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Santa Fe Chicken Skillet Recipe

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3.8 from 13 reviews

This Santa Fe Chicken Skillet is a vibrant one-pan meal bursting with southwestern flavors. Tender chicken cutlets are seasoned with garlic and chili powder, seared until golden, and then combined with sautéed onions, zesty diced tomatoes with green chilies, black beans, and corn. Topped with a melty Mexican cheese blend and fresh cilantro, it's a quick and satisfying dinner that's perfect for weeknights.

Ingredients

Chicken and Seasoning

  • 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

Toppings

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

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and position the rack in the middle to ensure even heat distribution for baking the skillet dish.
  2. Prepare the chicken: Slice the chicken breasts lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper to infuse bold flavors.
  3. Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. When hot, add the chicken and cook for 3-4 minutes per side until the cutlets turn lightly golden brown. Remove chicken from skillet and set aside.
  4. Sauté the onions: Add chopped onion to the same skillet and cook for about 5 minutes, stirring occasionally until the onions soften and develop a light brown color.
  5. Add vegetables and spices: Stir in the drained diced tomatoes with green chilies, black beans, corn, and smoked paprika. Cook for a couple of minutes until heated through, scraping up any browned bits from the pan to add rich flavor.
  6. Combine chicken and toppings: Return the chicken to the skillet, spoon some of the tomato-bean-corn mixture over each piece, then sprinkle the entire skillet evenly with the Mexican cheese blend, focusing a good amount on the chicken.
  7. Bake: Transfer the skillet to the oven and bake for 5-7 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese melts thoroughly. Optionally, broil for 1-2 minutes to achieve a browned, bubbly cheese topping—watch carefully to avoid burning.
  8. Garnish and serve: Remove from oven, top with chopped fresh cilantro if desired, and serve immediately while hot and cheesy.

Notes

  • Use an oven-safe skillet to seamlessly transfer from stovetop to oven.
  • To ensure even cooking, slice the chicken breasts lengthwise into thinner cutlets.
  • Draining the canned ingredients well is key to preventing a watery dish.
  • Broiling the cheese is optional but adds a nice golden crust.
  • Fresh cilantro adds a bright herbal note but can be omitted if preferred.

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