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