Description
This Santa Fe Chicken Skillet is a vibrant, flavorful one-pan meal perfect for a quick and hearty dinner. Tender chicken breasts are seasoned with a smoky spice blend, seared until golden, then baked with a savory mix of tomatoes, black beans, corn, and melted Mexican cheese. Finished with fresh cilantro, this dish delivers a comforting Southwestern flair in just 30 minutes.
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
Vegetable and Bean Mixture
- 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: Preheat your oven to 400°F (204°C) and position the rack in the middle to ensure even cooking.
- Prepare the Chicken: Slice the chicken breasts lengthwise to create four thinner cutlets. Season both sides evenly with garlic powder, chili powder, salt, and pepper.
- Sear the Chicken: Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 3 to 4 minutes on each side until they are lightly golden. Remove the chicken from the skillet and set aside.
- Sauté the Onion: In the same skillet, add the chopped onion and sauté for about 5 minutes until softened and lightly browned, stirring occasionally.
- Add Vegetables and Spices: Stir in the drained Ro-tel diced tomatoes and green chilies, black beans, corn, and smoked paprika. Cook for a couple of minutes, scraping the bottom of the skillet to incorporate all the browned bits for added flavor.
- Combine Chicken and Mixture: Return the chicken cutlets to the skillet, nestling them into the vegetable and bean mixture. Spoon some of the mixture over the top of the chicken to keep it moist.
- Add Cheese and Bake: Sprinkle the Mexican cheese blend evenly over the chicken and vegetable mixture. Transfer the skillet to the preheated oven and bake for 5 to 7 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted. Optionally, broil for 1-2 minutes at the end to brown the cheese, watching carefully to prevent burning.
- Garnish and Serve: Remove the skillet from the oven and top with freshly chopped cilantro if desired. Serve immediately for the best flavor and texture.
Notes
- Using an oven-safe skillet is crucial for easy transfer from stovetop to oven.
- Broiling the cheese is optional but adds a nice browned finish.
- Make sure to check the chicken’s internal temperature to ensure it’s fully cooked and safe to eat.
- Fresh cilantro adds brightness but can be omitted if not preferred.
- Drain canned ingredients well to prevent excess liquid in the skillet.
