Description
Santa Fe Chicken Skillet is a vibrant, one-pan meal featuring spiced, seared chicken breasts atop a medley of black beans, tomatoes, green chiles, and sweet corn—all topped with melted Colby Jack cheese and garnished with cilantro. This hearty dish combines bold Southwestern flavors with ease of preparation, making it ideal for busy weeknights while appealing to the whole family.
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large chicken breasts, cut in half lengthwise (about 1/2 inch thick)
- 3 tablespoons olive oil, divided
- 1 cup onion, diced
- 5 cloves garlic, minced
- 1 (15 ounce) can black beans, drained
- 1 (4.5 ounce) can green chiles
- 1 (15 ounce) can diced tomatoes
- 1 1/2 cups fresh or frozen corn
- 2 cups Colby Jack cheese, shredded
- 2 tablespoons lime juice
- Cilantro, chopped, for garnish
Instructions
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper.
- Place chicken breasts on a cutting board and coat both sides with the spice mixture.
- Heat a 12-inch skillet over medium-high heat with 2 tablespoons olive oil. Sear chicken for 3–5 minutes per side.
- Add remaining tablespoon olive oil. Add diced onion and cook for 4–5 minutes. Stir in minced garlic and cook for 30 seconds.
- Add black beans, green chiles, diced tomatoes, and corn. Cook for 3–4 minutes until heated through.
- Place chicken breasts on top of vegetable mixture in the skillet.
- Divide shredded Colby Jack cheese and sprinkle over each chicken breast. Reduce heat to low, cover, and cook 3–5 minutes until cheese melts and chicken is cooked through (165°F).
- Squeeze fresh lime juice over the top and garnish with chopped cilantro before serving.
Notes
For substitutions, use Monterey Jack or cheddar in place of Colby Jack, pinto beans instead of black beans, or red bell pepper for added color. Make ahead by prepping the spice blend and chopping veggies in advance; refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to preserve texture. If chicken seems dry, simmer with a splash of chicken broth; avoid overcooking to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 500
- Sugar: 5g
- Sodium: 1080mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 41g
- Cholesterol: 90mg
Keywords: Santa Fe Chicken