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Santa Fe Chicken Skillet

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This Santa Fe Chicken Skillet is a cheesy, hearty one-pan Tex-Mex dinner packed with chicken, black beans, corn, and Rotel tomatoes. Ready in just 30 minutes, it’s the perfect family-friendly weeknight recipe that’s flavorful, filling, and fuss-free.

Ingredients

  • 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 (sweet/Vidalia preferred)
  • 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

Instructions

  1. Preheat oven to 375°F (190°C). Season chicken cutlets with salt, pepper, garlic powder, and chili powder.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken on both sides until golden, about 3–4 minutes per side. Remove chicken and set aside.
  3. In the same skillet, sauté onion until softened. Stir in Rotel tomatoes, black beans, corn, and smoked paprika, scraping up browned bits.
  4. Return chicken to skillet and spoon tomato mixture over top. Sprinkle cheese over everything. Transfer skillet to oven and bake for 10–12 minutes, until chicken reaches 165°F and cheese is bubbly.
  5. Garnish with cilantro and serve with tortillas, rice, or salad.

Notes

  • Swap chicken breasts for thighs for juicier results.
  • Stir in jalapeños or cayenne for extra heat.
  • Add cooked rice to skillet before baking for a heartier meal.
  • For a lighter version, reduce cheese and top with avocado salsa.
  • Leftovers store up to 3 days in fridge; reheat gently on stovetop or in oven.

Nutrition

Find it online: https://recipesbyliza.com/santa-fe-chicken-skillet/