Description
This Santa Fe Chicken Skillet is a flavorful and easy one-pan meal featuring tender chicken breasts seasoned with southwestern spices, cooked with sautéed onions, Rotel diced tomatoes, black beans, and corn, all topped with a melty Mexican cheese blend. Finished off in the oven for a crispy cheese topping and garnished with fresh cilantro, this dish captures the bold and vibrant flavors of Santa Fe cuisine, perfect for a quick and satisfying weeknight dinner.
Ingredients
Units
Scale
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
Cheese and Garnish
- 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 rack in the middle. This ensures even cooking and melting of the cheese topping at the end.
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides of each cutlet generously with garlic powder, chili powder, salt, and pepper for that classic Santa Fe flavor.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 3-4 minutes per side until they are lightly golden but not fully cooked through. Remove chicken from the skillet and set aside to keep warm.
- Sauté Onion: Add the chopped onion to the same skillet and sauté for about 5 minutes until soft and lightly browned to bring out its sweetness and deepen the dish’s flavor profile.
- Add Vegetables and Seasoning: Stir in the drained diced tomatoes with green chilies, black beans, corn, and smoked paprika. Cook for a couple of minutes to warm through and be sure to scrape up any browned bits from the pan for extra flavor.
- Combine Ingredients and Top with Cheese: Return the chicken cutlets to the skillet, spoon some of the tomato, bean, and corn mixture over the chicken, and then sprinkle the Mexican cheese blend evenly over everything, concentrating the cheese on the chicken pieces.
- Bake to Finish: Place the skillet in the preheated oven and bake for 5-7 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F) and the cheese has melted nicely. Optionally, broil the cheese for 1-2 minutes afterward to achieve a golden brown finish, watching carefully to prevent burning.
- Garnish and Serve: Remove the skillet from the oven, garnish with freshly chopped cilantro if desired, and serve immediately for a warm and comforting meal.
Notes
- If your skillet is not oven-safe, transfer the contents to a baking dish before placing in the oven, or keep cooking the chicken on the stovetop covered with a lid until the cheese melts.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.