Description
This Santa Fe Chicken Skillet is a quick and flavorful dish made with tender chicken, black beans, corn, and a cheesy southwest sauce. Ready in just 30 minutes, it’s the perfect meal for busy weeknights or meal prepping.
Ingredients
Scale
- 2 large chicken breasts, sliced into 4 thinner cutlets
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper to taste
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 1 (10 ounce) can Ro-tel diced tomatoes with green chilies, drained
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 1/2 teaspoon smoked paprika
- 1 cup Mexican cheese blend
- Fresh cilantro, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the chicken breasts into 4 thinner cutlets and season both sides with garlic powder, chili powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown. Remove the chicken from the skillet.
- In the same skillet, sauté the onion for 5 minutes or until softened and lightly browned.
- Stir in the Ro-tel tomatoes, black beans, corn, and smoked paprika. Let it heat through for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet, spoon some of the tomato mixture over the chicken, and sprinkle with cheese.
- Transfer the skillet to the oven and bake for 5-7 minutes or until the chicken reaches 165°F and the cheese is melted.
- Top with fresh cilantro if desired and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Santa Chicken Skillet