Description
This easy Santa Fe Chicken Skillet is a flavorful and hearty dish featuring tender chicken breasts cooked with black beans, corn, Ro-tel diced tomatoes and green chilies, and a blend of southwest spices, all topped with melty Mexican cheese. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner packed with bold Tex-Mex flavors.
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
Spices and Topping
- 1/2 teaspoon smoked paprika
- 1 cup Mexican cheese blend
- Fresh cilantro, chopped (optional, to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the oven rack in the middle slot to ensure even cooking.
- Prepare Chicken Cutlets: Slice each chicken breast in half lengthwise, creating four thin cutlets. Season both sides of each cutlet evenly with garlic powder, chili powder, salt, and pepper to infuse the southwestern flavors.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken cutlets. Cook each side for about 3-4 minutes until they are lightly golden brown. Remove the chicken from the pan and set aside.
- Sauté Onion: In the same skillet, add the chopped onion and sauté for approximately 5 minutes, stirring occasionally, until the onion is softened and lightly browned, enhancing its sweetness and depth.
- Add Vegetables and Spices: Stir in the drained Ro-tel diced tomatoes with green chilies, black beans, corn, and smoked paprika. Cook for a couple of minutes, scraping the browned bits from the bottom of the pan to mix those flavorful bits into the mixture.
- Combine Chicken and Toppings: Return the chicken cutlets to the skillet, nestling them within the vegetable and bean mixture. Spoon some of this mixture over the chicken, then evenly sprinkle the Mexican cheese blend on top, concentrating mostly on the chicken.
- Bake and Melt Cheese: 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. Optionally, broil the cheese for 1-2 minutes at the end for a browned and bubbly finish—watch carefully to prevent burning.
- Garnish and Serve: Remove the skillet from the oven, garnish with fresh chopped cilantro if desired, and serve immediately while hot and cheesy.
Notes
- Ensure to use an oven-safe skillet to move directly from stovetop to oven.
- Broil cheese briefly for a crispy top but monitor closely to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra heat, add sliced jalapeños or a dash of hot sauce before serving.
- Can be served with rice, tortillas, or a fresh salad to complete the meal.
