Santa Fe Chicken Skillet
A zesty Southwestern one-pan dish featuring golden-brown chicken, smoky tomato-black bean mixture, and melty cheese. Loaded with seasonal spices, sweet corn, and fresh toppings, this 30-minute skillet transitions seamlessly from stove to oven for minimal effort.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: quick
- Method: Stovetop/Oven
- Cuisine: Southwestern
- Diet: Non-vegetarian
Ingredients
2 large chicken breasts (about 1 pound total)
1/2 tsp garlic powder
1/2 tsp chili powder
Salt & pepper to taste
2 tbsp olive oil (or avocado oil)
1/2 medium onion, chopped
1 (10 oz) can Ro-tel diced tomatoes & green chilies, drained
1 (14 oz) can black beans, drained & rinsed
1 (12 oz) can corn, drained
1/2 tsp smoked paprika
1 cup Mexican cheese blend (cheddar/Monterey Jack)
Fresh cilantro, chopped (optional)
Instructions
Preheat oven to 400°F (200°C)
Cut chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper
Heat oil in oven-safe skillet over medium-high. Cook chicken 3-4 minutes per side until golden; transfer to plate
Cook onion in same pan 5 minutes until softened. Add Ro-tel tomatoes, black beans, corn, and smoked paprika. Scrape browned bits from pan
Return chicken to skillet. Sprinkle cheese evenly over chicken and vegetables, covering completely
Transfer to oven and bake 15-20 minutes until cheese melts and chicken reaches 165°F
Garnish with cilantro before serving
Notes
Use any firm, meltable cheese if Mexican blend unavailable
Add red pepper flakes for extra heat
Serve with rice or tortillas for heartier portions
Leftovers keep 3-4 days refrigerated
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg