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
Scale
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.
