies, hearty black beans, and sweet corn, all crowned with a blanket of melted Mexican cheese. It’s not only straightforward and speedy but a surefire way to impress everyone at the table with its irresistible blend of flavors and textures.
Ingredients You’ll Need
This Santa Fe Chicken Skillet Recipe calls for simple, pantry-friendly ingredients that each play a crucial role in creating its signature taste and beautiful presentation. From aromatic spices to fresh veggies, every element works harmoniously to deliver that classic Southwestern punch.
- 2 large boneless, skinless chicken breasts: The lean protein base that soaks up all the wonderful spices and juices as it cooks.
- ½ teaspoon garlic powder: Adds delicate warmth and depth without overpowering the dish.
- ½ teaspoon chili powder: Brings a gentle heat and smoky notes essential for that Santa Fe flavor.
- Salt and pepper, to taste: Balanced seasoning to enhance every ingredient’s natural taste.
- 2 tablespoons olive oil: Perfect for searing the chicken to a golden crisp and sautéing the onions.
- ½ medium onion, chopped: Adds sweetness and texture to mellow the spicy kick.
- 1 (10-ounce) can Ro-Tel diced tomatoes & green chilies, drained: Provides zesty, tangy brightness and mild heat.
- 1 (14-ounce) can black beans, drained and rinsed: Infuses heartiness and a creamy texture to the skillet.
- 1 (12-ounce) can corn, drained: Lends a touch of sweetness and vibrant color.
- ½ teaspoon smoked paprika: Elevates the dish with rich smokiness and depth.
- 1 cup shredded Mexican cheese blend: Melts into a luscious, savory topping that pulls everything together.
- Fresh cilantro, chopped (optional, for garnish): A refreshing herbaceous finish that brightens the whole dish.
How to Make Santa Fe Chicken Skillet Recipe
Step 1: Prep the Chicken
Start by butterflying the chicken breasts to create thinner cutlets for quicker, more even cooking. Season them generously with garlic powder, chili powder, salt, and pepper. These simple spices are where your dish begins to come alive, layering in that beautiful Southwest vibe from the very first bite.
Step 2: Cook Chicken and Sauté Onion
Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the chicken cutlets and cook them until they develop a lightly golden crust—this caramelization adds a delicious depth. Once done, set the chicken aside and toss in the chopped onions to the hot skillet. Let them soften and brown just a bit, releasing sweet aromas that perfectly complement the spices.
Step 3: Add Remaining Ingredients
Now it’s time to stir in the drained Ro-Tel tomatoes and green chilies, black beans, corn, and smoked paprika. Cook these together until warmed through while scraping up those flavorful browned bits from the bottom of the pan with a wooden spoon. This step melds all the individual elements into a cohesive, rich mixture that’s bursting with flavor.
Step 4: Assemble and Bake
Nestle the chicken pieces back into the skillet and spoon the tomato-bean mixture over and around them. Sprinkle a generous layer of shredded Mexican cheese blend on top. Transfer the skillet to the oven preheated to 400°F (200°C). Bake for 5 to 7 minutes until the chicken is perfectly cooked and the cheese is melted and bubbly. For a golden, slightly crispy top, slide the skillet under the broiler for a few minutes—just watch it carefully to prevent burning.
How to Serve Santa Fe Chicken Skillet Recipe
Garnishes
Fresh chopped cilantro sprinkled over the top adds a lively pop of green and a crisp herbal brightness that balances the richness of the cheese and spices. A squeeze of lime juice can also enhance the flavors if you want an extra zesty twist.
Side Dishes
This dish is hearty enough to stand on its own, but it pairs wonderfully with a side of fluffy rice or soft warm tortillas to scoop up every delicious bite. For a fresh contrast, consider a simple side salad with creamy avocado or a tangy cabbage slaw to brighten your meal.
Creative Ways to Present
Serve the Santa Fe Chicken Skillet Recipe straight from the cast iron skillet for an inviting rustic presentation that keeps the dish warm and showcases all its vibrant colors. Alternatively, plate individual portions with a dollop of sour cream or guacamole on the side for a restaurant-style touch your guests will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, allow any leftovers to cool before transferring them into an airtight container. Stored in the refrigerator, they keep well for up to three days, making it easy to reheat for quick and satisfying meals later in the week.
Freezing
You can freeze the cooked Santa Fe Chicken Skillet Recipe, but for best results, separate the chicken from the bean and tomato mixture if possible. Store them in freezer-safe containers or heavy-duty bags. They’ll keep for up to three months, perfect for those busy days when you need dinner in a flash.
Reheating
Reheat leftovers gently in a covered skillet over low heat or in the microwave until warmed through. Adding a splash of water or broth can help maintain moisture. If frozen, defrost overnight in the refrigerator before reheating for the best texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add extra juiciness and flavor. Just adjust the cooking time slightly as they might take a bit longer to cook through.
Is the Santa Fe Chicken Skillet Recipe spicy?
The dish has a mild to moderate heat level thanks to the chili powder and green chilies in the Ro-Tel. You can customize the spice by choosing mild or hot Ro-Tel and adjusting the chili powder amount.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add extra beans, corn, and maybe some diced bell peppers or zucchini. The flavorful seasoning and cheese will keep it delicious and hearty.
What can I substitute for the Mexican cheese blend?
If you don’t have a Mexican cheese blend on hand, use a mix of cheddar and Monterey Jack cheeses or any melty cheese of your choice to get a similar creamy, flavorful topping.
Do I need an oven-safe skillet?
Using an oven-safe skillet is ideal since it lets you move seamlessly from stovetop cooking to oven baking and broiling. If you don’t have one, you can transfer the ingredients to a baking dish before adding the cheese and baking.
Final Thoughts
I can’t recommend trying the Santa Fe Chicken Skillet Recipe enough—it’s one of those all-in-one dishes that feels like a celebration every time you make it. From its zesty, smoky layers of flavor to the cheesy, golden finish, this skillet meal is perfect for busy weeknights or casual entertaining. Give it a whirl and enjoy a satisfying, flavorful dinner that everyone will ask for again and again.
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Santa Fe Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Description
This Santa Fe Chicken Skillet is a quick and flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts seasoned with garlic and chili powders are seared and then combined with sautéed onions, roasted tomatoes with green chilies, black beans, corn, and smoked paprika. Topped with melted Mexican cheese and fresh cilantro, this dish offers a delicious blend of smoky, spicy, and savory Southwestern flavors in just 30 minutes.
Ingredients
Chicken and Seasonings
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper, to taste
Vegetables and Beans
- 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
- ½ teaspoon smoked paprika
Other Ingredients
- 2 tablespoons olive oil
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prep Chicken: Preheat the oven to 400°F (200°C). Cut the chicken breasts in half lengthwise to create thinner cutlets. Season both sides evenly with garlic powder, chili powder, salt, and pepper to infuse them with Southwestern flavors.
- Cook Chicken and Sauté Onion: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Add the seasoned chicken and cook until the exterior is lightly golden, about 3-4 minutes per side. Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and sauté until softened and lightly browned, about 4-5 minutes, scraping up any flavorful browned bits left from the chicken.
- Add Remaining Ingredients: Stir in the drained Ro-Tel diced tomatoes and green chilies, black beans, corn, and smoked paprika. Cook the mixture, stirring occasionally, until heated through and aromatic, about 3-4 minutes, ensuring all ingredients are well combined and warmed.
- Assemble and Bake: Return the lightly cooked chicken cutlets to the skillet, nestling them into the tomato-bean mixture. Sprinkle the shredded Mexican cheese blend evenly over the top. Transfer the entire skillet to the preheated oven and bake for 5-7 minutes, or until the chicken is fully cooked through (internal temperature of 165°F or 74°C) and the cheese has melted to a bubbly finish. For a beautifully browned and slightly crisp cheese topping, broil the skillet for an additional 1-2 minutes if desired, watching carefully to prevent burning.
- Serve: Remove the skillet from the oven and garnish with freshly chopped cilantro if using. Serve immediately for a warm, cheesy, and hearty Southwestern-inspired meal straight from the pan.
Notes
- Use an oven-safe skillet such as a cast iron or stainless steel pan to transfer easily from stovetop to oven.
- If you prefer a spicier dish, add a pinch of cayenne pepper along with the chili powder for more heat.
- For a dairy-free option, substitute the cheese with a vegan cheese or omit it entirely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or in the oven.
- You can substitute canned black beans and corn with fresh or frozen if preferred; adjust cooking time accordingly to heat through.
