Description
This Santa Fe Chicken Skillet is a vibrant, flavorful dish featuring tender chicken breasts seasoned with chili and garlic powders, then simmered with a zesty blend of Rotel tomatoes, black beans, and corn. Topped with a melted Mexican cheese blend and fresh cilantro, it’s a quick and satisfying recipe perfect for a weeknight dinner.
Ingredients
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 Add-ins
- 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)
Instructions
- Preheat the Oven: Set your oven to 400°F and position the rack in the middle to ensure even cooking of the skillet dish.
- Prepare the Chicken: Slice the chicken breasts horizontally to get 4 thinner cutlets. Season both sides evenly with garlic powder, chili powder, salt, and pepper for a balanced flavor base.
- Sear the Chicken: Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken pieces and cook for 3-4 minutes on each side until they develop a light golden crust. Remove the chicken from the skillet and set aside.
- Sauté the Onion: In the same skillet, add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion is softened and lightly browned, absorbing the browned bits from the chicken for extra flavor.
- Add Tomatoes, Beans, and Corn: Stir in the drained Rotel tomatoes, black beans, corn, and smoked paprika. Let the mixture heat through for a few minutes, scraping the skillet bottom to incorporate all the tasty browned bits into the vegetables.
- Combine Chicken and Mixture: Return the chicken cutlets to the skillet and spoon some of the tomato-bean-corn mixture over each piece, making sure each bite gets a burst of flavor.
- Add Cheese and Bake: Sprinkle the Mexican cheese blend evenly over the entire skillet, focusing on the chicken pieces. Transfer the skillet to the oven and bake for 5-7 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly. For a golden cheese topping, broil for an additional 1-2 minutes, but monitor carefully to prevent burning.
- Garnish and Serve: Finish by sprinkling fresh chopped cilantro on top if desired, and serve the dish immediately for a warm, hearty meal.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven without extra dishes.
- Adjust chili powder and Ro-tel tomatoes for more or less spice depending on your preference.
- Check chicken temperature with a meat thermometer to ensure safety and juiciness.
- Broil cheese at the end carefully to avoid burning while getting a browned finish.
- Leftovers can be refrigerated and reheated, but the cheese may not be as melty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
