Save
This Santa Fe chicken skillet is my weeknight solution when everyone wants something hearty but I do not feel like making a huge mess in the kitchen. It is bursting with Tex Mex flavor thanks to southwest spices creamy cheese and chunky veggies and it comes together in half an hour all in one pan for less cleanup and more family time.
The first time I served this at a neighborhood potluck I was shocked at how fast it disappeared. Now it is my answer whenever someone requests a crowd pleaser.
Ingredients
- Large chicken breasts: Lean protein that cooks quickly and stays juicy when seared. Look for chicken that is firm and pink with no gray spots for the freshest taste.
- Garlic powder: Gives warmth and a savory base. Choose a brand that smells strong and fresh.
- Chili powder: Brings gentle heat and color. Go for a chili powder with bright reddish color and a fragrant aroma for punchy flavor
- Salt and pepper: Fundamental for seasoning chicken. Use freshly cracked pepper for best taste
- Olive oil: Key for getting a nice golden sear
- Medium onion: Sweetness and depth. Pick an onion that is heavy and firm.
- Ro tel diced tomatoes and green chilies: Classic southwest tang and a bit of spice. Use the original or mild version if you want it less spicy
- Black beans: Creamy and satisfying Buy beans that are shiny and hold their shape when rinsed
- Corn: Juicy and slightly sweet Opt for corn with a crisp bright yellow color
- Smoked paprika: Adds a subtle smoky flavor that gives an authentic vibe. Choose a paprika labeled smoked for best results
- Mexican cheese blend: Melts perfectly and brings that irresistible gooey topping
- Fresh cilantro: Bright fresh flavor for topping. Buy bunches that look vibrant and are not wilted
Step by Step Instructions
- Prepare the Chicken:
- Cut the chicken breasts lengthwise so you end up with four thinner cutlets Season both sides with garlic powder chili powder salt and pepper for an even layer of flavor
- Sear the Chicken:
- Add olive oil to an oven safe skillet and heat over medium high until shimmering Sear the chicken cutlets for about three to four minutes per side until lightly golden and just starting to cook through Remove chicken from pan and set aside
- Soften the Onion:
- In the same skillet add chopped onion and sauté over medium heat for five minutes Stir occasionally until the onion softens turns translucent and starts to brown slightly capturing all those tasty browned bits
- Build the Skillet Base:
- Add drained Ro tel tomatoes black beans and corn to the onions Sprinkle in smoked paprika and stir well Cook just a couple minutes until heated through and all the ingredients are combined Use a spoon to scrape up every browned bit at the pan’s bottom to enrich the sauce
- Add Chicken and Cheese:
- Return the chicken cutlets to the pan and spoon some of the tomato bean and corn mix over each piece Sprinkle with a generous layer of cheese concentrating most directly on the chicken so it melts over the top
- Bake and Finish:
- Move the skillet to the oven and bake five to seven minutes at four hundred degrees until chicken reaches one hundred sixty five degrees and cheese melts completely For a golden bubbly top you can broil for a short minute keeping a close eye so nothing burns
- Garnish and Serve:
- Once out of the oven top with fresh cilantro if you like and serve hot The cheese will be melty and the sauce bubbling around the chicken
Save
My favorite ingredient here is the smoked paprika It adds just the right backyard grilliness without needing to actually light a grill My youngest always sneaks extra cheese on their piece because according to them there is no such thing as too much cheese
Storage Tips
Store leftover Santa Fe chicken in a sealed container in the fridge for up to three days The flavors develop and get even better on the second day For freezing let the skillet cool completely before portioning into zip bags or airtight containers When reheating cover with foil and warm in the oven or microwave to help the cheese go gooey again
Ingredient Substitutions
Use boneless thighs if you like richer flavor or swap in turkey breast for a twist Pinto beans work instead of black beans and if you want it spicier try fire roasted tomatoes or add some chopped jalapeño No Mexican blend cheese No problem Shredded cheddar or Monterey Jack both work
Serving Suggestions
Serve this over rice or scoop it up with crunchy tortilla chips Add a dollop of sour cream sliced avocado or extra cilantro on top to make it feel like a festive Tex Mex feast Leftovers are awesome in a tortilla for the best speedy quesadilla
Cultural Context
This skillet recipe channels the flavors often found in Santa Fe New Mexico which are known for their fusion of Mexican and American Southwest traditions Ro tel tomatoes and black beans are a classic convenience combo in home style cooking from Texas to Arizona This dish brings those big bold flavors together in a way that feels like a homestyle celebration
Recipe FAQs
- → Can I use different beans instead of black beans?
Yes, pinto or kidney beans are good alternatives if you prefer or have them on hand.
- → What kind of cheese works best?
A Mexican cheese blend melts well and adds great flavor, but cheddar or Monterey Jack also work nicely.
- → Can I make it without an oven-safe skillet?
Absolutely! Just transfer everything to a baking dish before baking, or cover your skillet with a lid to melt the cheese.
- → Is this dish spicy?
It has a mild kick from chili powder and Ro-tel with green chilies. You can adjust the spice by selecting a mild or spicy Ro-tel.
- → Can I prepare this meal in advance?
You can assemble the skillet ahead of time and bake just before serving for best texture and taste.
- → What garnishes pair well with this dish?
Fresh cilantro, green onions, avocado slices, or a squeeze of lime add brightness and extra flavor.