Santa Fe Chicken Skillet (Print Version)
Tender chicken, beans, and corn in a cheesy, flavorful skillet for a quick Southwest-inspired meal.
# Ingredients:
→ Main Ingredients
01 -
2 large chicken breasts
02 -
0.5 teaspoon garlic powder
03 -
0.5 teaspoon chili powder
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
2 tablespoons olive oil
07 -
0.5 medium onion, chopped
08 -
284 grams canned Ro-tel diced tomatoes with green chilies, drained
09 -
400 grams canned black beans, drained and rinsed
10 -
340 grams canned corn, drained
11 -
0.5 teaspoon smoked paprika
12 -
1 cup Mexican cheese blend
13 -
Fresh cilantro, chopped (optional, to taste)
# Steps:
01 -
Preheat oven to 200°C. Position the rack in the center. Cut chicken breasts lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
02 -
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until lightly golden. Remove chicken from skillet and set aside.
03 -
Add chopped onion to the same skillet. Sauté for 5 minutes until softened and lightly browned.
04 -
Stir in drained tomatoes, black beans, corn, and smoked paprika. Scrape any browned bits from the skillet and heat the mixture for 2 minutes.
05 -
Nestle chicken cutlets back into skillet. Spoon vegetable mixture over chicken. Sprinkle Mexican cheese blend over entire skillet, focusing cheese on chicken pieces.
06 -
Transfer skillet to oven. Bake for 5–7 minutes or until chicken is fully cooked (internal temperature reaches 74°C) and cheese is melted. Optionally, broil for a few minutes for a golden cheese finish, monitoring to prevent burning.
07 -
Remove from oven, top with chopped fresh cilantro if desired, and serve immediately.
# Notes:
01 -
If your skillet is not oven-safe, transfer contents to a baking dish before baking or continue cooking covered on the stovetop to melt the cheese.