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

Yes! You can prepare this dish ahead of time by cooking the chicken and the bean-corn mixture separately, then storing them in the fridge. When you're ready to serve, simply combine the components, add cheese, and bake until the chicken is cooked through and the cheese is melted. It’s a great way to save time on busy days!

2. What can I serve with Santa Fe Chicken Skillet?

Santa Fe Chicken Skillet pairs beautifully with a variety of sides. You can serve it with rice (like cilantro-lime rice), a fresh salad, or even some homemade tortilla chips. If you want a fun twist, you can also serve it in tacos or over a bed of lettuce for a light meal.

3. Can I freeze leftovers from the Santa Fe Chicken Skillet?

While it's not recommended to freeze the entire dish due to the texture of the cheese and beans, you can freeze the chicken and bean-corn mixture separately. Just be sure to store it in an airtight container and consume within 2-3 months. To reheat, simply thaw in the refrigerator overnight and reheat on the stove.

4. How can I make Santa Fe Chicken Skillet spicier?

To add extra spice to this dish, try using a spicier version of Rotel tomatoes, or include fresh chopped jalapeños or chili flakes in the recipe. If you want a smoky kick, chipotle chili powder is a fantastic option to enhance the flavor.

Santa Fe Chicken Skillet – Easy, Flavorful Weeknight Dinner

Name: Santa Fe Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwest
Ingredients: 2 large chicken breasts (cut into 4 thinner cutlets); 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)

Description

Santa Fe Chicken Skillet is a flavorful, easy-to-make dish that combines tender chicken, black beans, corn, and southwest spices, all topped with gooey cheese. It’s a one-pan meal that’s perfect for busy weeknights and is sure to satisfy everyone at the table.

Ingredients

Scale

2 large chicken breasts (cut into 4 thinner cutlets)
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)

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Instructions

Preheat the oven to 400°F and move the rack to the middle position.
Slice the chicken breasts into four thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Once the pan is hot, add the chicken and cook for about 3-4 minutes per side until lightly golden. Transfer the chicken to a plate.
Sauté the onion in the same skillet for 5 minutes or until softened and lightly browned.
Add the Rotel tomatoes, black beans, corn, and smoked paprika to the skillet. Stir everything together and let it heat through for a couple of minutes. Scrape up any browned bits from the bottom of the pan for added flavor.
Return the chicken to the skillet, placing it on top of the tomato-bean-corn mixture. Spoon some of the mixture over the chicken, then sprinkle the cheese over everything.
Transfer the skillet to the oven and bake for 5-7 minutes or until the chicken reaches an internal temperature of 165°F and the cheese has melted.
Optional: Broil the dish for 1-2 minutes if you want the cheese to be extra crispy, but watch carefully to prevent burning.
Finish with fresh cilantro (optional) and serve immediately.

Notes

If the chicken sticks during the pan-frying step, let it cook a little longer so it naturally releases from the pan.
You can substitute chicken thighs for the breasts for a juicier option.
If Rotel tomatoes are too spicy, use the mild version or regular diced tomatoes with green chilies.
Leftovers can be stored in the fridge for 3-4 days. Reheat on the stove over low heat for best results.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop and Oven
Cuisine: Southwest

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 540mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 6g
Protein: 35g
Cholesterol: 80mg