Santa Fe Chicken Skillet

Why You’ll Love This Recipe

I like that this dish is full of flavor without being complicated. Everything comes together in a single skillet, which means fewer dishes to clean up. I also enjoy that it’s versatile—I can serve it over rice, scoop it up with tortilla chips, or simply enjoy it straight from the skillet. The smoky spices, cheesy topping, and fresh cilantro make it a dinner that feels special while still being so easy to prepare.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Main Ingredients
2 large chicken breasts cut into 4 thinner cutlets
0.5 teaspoon garlic powder
0.5 teaspoon chili powder
salt and pepper to taste
2 tablespoons olive oil
0.5 medium onion chopped
1 can (10 oz) Rotel diced tomatoes with green chilies drained
1 can (14 oz) black beans drained and rinsed
1 can (12 oz) corn drained
0.5 teaspoon smoked paprika
1 cup Mexican cheese blend shredded
fresh cilantro optional, for garnish

Directions

1. I preheat my oven to 400°F and place the rack in the middle position.

2. I slice the chicken breasts in half lengthwise to create 4 thinner cutlets. Then I season both sides with garlic powder, chili powder, salt, and pepper.

3. I heat olive oil in an oven-safe skillet over medium-high heat. I add the chicken and cook for 3–4 minutes per side until lightly golden. Then I remove it from the skillet and set it aside.

4. I add chopped onion to the skillet and sauté for about 5 minutes until softened and slightly browned.

5. I add the Rotel tomatoes, black beans, corn, and smoked paprika. I stir and let it heat through for 2–3 minutes, scraping up any browned bits from the pan.

6. I return the chicken to the skillet, nestling it into the mixture, and spoon some of the tomato mixture over the chicken.

7. I sprinkle cheese over the top, then transfer the skillet to the oven and bake for 5–7 minutes, or until the chicken reaches 165°F and the cheese is melted.

8. I garnish with chopped cilantro if desired and serve immediately.

Servings and Timing

This recipe makes 4 servings. The total time is 30 minutes, with 10 minutes of prep and 20 minutes of cooking.

Variations

I sometimes swap the chicken for ground turkey or beef to change things up. If I want extra heat, I add jalapeños or an extra dash of chili powder. For a lighter version, I use reduced-fat cheese or skip the cheese altogether and add sliced avocado on top after baking. I also enjoy serving this over rice, quinoa, or even inside tortillas for a skillet-to-taco meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave until hot. If I want to freeze it, I let it cool completely, then store it in a freezer-safe container for up to 2 months. When ready to eat, I thaw it in the fridge overnight and reheat as usual.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I like using boneless, skinless chicken thighs for a juicier result.

Do I need an oven-safe skillet for this recipe?

If I don’t have one, I just transfer everything to a baking dish before baking.

Can I make this recipe ahead of time?

I prepare the skillet mixture ahead, then bake it with cheese right before serving.

What can I serve with Santa Fe Chicken Skillet?

I like it with rice, tortillas, tortilla chips, or even a simple green salad.

Can I make this dish spicier?

Yes, I add extra chili powder, cayenne pepper, or sliced jalapeños.

How do I know when the chicken is fully cooked?

I always use an instant-read thermometer to check that it reaches 165°F.

Can I use fresh corn instead of canned?

Absolutely, I just cut the kernels off the cob and use about 1 ½ cups.

What cheese works best for this recipe?

I usually use a Mexican cheese blend, but cheddar or Monterey Jack also work.

Can I make this vegetarian?

Yes, I skip the chicken and add extra beans or grilled vegetables.

How do I keep the chicken from drying out?

I make sure not to overcook it in the skillet, since it finishes cooking in the oven.

Conclusion

This Santa Fe Chicken Skillet is one of my favorite ways to bring Tex-Mex flavors to the table in just 30 minutes. I love how everything cooks together in one pan for an easy cleanup, and the combination of juicy chicken, beans, corn, and melted cheese never disappoints. Whether I serve it over rice, scoop it up with chips, or enjoy it straight from the skillet, it’s always a hit for weeknight dinners.