Description
This easy Santa Fe Chicken Skillet is loaded with black beans, corn, Ro-tel tomatoes, southwest spices, and melty cheese. It’s a 30-minute, flavorful, one-pan dinner everyone loves!
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
- Preheat oven to 400°F and position the rack in the middle.
- Slice chicken breasts in half lengthwise to create 4 thin 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 3–4 minutes per side until lightly golden. Remove and set aside.
- Add onion to the same skillet and sauté for about 5 minutes until softened and lightly browned.
- Stir in the Rotel tomatoes, black beans, corn, and smoked paprika. Cook for a few minutes, scraping up browned bits.
- Return the chicken to the skillet and spoon some of the mixture over it. Sprinkle cheese across the top (especially over the chicken).
- Place the skillet in the oven for 5–7 minutes, or until the chicken reaches 165°F and the cheese melts. Broil lightly if you want a browned top.
- Garnish with chopped cilantro and serve immediately.
Notes
- If your skillet is not oven-safe, transfer contents to a baking dish before adding cheese and baking.
- Recipe also appears in the Salt & Lavender: Everyday Essentials cookbook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop + Oven
- Cuisine: American