Santa Fe Chicken Skillet Recipe
30-Minute Meal Chicken.
A simple one-pan skillet meal with chicken, black beans, corn, and southwest spices, topped with melty cheese.
I remember the first time I made this. It was a rainy Tuesday, and I was staring into the pantry, feeling completely uninspired. I saw a can of black beans, some corn, and those Ro-tel tomatoes that are always there for you. I just started adding things to the skillet, and honestly, the result was magic. It felt so vibrant and alive. Now, it's a staple. It's the kind of meal that feels like a hug in a bowl, you know?
Why This Recipe is a Keeper
- •It’s a true one-pan wonder, which means cleanup is a breeze.
- •Ready from start to finish in just 30 minutes. Perfect for busy evenings.
- •So colorful and inviting, it just looks beautiful on the table.
- •It’s packed with protein and fiber for a satisfying, wholesome meal.
- •The flavors are so bright and comforting, it's like sunshine in a skillet.
Wow. Just wow. My family devoured this. My son, who is the pickiest eater, asked for seconds! He said, 'Mom, this is the best chicken ever.' I mean, that's a win. It was so easy to throw together, and the flavors were just perfect. This is going into our weekly rotation for sure.
Essential Ingredient Guide
- Ro-tel Tomatoes: This is the secret weapon, honestly. The combination of tomatoes and green chilies adds the perfect amount of flavor and a gentle warmth. Don't drain the can—that juice is part of the magic that creates the sauce.
- Chicken Breasts: Boneless, skinless breasts are so easy to work with. Cutting them into bite-sized pieces ensures they cook quickly and every spoonful has a perfect piece of chicken. You could also use thighs if you prefer darker meat.
- Tex-Mex Cheese Blend: Using a pre-shredded blend is a great shortcut. I love the mix of Monterey Jack and cheddar; it melts into a beautiful, gooey blanket over the entire skillet. It just feels so generous and comforting.
Complete Cooking Process
- First, get your chicken cubes coated in all those lovely spices. This step builds the first layer of flavor.
- Sear the chicken in a hot skillet until it's golden brown. Don't worry about cooking it all the way through just yet. Then, set it aside so it doesn't overcook.
- Using the same pan (and all those tasty browned bits!), soften your onions and peppers.
- Add the beans, corn, and Ro-tel tomatoes. This is where it starts to smell amazing. Let it all simmer together for a few minutes to become friends.
- Add the chicken back into the skillet, nestling it into the sauce.
- Now for the best part. Sprinkle that beautiful cheese all over the top. Cover the pan just long enough for it to get perfectly melty and delicious.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs would be wonderful and extra juicy. Just make sure to trim any excess fat and adjust the cooking time by a few minutes, as they can take a little longer to cook through.
→Is this recipe spicy?
It has a very mild, gentle warmth from the chili powder and Ro-tel. It's definitely family-friendly. If you prefer more heat, you could add a pinch of cayenne pepper with the other spices or sauté a diced jalapeño with the onions.
→What should I serve with this Santa Fe chicken?
It's a complete meal on its own, which is what I love about it. But it's also lovely served over a bed of fluffy rice, quinoa, or with warm tortillas for scooping. A simple side salad works beautifully, too.
→Can I make this ahead of time?
You can! It reheats really well. Just store it in an airtight container in the fridge. When you're ready to eat, warm it gently on the stove or in the microwave. The cheese might not be as perfectly melted, but the flavors will be even better.
Santa Fe Chicken Skillet Recipe
Make this easy Santa Fe chicken recipe with black beans, Ro-tel tomatoes, corn, southwest spices, and Tex-Mex cheese. Simple skillet recipe!
Timing
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Chicken
- 011 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 021 tablespoon olive oil
- 031 teaspoon chili powder
- 041/2 teaspoon cumin
- 051/2 teaspoon smoked paprika
- 061/2 teaspoon garlic powder
- 071/2 teaspoon onion powder
- 081/2 teaspoon salt
- 091/4 teaspoon black pepper
For the Skillet
- 011/2 yellow onion, chopped
- 021 bell pepper (any color), chopped
- 032 cloves garlic, minced
- 041 (15-ounce) can black beans, rinsed and drained
- 051 (15-ounce) can corn, drained
- 061 (10-ounce) can Ro-tel diced tomatoes with green chilies, undrained
- 071 cup shredded Tex-Mex cheese blend
Optional Toppings
- 01Fresh cilantro, chopped
- 02Sour cream or Greek yogurt
- 03Sliced avocado
- 04Lime wedges
Instructions
In a medium bowl, toss the cubed chicken with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
Stir in the rinsed black beans, drained corn, and the undrained can of Ro-tel tomatoes. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Return the cooked chicken to the skillet and stir everything to combine. Make sure the chicken is nestled into the bean and corn mixture.
Sprinkle the shredded Tex-Mex cheese evenly over the top of the skillet.
Reduce the heat to low, cover the skillet, and let it cook for 2-3 minutes, or until the cheese is completely melted and bubbly.
Remove from heat and garnish with fresh cilantro. Serve warm with your favorite toppings like sour cream, avocado, and a squeeze of fresh lime juice.
Notes & Tips
- 1Feel free to add other vegetables you have on hand, like zucchini or spinach.
- 2For a quick version, you can use pre-cooked shredded rotisserie chicken. Just add it in with the beans and corn to heat through.
- 3If you don't have Ro-tel, you can use a can of diced tomatoes and a small can of chopped green chilies.
Tools You'll Need
- •Don't overcrowd the skillet when browning the chicken. Cook it in two batches if needed to ensure it gets a nice golden color.
- •Rinsing the black beans helps remove excess sodium and starchy liquid, giving you a cleaner flavor.
- •Let the cheese melt completely under a lid. This traps the steam and helps it get gooey and perfect.
- •A final squeeze of fresh lime juice right before serving really wakes up all the flavors. Don't skip it!