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Close up of Santa Fe chicken with stretchy melted cheese and cilantro garnish

Santa Fe Chicken Skillet

This easy Santa Fe chicken recipe is loaded with black beans, corn, Ro-tel tomatoes, southwest spices, and melty cheese. Ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 medium onion chopped
  • 10 ounce can Ro-tel diced tomatoes and green chilies drained
  • 14 ounce can black beans drained and rinsed
  • 12 ounce can corn drained
  • 1/2 teaspoon smoked paprika
  • 1 cup Mexican cheese blend
  • Fresh cilantro chopped, optional

Equipment

  • oven-safe skillet
  • Instant read meat thermometer
  • Cutting board and knife

Method
 

  1. Preheat the oven to 400°F and move the rack to the middle position.
  2. Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
  3. Add the olive oil to an oven-safe skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until lightly golden. Remove chicken from the pan.
  4. Add the onion to the skillet and sauté for 5 minutes until softened and lightly browned.
  5. Stir in the Ro-tel tomatoes, black beans, corn, and smoked paprika. Heat through for 2 minutes, scraping up the browned bits from the bottom of the pan.
  6. Add the chicken back to the pan and spoon some of the bean and corn mixture onto the chicken. Sprinkle the cheese over everything, concentrating it on the chicken.
  7. Place the skillet in the oven for 5-7 minutes until the chicken reaches 165°F internally and the cheese is melted. Optional: broil for 2-3 minutes to brown the cheese.
  8. Top with fresh chopped cilantro if using, and serve immediately.

Notes

Original Ro-tel is fairly spicy, so use mild version if needed. Can substitute regular diced tomatoes plus a 4 oz can of green chilies. Store leftovers in an airtight container for 3-4 days. Reheat in a saucepan over low heat.
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