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Santa Fe Chicken skillet with black beans corn melted cheese and fresh herbs in warm light
Joe Rooney

Santa Fe Chicken: Easy and Irresistible Skillet Recipe

This easy Santa Fe Chicken skillet recipe features tender chicken breasts cooked with black beans, corn, Ro-tel tomatoes, southwest spices, and melty Mexican cheese. Ready in just 30 minutes, it's a delicious Tex-Mex meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts
  • 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, to taste)

Method
 

  1. Preheat the oven to 400F and move the rack to the middle position.
  2. Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with garlic powder, chili powder, and salt & pepper.
  3. Add the olive oil to an oven-safe skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until lightly golden. Remove chicken from the pan.
  4. Add the chopped onion to the skillet and sauté for 5 minutes until softened and lightly browned.
  5. Stir in the Ro-tel tomatoes, black beans, corn, and smoked paprika. Heat through for a few minutes, scraping up browned bits from the pan.
  6. Return the chicken to the skillet and spoon some of the tomato, bean, and corn mixture over the chicken. Sprinkle the Mexican cheese blend over everything.
  7. Place the skillet in the oven for 5-7 minutes until the chicken is cooked through (165F) and the cheese is melted. Optionally broil for a few minutes to brown the cheese, watching carefully to avoid burning.
  8. Top with fresh chopped cilantro if desired and serve immediately.

Notes

  • If your skillet is not oven-proof, transfer the contents to a baking dish before placing in the oven, or continue cooking the chicken covered in the skillet until cheese melts. This recipe is also featured in Salt & Lavender: Everyday Essentials.