Santa Fe Chicken Skillet
Introduction
Hola! If you’ve ever wondered what happens when Tex-Mex flavors meet a one-pan wonder, this Santa Fe Chicken Skillet is the answer. This recipe takes me back to those evenings in my mama’s kitchen when the smell of cumin and roasted chiles filled the air. It’s everything I love in a dinner: bold, zesty, hearty, and ready in just 30 minutes. With tender chicken, Rotel tomatoes, black beans, corn, and gooey melted cheese, this dish is both comforting and satisfying. Whether you’re searching for skillet chicken, Mexican chicken recipes, or quick Rotel recipes, this one is a keeper!
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Tex-Mex |
| Best Season | All year |
Why You’ll Love This Recipe
- Quick and easy: Ready in 30 minutes, perfect for busy weeknights when you want big flavor fast.
- One-pan magic: Fewer dishes to wash means more time to enjoy dinner with your family.
- Tex-Mex flavor explosion: Rotel tomatoes, black beans, and corn bring that signature Santa Fe kick.
- Cheesy comfort: Melted Mexican cheese blend ties everything together with gooey goodness.
- Versatile meal: Serve it with rice, tortillas, or enjoy it straight from the skillet.
Santa Fe Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Description
Bold, cheesy, and packed with Tex-Mex flavor, this Santa Fe Chicken Skillet is a quick and easy one-pan dinner made with chicken, Rotel tomatoes, black beans, corn, and melted cheese.
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper to taste
- 2 tablespoons olive oil
- 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
- 1 cup Mexican cheese blend
- Fresh cilantro, chopped (optional)
Instructions
1. Preheat your oven to 400F and position the rack in the middle.
2. Slice chicken breasts lengthwise into 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden, then remove and set aside.
4. In the same skillet, sauté chopped onion for 5 minutes until soft and lightly browned.
5. Stir in drained Rotel tomatoes, rinsed black beans, drained corn, and smoked paprika. Scrape up browned bits for extra flavor.
6. Nestle the chicken back into the skillet, spooning the mixture over each piece.
7. Sprinkle Mexican cheese blend over the chicken and vegetables.
8. Transfer skillet to the oven for 5-7 minutes, until chicken reaches 165F and cheese is melty. For browned cheese, broil briefly while watching closely.
9. Garnish with fresh cilantro if desired, and serve hot.
Notes
Cut chicken evenly so it cooks faster and avoids dryness.
Always drain canned veggies well to prevent a watery sauce.
Use an oven-safe skillet for easy transition from stovetop to oven.
For extra spice, add jalapeños or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 448 kcal
- Sugar: 3 g
- Fat: 18 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 39 g
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper to taste
- 2 tablespoons olive oil
- 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
- 1 cup Mexican cheese blend
- Fresh cilantro, chopped (optional)
Ingredient Tips Table
| Ingredient | Tip |
| Chicken breasts | Slice lengthwise for even cooking and faster baking. |
| Ro-tel tomatoes | Drain well to prevent excess liquid in the skillet. |
| Black beans | Rinse thoroughly to reduce sodium and improve texture. |
| Corn | Canned works great, but frozen or fresh adds a sweet crunch. |
| Onion | Dice finely so it caramelizes quickly and blends into the sauce. |
| Smoked paprika | Adds depth and a subtle smoky flavor, don’t skip it! |
| Mexican cheese blend | Shreds melt evenly, making the chicken extra cheesy. |
| Cilantro | Use fresh for brightness, or swap with parsley if preferred. |
Step-by-Step Instructions
- Preheat your oven to 400F and position the rack in the middle.
- Slice chicken breasts lengthwise into 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden, then remove and set aside.
- In the same skillet, sauté chopped onion for 5 minutes until soft and lightly browned.
- Stir in drained Rotel tomatoes, rinsed black beans, drained corn, and smoked paprika. Scrape up browned bits for extra flavor.
- Nestle the chicken back into the skillet, spooning the mixture over each piece.
- Sprinkle Mexican cheese blend over the chicken and vegetables.
- Transfer skillet to the oven for 5-7 minutes, until chicken reaches 165F and cheese is melty. For browned cheese, broil briefly while watching closely.
- Garnish with fresh cilantro if desired, and serve hot.
Helpful Tips
- Cut chicken evenly so it cooks faster and avoids dryness.
- Always drain canned veggies well to prevent a watery sauce.
- Use an oven-safe skillet for easy transition from stovetop to oven.
- For extra spice, add jalapeños or cayenne pepper.
Expert Tips for the Best Results
- Season generously: Layer flavors by seasoning both the chicken and the vegetable mix.
- Don’t rush the onion: Let it brown slightly to build a savory base.
- Cheese placement matters: Concentrate it over the chicken so it melts directly into the protein.
- Check doneness with a thermometer: Aim for 165F to ensure juicy chicken without overcooking.
Recipe Variations
- Santa Fe Chicken Rice Bowl: Serve the skillet mixture over fluffy rice for a hearty one-bowl meal.
- Santa Fe Chicken Tacos: Shred the chicken and tuck it into warm tortillas for Tex-Mex street-style tacos.
- Vegetarian Version: Swap chicken for sautéed zucchini or portobello mushrooms.
- Santa Fe Chicken Pasta: Toss with cooked penne pasta for a cheesy Tex-Mex pasta dish.
Make Ahead & Freezer Tips
Prepare the chicken and vegetable mixture up to 24 hours ahead, refrigerate, and bake when ready. For freezing, cool completely and store in freezer-safe containers for up to 2 months. Reheat gently on the stove or oven for best texture.
Serving Suggestions
Serve your Santa Fe Chicken Skillet with warm tortillas, over rice, or with a crisp green salad. Garnish with avocado slices or a squeeze of lime for freshness. This skillet dish looks stunning served straight from the pan at the table.
Pairing Ideas
Pair with Mexican rice, cilantro lime rice, or roasted vegetables. For drinks, try a chilled margarita, a cold beer, or sparkling water with lime. A side of tortilla chips and guacamole also makes a fun addition.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for best flavor or microwave in 1-minute bursts until hot. If reheating from frozen, thaw overnight before warming.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work well and stay extra juicy. Is this recipe spicy? With Rotel tomatoes and chili powder, it’s mildly spicy. Add more heat with jalapeños or cayenne. Can I make it without cheese? Absolutely, though the cheese adds richness. A dairy-free cheese alternative also works. What can I substitute for Rotel tomatoes? Use regular diced tomatoes plus a small can of green chilies. Can I double this recipe? Yes, but use a larger skillet or divide into two pans to avoid overcrowding. What sides go best with this recipe? Mexican rice, cornbread, or a fresh salad complement the dish perfectly. Can I meal prep this? Yes, portion into containers with rice or tortillas for quick lunches.
Nutrition Info
| Serving Size | 1 portion |
| Calories | 448 kcal |
| Protein | 39 g |
| Carbohydrates | 33 g |
| Fat | 18 g |
| Fiber | 8 g |
| Sugar | 3 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Santa Fe Chicken Skillet is everything you want in a weeknight dinner: quick, hearty, cheesy, and bursting with Tex-Mex flavor. Give it a try and bring a little fiesta to your table tonight!
