Santa Fe Chicken Skillet (Easy 30-Minute Recipe!)

This Santa Fe Chicken Skillet is a flavor-packed, 30-minute dinner your whole family will love. Loaded with black beans, sweet corn, Ro-tel tomatoes, smoky spices, and melty Mexican cheese, this dish brings all the bold flavors of the Southwest straight to your kitchen—using just one skillet.

Whether you’re looking for a quick weeknight dinner, a meal prep friendly recipe, or a fun Tex-Mex twist on chicken, this skillet meal is always a hit. Everything cooks together, making cleanup a breeze while still delivering a hearty, satisfying meal.

⭐ Why You’ll Love This Santa Fe Chicken Skillet

• 30-minute meal great for busy nights
• One-pan recipe → minimal cleanup
• Packed with protein, fiber, and flavor
• Uses easy pantry ingredients
• Perfect with rice, tortillas, or as a low-carb bowl
• Kid-friendly, customizable, and super cheesy

🧂 Ingredients You’ll Need

Here’s what goes into this delicious Southwest-inspired chicken skillet:

• 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 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 teaspoon smoked paprika
• 1 cup Mexican cheese blend
• Fresh cilantro, chopped (optional)

These ingredients bring together savory chicken, smoky spices, and bold Tex-Mex flavors.

🍳 How to Make Santa Fe Chicken Skillet

Follow these steps for a quick and delicious meal:

1. Preheat the Oven

Set your oven to 400°F (200°C) with the rack in the middle.

2. Prep the Chicken

Slice the chicken breasts lengthwise into 4 thin cutlets.
Season both sides with:

• garlic powder
• chili powder
• salt & pepper

3. Sear the Chicken

Heat olive oil in an oven-safe skillet over medium-high.
Cook the chicken 3–4 minutes per side until golden. Remove and set aside.

4. Sauté the Onion

Add chopped onion to the skillet and cook 5 minutes, stirring until soft and lightly browned.

5. Add the Veggies

Stir in the:

• Rotel tomatoes
• black beans
• corn
• smoked paprika

Let everything heat through while scraping any browned bits—this builds flavor.

6. Add the Chicken Back

Place the chicken cutlets back into the skillet.
Spoon the tomato-bean-corn mixture over top.
Sprinkle with Mexican cheese.

7. Bake

Bake 5–7 minutes, or until:

• chicken reaches 165°F
• cheese is fully melted

Optional: Broil for 1–2 minutes for golden-brown cheese.

8. Serve

Garnish with fresh cilantro and serve hot.

🧀 Serving Suggestions

Pair your Santa Fe chicken with:

• Cilantro lime rice
• Warm flour or corn tortillas
• Quinoa or cauliflower rice (low-carb)
• Tortilla chips for scooping
• Guacamole, salsa, or sour cream

It also makes a great meal prep bowl for lunches.

🔀 Variations

Customize the recipe to fit your tastes:

Add More Heat

• jalapeños
• chipotle in adobo
• cayenne or extra chili powder

Make It Creamy

• add 1/4 cup cream cheese
• add 1/3 cup heavy cream
• stir in sour cream at the end

Veggie Boost

Add bell peppers, spinach, or zucchini.

Swap the Protein

Use:

• chicken thighs
• ground turkey
• shredded rotisserie chicken
• steak strips

👩‍🍳 Expert Tips

• Thin cutlets cook faster and stay juicier.
• Browning the chicken first adds major flavor.
• If your skillet isn’t oven-safe, transfer to a baking dish before baking.
• Drain the Rotel, beans, and corn well so the skillet doesn’t become watery.

❓ Frequently Asked Questions

Can I make this without an oven?

Yes! Just cover the skillet with a lid over low heat until the cheese melts.

Can I use frozen corn?

Absolutely—no need to thaw.

Is it spicy?

It’s mild, but you can increase or decrease the heat easily.

Does it store well?

Yes! Store in the fridge for 3–4 days. Reheat in a skillet or microwave.

📊 Nutrition (Per Serving)

• Calories: 448
• Carbs: 33g
• Protein: 39g
• Fat: 18g
• Fiber: 8g
• Sodium: 839mg

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