1. Can I make this Santa Fe Chicken Skillet ahead of time?

Yes, you can prepare the entire dish up to 1 day in advance and reheat it in the oven or on the stovetop. However, for the best cheese texture, add the cheese just before reheating.

2. What can I use instead of canned Rotel tomatoes?

If you don’t have Rotel, use regular diced tomatoes and add a small can of green chilies or chopped fresh jalapeños for that signature flavor kick.

3. How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F. You can also cut into the thickest piece—if the juices run clear and it’s no longer pink, it’s ready.

4. Is this recipe spicy?

The dish has a mild to moderate heat level depending on the type of Rotel used. For a milder version, choose mild Rotel or regular diced tomatoes. Add jalapeños for more heat.

Flavor-Packed Santa Fe Chicken Skillet

Name: Flavor-Packed Santa Fe Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 large chicken breasts; 1/2 teaspoon garlic powder; 1/2 teaspoon chili powder; Salt and pepper to taste; 2 tablespoons olive oil; 1/2 medium onion, chopped; 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel), drained; 1 (14-ounce) can black beans, drained and rinsed; 1 (12-ounce) can corn, drained; 1/2 teaspoon smoked paprika; 1 cup Mexican cheese blend; Fresh cilantro, chopped (optional)

Description

A quick and healthy Santa Fe Chicken Skillet recipe packed with bold Tex-Mex flavors, perfect for beginner cooks and ready in just 30 minutes.

Ingredients

Scale

2 large chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Salt and pepper to taste
2 tablespoons olive oil
1/2 medium onion, chopped
1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel), drained
1 (14-ounce) can black beans, drained and rinsed
1 (12-ounce) can corn, drained
1/2 teaspoon smoked paprika
1 cup Mexican cheese blend
Fresh cilantro, chopped (optional)

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Instructions

Preheat the oven to 400°F and move the rack to the middle position. Slice each chicken breast in half horizontally to create four cutlets and season both sides with garlic powder, chili powder, salt, and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side until golden brown. Remove the chicken and set it aside.
Add chopped onion to the skillet and sauté for about 5 minutes until softened and lightly browned. Stir in the diced tomatoes, black beans, corn, and smoked paprika.
Simmer for 2–3 minutes to heat through and scrape up any browned bits from the pan.
Return the chicken to the skillet and spoon some of the veggie mixture on top. Sprinkle the shredded cheese over everything.
Transfer the skillet to the oven and bake for 5–7 minutes, or until the chicken is cooked through (165°F) and the cheese is melted. Broil for 1–2 minutes for a golden top, if desired.
Garnish with chopped cilantro if using and serve immediately.

Notes

If chicken sticks to the pan, let it sear longer—it will release naturally when ready.
Use a baking dish if your skillet isn’t oven-safe.
Rotel is mildly spicy; use regular diced tomatoes for a milder version.
Check doneness with a meat thermometer or by cutting into the thickest piece.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet + Oven Baked
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 cutlet with veggie topping
Calories: 420
Sugar: 5g
Sodium: 700mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 38g
Cholesterol: 100mg