Santa Fe Chicken Skillet
The ultimate comfort food, Santa Fe Chicken Skillet is a flavor-packed meal bursting with fresh ingredients and spices. This easy weeknight dinner will have your family craving more, combining juicy chicken with zesty tomatoes, beans, and melted cheese. Don't miss out on making this delicious dish tonight!
Equipment
- Wooden Spoon
- Frying Pan
- Skillet
- Chef's Knife
- Cutting Board
- Blender
- Oven
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- to taste salt & pepper
- 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
- to taste Fresh cilantro, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C) and adjust the rack to the middle position. A well-preheated oven is key for perfectly cooked chicken and melting cheese.
- Next, cut the chicken breasts in half lengthwise, creating four thinner cutlets. Season both sides generously with garlic powder, chili powder, salt, and pepper. This seasoning will infuse the chicken with flavor as it cooks.
- In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken cutlets. Cook them for about 3 to 4 minutes on each side until they’re lightly golden brown. Make sure not to overcrowd the pan to allow for even cooking. Once cooked, remove the chicken from the skillet and set aside.
- Now it’s time to add the chopped onion to the same skillet. Sauté for about 5 minutes, until the onion is softened and slightly browned. This process develops a sweeter flavor.
- Next, stir in the Ro-tel diced tomatoes, black beans, corn, and smoked paprika. Allow the mixture to heat through for a couple of minutes, scraping up any browned bits from the bottom of the pan as you go. These bits enhance the flavor of the dish.
- Once everything is well mixed and heated, return the cooked chicken to the skillet. Spoon some of the tomato-bean-corn mixture onto the cutlets, ensuring they’re well-coated. This step ensures each bite is full of flavor!
- Sprinkle the Mexican cheese blend generously over the entire skillet. Focus on the tops of the chicken for that melty goodness. You can save a little cheese for later if you'd like to add some after baking.
- Transfer the skillet to the preheated oven and bake for about 5 to 7 minutes, or until the chicken is fully cooked through (165°F/74°C) and the cheese is melted and bubbly. If you prefer a golden crust, you can broil it for an additional couple of minutes; just keep an eye on it to prevent burning!
- Finally, once out of the oven, finish with a sprinkle of freshly chopped cilantro if you desire. This adds a vibrant touch and a fresh flavor. Serve immediately, and enjoy your delicious Santa Fe Chicken Skillet!
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in the oven or microwave.
- Tip 2: This dish can be frozen for later enjoyment! Just ensure it’s cooled down completely before transferring it to a freezer-safe container.
- Tip 3: Consider serving it with a side of rice or a fresh green salad to balance the flavors.
- Tip 4: If you prefer more heat, feel free to add some jalapeños or hot sauce to the mix!
- Tip 5: Substitute the chicken with plant-based proteins like tofu or tempeh for a vegetarian version.
- Tip 6: This skillet meal is perfect for meal prep! Make a batch at the beginning of the week for quick lunches or dinners.