Santa Fe Chicken Skillet

When I’m looking for a quick weeknight dinner that’s bursting with bold Tex-Mex flavors, this Santa Fe Chicken Skillet is one of my favorite go-to recipes. It’s hearty, cheesy, and full of southwest staples like corn, black beans, and Rotel tomatoes. Everything comes together in one skillet in about 30 minutes, making it a fuss-free dish that’s as comforting as it is flavorful.

Why You’ll Love This Recipe

I love this skillet dinner because it’s simple, filling, and doesn’t require a long list of fancy ingredients. The seasoned chicken cooks quickly, the tomato-bean-corn mixture adds heartiness, and the melted cheese ties everything together. Plus, it’s family-friendly and flexible — I can spice it up or keep it mild depending on who I’m serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 chicken breasts, sliced into 4 thin cutlets
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1 small onion, chopped (I prefer sweet/Vidalia)
• 1 can Rotel tomatoes (with green chilies)
• 1 can black beans, drained and rinsed
• 1 cup corn (canned, frozen, or fresh)
• 1 teaspoon smoked paprika
• 1 cup shredded Mexican blend cheese
• Optional: fresh cilantro, for garnish

Directions

Step 1: Prep and Season the Chicken
I preheat my oven to 375°F (190°C). Then I season the chicken cutlets with salt, pepper, garlic powder, and chili powder.

Step 2: Cook the Chicken
In a large oven-safe skillet, I heat olive oil over medium-high heat. I sear the chicken on both sides until golden, about 3–4 minutes per side. I don’t worry if it’s not fully cooked yet — it will finish in the oven. I remove the chicken to a plate.

Step 3: Make the Sauce Base
In the same skillet, I sauté the chopped onion until softened. I add the Rotel tomatoes, black beans, corn, and smoked paprika, stirring well and scraping up any browned bits from the pan.

Step 4: Combine and Bake
I nestle the chicken back into the skillet and spoon some of the tomato mixture over the top. Then I sprinkle cheese generously over everything. I transfer the skillet to the oven and bake for 10–12 minutes, or until the chicken is fully cooked (internal temp 165°F) and the cheese is melted and bubbly.

Step 5: Serve
I garnish with fresh cilantro before serving. This dish is perfect with warm tortillas, rice, or even a side salad.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: Approximately 420 per serving

Variations

• Sometimes I swap chicken breasts for chicken thighs for juicier results.
• For extra heat, I stir in sliced jalapeños or a pinch of cayenne.
• I make it heartier by adding cooked rice directly to the skillet before baking.
• For a lighter version, I reduce the cheese and serve it with a fresh avocado salsa on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently on the stovetop or in the microwave. If I want to keep the cheese bubbly, I reheat in the oven at 350°F until hot.

FAQs

Can I make this without an oven-safe skillet?

Yes. I cook everything in a regular pan, then transfer to a baking dish before adding the cheese and finishing in the oven.

What sides go well with Santa Fe chicken?

I usually serve it with cilantro-lime rice, tortilla chips, or a simple green salad.

Can I use frozen corn instead of canned?

Yes, frozen corn works perfectly. I thaw it slightly before adding to the skillet.

Can I make this recipe ahead?

I can prep the chicken and sauce mixture ahead of time, then assemble and bake when ready to serve.

How do I know when the chicken is done?

I use a meat thermometer — the chicken should reach 165°F internally to be safe and juicy.

Conclusion

This Santa Fe Chicken Skillet is everything I love in a weeknight dinner — quick, hearty, and packed with flavor. With tender chicken, smoky spices, beans, corn, and plenty of melted cheese, it’s a dish that always satisfies without requiring much effort. Whether I’m cooking for the family or just myself, this skillet is a dependable, crowd-pleasing recipe I keep coming back to.

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