It was one of those long Tuesdays. The kind where the sun sets before you realize you’ve barely eaten lunch. I needed something comforting, something warm and bold but also quick. That’s when I reached for my trusty skillet and made this Santa Fe Chicken Skillet. It’s become my go-to when life feels busy but my belly craves flavor and heart.
Table of Contents
Why You’ll Love This Santa Fe Chicken Skillet
This dish checks every cozy dinner box. It’s ready in just 30 minutes, all in one skillet—so cleanup is a breeze. The smoky Southwest spices mingle with melty cheese, sweet corn, and juicy tomatoes. And you can tweak it easily for picky eaters or spicier palates. It’s one of those meals that makes your kitchen smell amazing and your table feel full—even on weeknights.
Ingredients Overview
Most of these ingredients live right in your pantry or fridge already. You’ll need chicken breasts, canned corn, black beans, and that little flavor bomb—Ro-tel tomatoes with green chilies. The spices? Just the usual: chili powder, garlic powder, and smoky paprika. A handful of shredded cheese brings it all together with irresistible gooeyness.
Key Ingredients You’ll Need
- Chicken breasts: Sliced thin so they cook fast and stay tender
- Ro-tel diced tomatoes with green chilies: Adds bright acidity and a touch of heat
- Black beans, corn, onion: A hearty trio that builds texture and Southwest soul
- Spices: Chili powder, garlic powder, smoked paprika for bold warmth
- Mexican cheese blend: Melts perfectly and wraps every bite in comfort
Essential Tools for Success
Grab an oven-safe skillet—cast iron works beautifully here. A digital meat thermometer helps you hit that perfect 165°F for juicy chicken, though it’s not essential if you keep a close eye.
How to Make Santa Fe Chicken Skillet
Start by preheating your oven to 400°F and slicing your chicken into 4 thin cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
Heat olive oil in your skillet over medium-high. Sear the chicken for 3 to 4 minutes on each side until golden brown. Don’t rush this step. If the chicken sticks, wait a little longer—it’ll release when it’s ready. Then set the chicken aside.
In the same skillet, toss in chopped onion. Sauté for about 5 minutes until it softens and starts to brown. Add your drained Ro-tel, black beans, corn, and smoked paprika. Stir well and scrape up those browned bits—they hold so much flavor.
Return the chicken to the skillet. Spoon the tomato-bean mixture over the top so each cutlet gets some love. Sprinkle the cheese generously, focusing mostly on the chicken.
Pop the skillet into the oven. Bake for 5 to 7 minutes or until the cheese melts and the chicken reaches 165°F. If you want that golden top, broil it for just a minute.
Garnish with chopped cilantro if you like a fresh finish, then serve it up while it’s hot and bubbly.
Step-by-Step Cooking Tips
- If your chicken sticks during searing, let it cook longer until it releases
- Scrape up the browned bits from the skillet after sautéing onion—they add so much flavor
- For a golden, bubbly cheese top, broil briefly (just 1–2 minutes)
Substitutions & Variations
Want less spice? Swap in mild Ro-tel or use canned tomatoes with diced green chilies. If you’re out of Ro-tel altogether, try adding chopped jalapeño for heat or poblano for something milder.
No chicken tonight? Skip it and double the beans, or add tofu. You can also slice up the finished chicken and serve it in tacos or over rice bowls. This dish welcomes creativity.
What to Serve With It
This skillet dinner is hearty, but it pairs so well with simple sides. Try it with fluffy rice, a fresh avocado corn salad, or even a zesty jalapeño slaw. You can also scoop it up with tortilla chips or serve it in taco shells for a fun twist.
For another flavorful chicken dinner idea, don’t miss these cheesy chicken garlic wraps with southwest flair.
Leftovers & Storage Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet over low heat or microwave in short bursts. I don’t recommend freezing it—cheese and beans don’t always bounce back well.
Santa Fe Chicken Skillet Recipe Card
Print
Santa Fe Chicken Skillet (Easy One-Pan Recipe)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick, bold, and cheesy one-pan Santa Fe Chicken Skillet packed with juicy chicken, smoky spices, black beans, corn, and melty cheese.
Ingredients
2 large chicken breasts, halved into 4 cutlets
1/2 tsp garlic powder
1/2 tsp chili powder
Salt & pepper to taste
2 tbsp olive oil
1/2 medium onion, chopped
1 (10 oz) can Ro-tel diced tomatoes & green chilies, drained
1 (14 oz) can black beans, drained & rinsed
1 (12 oz) can corn, drained
1/2 tsp smoked paprika
1 cup Mexican cheese blend
Fresh chopped cilantro (optional)
Instructions
1. Preheat oven to 400°F and position the rack in the center.
2. Slice the chicken breasts into 4 thin cutlets and season with garlic powder, chili powder, salt, and pepper.
3. Heat oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side, then remove from skillet.
4. Sauté onion in the same skillet for about 5 minutes, until soft and lightly browned.
5. Stir in Ro-tel tomatoes, black beans, corn, and smoked paprika. Heat through and scrape any browned bits.
6. Return the chicken to the skillet. Spoon tomato mixture over the chicken.
7. Sprinkle cheese over the chicken and mixture.
8. Bake for 5–7 minutes until the chicken is 165°F and cheese is melted. Broil briefly for browning if desired.
9. Garnish with cilantro and serve immediately.
Notes
If chicken sticks while frying, let it cook longer until it releases naturally.
Use mild Ro-tel or canned tomatoes with green chilies for less spice.
Add chopped jalapeño or poblano for a spicier or milder version.
Use any oven-proof skillet or transfer to a baking dish.
Can be sliced and served in tacos.
Pairs well with rice, avocado corn salad, or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Skillet + Baked
- Cuisine: Southwest
Nutrition
- Serving Size: 1 cutlet with topping
- Calories: 410
- Sugar: 4g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
Related Recipes to Try
If you loved this skillet dinner, you might also enjoy:
- slow cooker chicken enchilada casserole
- creamy baked chicken breast recipe
- easy crockpot chicken and dumplings
You can also find more comforting weeknight ideas on my Pinterest board.
FAQs
What sides go with Santa Fe chicken?
Rice is a classic, but you can also serve it with corn salad, jalapeño slaw, or tortilla chips.
What is Santa Fe chicken?
It’s a flavorful skillet dish with seasoned chicken, tomatoes, corn, black beans, and cheese—Southwest-style comfort food.
How to make Earl’s Santa Fe chicken salad?
While this recipe is a warm skillet version, for a salad like Earl’s, you’d use grilled Santa Fe chicken sliced over greens with avocado, corn, black beans, and a creamy cilantro dressing.
How long to have chicken on the pan?
About 3–4 minutes per side, or until golden brown. Let it release naturally to avoid tearing.
