Santa Fe Chicken Skillet Recipe

I absolutely love this Santa Fe Chicken Skillet Recipe because it brings together bold, smoky flavors in a super simple one-pan meal. Whenever I want something vibrant and satisfying but without a huge cleanup hassle, this skillet dinner is my go-to. You ll find that the combination of spicy Rotel tomatoes, creamy cheese, and tender chicken makes every bite feel like a party in your mouth.

What makes this recipe so special is how quickly it comes together, perfect for weeknights when you want comfort food but don t want to spend hours in the kitchen. Plus, it s easy to tweak depending on what you have on hand, which I appreciate when life gets busy. If you re craving something that feels authentic with minimal effort, this Santa Fe Chicken Skillet Recipe is definitely worth trying.

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Ingredients You’ll Need

The mix of simple pantry staples and fresh aromatics in this Santa Fe Chicken Skillet Recipe really work magic together. I always recommend using fresh onion and good quality diced tomatoes with green chilies to keep the flavors authentic and punchy.

• Chicken breasts: Choose large breasts so you can cut them into thinner cutlets for quick, even cooking.
• Garlic powder: Adds a subtle depth without overpowering the dish.
• Chili powder: Provides warmth and a hint of smoky heat. You can adjust this if you like it spicier or milder.
• Salt & pepper: Basic, but essential for seasoning the chicken well.
• Olive oil: Use a good quality one for sautéing to get a nice sear on the chicken.
• Onion: Chopped medium-sized onion adds sweetness and texture.
• Rotel diced tomatoes & green chilies: This canned combo adds both moisture and a spicy tomato punch – I never skip this!
• Black beans: Rinsed and drained for a creamy, hearty element that balances the spice.
• Corn: Adds a slight sweetness and pops of color that make the skillet visually appealing and flavorful.
• Smoked paprika: The star spice that brings that signature smoky aroma and flavor.
• Mexican cheese blend: Melts beautifully and adds gooey richness – don t skimp here.
• Fresh cilantro (optional): Freshness and bright herbal notes that lift the whole dish at the end.

Variations

I love customizing this Santa Fe Chicken Skillet Recipe depending on what I have in the fridge or what my family s craving. Don t hesitate to mix it up-it s very forgiving!

• Make it spicier: I sometimes toss in a diced jalapeño or add cayenne powder when I want an extra kick.
• Vegetarian version: Swap chicken for tofu or extra beans and keep everything else the same for a meat-free delight.
• Cheese alternatives: Monterey Jack or sharp cheddar work great if you don t have a Mexican blend on hand.
• Seasonal veggies: I like to add bell peppers or zucchini in summer for extra color and nutrition.

How to Make Santa Fe Chicken Skillet Recipe

Step 1: Prep and Season the Chicken

Start by cutting your chicken breasts in half lengthwise. This not only helps them cook faster but ensures they cook evenly without drying out. Then, season both sides well with garlic powder, chili powder, salt, and pepper. Don t be shy here-getting a good seasoning layer is what builds flavor from the start.

Step 2: Sear the Chicken

Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Add your chicken cutlets and cook about 3-4 minutes per side, just until they develop a golden crust. This step locks in moisture and flavors. Once they re lightly golden, remove the chicken and set aside-you ll finish cooking it in the oven later.

Step 3: Sauté the Onion and Build the Base

In the same skillet (no need to clean), toss in the chopped onion. Sauté for about 5 minutes until it softens and starts to caramelize-that deep sweetness really balances the dish. Then, stir in the Rotel tomatoes, black beans, corn, and smoked paprika. Let everything heat through for a couple of minutes while you scrape any browned bits off the bottom of the pan-it adds incredible flavor.

Step 4: Combine and Cheese It Up

Return the chicken to the skillet and spoon some of the tomato-bean-corn mixture over the pieces. Then scatter a generous amount of Mexican cheese blend on top-this gooey layer is what makes this dish so irresistible. I usually concentrate the cheese mostly over the chicken to keep things melty and rich.

Step 5: Bake Until Perfect

Pop the skillet into your preheated 400°F oven and bake for 5-7 minutes until the chicken is cooked through (165°F internal temperature) and the cheese is melted to perfection. If you want a touch of golden brown on the cheese, switch to broil for the last 1-2 minutes but watch it closely so it doesn t burn. Once done, garnish with fresh cilantro if you like, and serve immediately!

How to Serve Santa Fe Chicken Skillet Recipe

Garnishes

I always top my Santa Fe Chicken Skillet with fresh chopped cilantro-it adds a burst of herbal brightness that cuts through the richness. Sometimes I also squeeze a little fresh lime juice on top for a tangy finish that really wakes up the flavors. A dollop of sour cream is another favorite garnish of mine for creamy contrast.

Side Dishes

I like pairing this recipe with a simple side of Spanish rice or warm tortillas to soak up all the delicious juices. A crunchy green salad or roasted veggies also balance out the meal nicely if you want something fresh. For casual meals, chips and guacamole are a crowd-pleaser alongside.

Creative Ways to Present

For a cozy dinner party, I ve served this Santa Fe Chicken Skillet Recipe family-style, letting everyone scoop generous portions onto their plates from the skillet. Another fun idea I tried was spooning the mixture over fluffy cauliflower rice and topping with crispy tortilla strips for texture. It s a great way to dress up the dish for guests while keeping it simple.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays juicy and the flavors even deepen overnight. When storing, I like to separate any extra cheese on top so it doesn t get soggy-then I add fresh cheese before reheating if needed.

Freezing

I ve frozen this Santa Fe Chicken Skillet Recipe successfully by packing individual portions in freezer-safe containers. Just make sure the skillet mix has cooled completely before sealing. When ready to eat, thaw overnight in the fridge for best texture.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or broth if it seems dry. This keeps the chicken moist and helps remelt the cheese beautifully. You can also microwave, but watch the time so it doesn t dry out-you want it warmed rather than cooked again.

FAQs

Final Thoughts

This Santa Fe Chicken Skillet Recipe has become one of my favorite quick dinners to pull together when I want something flavorful without fuss. It s the kind of dish that sticks with you and always gets requests for seconds from my family. I hope you enjoy making it as much as I do-it s comforting, colorful, and full of bold Southwest flavors that feel like a warm hug on a plate. Give it a try and you might find yourself reaching for it on repeat, just like I do!

Santa Fe Chicken Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 150 reviews

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop and Baking
• Cuisine: Southwestern American

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Description

A flavorful and hearty Santa Fe Chicken Skillet featuring tender chicken breasts cooked with smoky spices, black beans, corn, and diced tomatoes, topped with melty Mexican cheese and fresh cilantro. Perfect for a quick, satisfying weeknight dinner with a Southwestern flair.

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Ingredients

Units USM Scale 1x2x3x

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

Toppings

• 1 cup Mexican cheese blend
• Fresh cilantro, chopped (optional, to taste)

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Instructions

1. Preheat Oven: Preheat the oven to 400°F (200°C) and position the oven rack in the middle.
2. Prepare Chicken: Slice the chicken breasts lengthwise to create 4 thinner cutlets. Season both sides evenly with garlic powder, chili powder, salt, and pepper.
3. Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add chicken cutlets and cook about 3-4 minutes per side, until lightly golden. Remove chicken from skillet and set aside.
4. Sauté Onion: In the same skillet, add chopped onion and cook for about 5 minutes until softened and lightly browned.
5. Add Vegetables and Spices: Stir in drained Ro-tel tomatoes with green chilies, black beans, corn, and smoked paprika. Heat through for 2 minutes, scraping any browned bits off the skillet bottom to enhance flavor.
6. Combine Chicken and Toppings: Return chicken to skillet, spoon some of the vegetable mixture atop each piece. Sprinkle Mexican cheese blend evenly over the entire skillet, concentrating on the chicken.
7. Bake: Transfer the skillet to the oven and bake for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and cheese is melted. For a browned cheese finish, broil for an additional 1-2 minutes, watching carefully to avoid burning.
8. Garnish and Serve: Remove from oven, top with fresh chopped cilantro if desired, and serve immediately.

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Notes

• Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
• Adjust chili powder and smoked paprika quantities to control spice level.
• Broil cheese topping for a more golden, crispy texture if preferred.
• Ensure chicken reaches an internal temperature of 165°F for safe consumption.
• Optional fresh cilantro adds a bright, fresh flavor complementing the dish.