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30-Minute Santa Fe Chicken Skillet

Easy 30-Minute Santa Fe Chicken Skillet for Flavorful Dinners

This 30-Minute Santa Fe Chicken Skillet is a quick and nutritious dish, blending chicken, black beans, and corn in a flavorful one-pan meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southwestern
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Cut into uniform cutlets
  • 2 tablespoons Olive Oil For sautéing
For the Seasoning
  • 1 teaspoon Garlic Powder Can use fresh minced garlic
  • 1 teaspoon Chili Powder Adjust for spice preference
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Smoked Paprika
For the Base
  • 1 medium Onion Can swap with shallots
  • 1 can Ro-tel Diced Tomatoes & Green Chilies
For the Fillings
  • 1 can Black Beans Rinsed and drained
  • 1 cup Corn Frozen works well
For the Topping
  • 1 cup Mexican Cheese Blend For melting on top
  • 0.25 cup Fresh Cilantro Optional garnish

Equipment

  • oven-safe skillet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare an oven-safe skillet.
  2. Slice the chicken breasts in half lengthwise and season both sides with garlic powder, chili powder, salt, and pepper.
  3. In the skillet, heat olive oil over medium-high and cook the chicken cutlets for 3-4 minutes on each side until golden brown.
  4. Remove the chicken and sauté chopped onion in the same skillet for about 5 minutes until soft and translucent.
  5. Stir in the Ro-tel diced tomatoes, black beans, corn, and smoked paprika, and cook for 2 minutes until heated through.
  6. Return the cooked chicken to the skillet, sprinkle with Mexican cheese blend, and bake for 5-7 minutes until cheese is bubbly and chicken reaches 165°F.
  7. Garnish with fresh cilantro and serve.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 38gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze for up to 3 months.

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