Name: Santa Fe Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwest
Ingredients: 2 boneless, skinless chicken breasts (sliced into 4 thinner cutlets); Salt and pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 tablespoon olive oil; 1 sweet onion (such as Vidalia), diced; 1 can Ro-tel tomatoes (with green chilies); 1 can black beans, drained and rinsed; 1 can corn, drained; 1 teaspoon smoked paprika; 1 to 1½ cups shredded Mexican blend cheese; Optional garnishes: fresh cilantro, lime wedges, sliced avocado

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This Santa Fe Chicken Skillet is a bold, satisfying one-pan meal I turn to when I want something quick, hearty, and full of flavor. With tender seared chicken, black beans, corn, Ro-tel tomatoes, and plenty of southwest spices, it’s a cheesy, comforting dish that hits the table in just 30 minutes. I love that it uses pantry staples and delivers maximum flavor with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it’s perfect for busy weeknights when I want something fast but still packed with flavor. The combination of smoky paprika, chili powder, and garlic brings out that classic Tex-Mex vibe, and the cheese melted over the top ties it all together. It’s a complete meal in one skillet—no sides required, though I do like to scoop it up with tortilla chips or serve it over rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (sliced into 4 thinner cutlets)
Salt and pepper
Garlic powder
Chili powder
Olive oil
1 sweet onion (like Vidalia), diced
1 can Ro-tel tomatoes (with green chilies)
1 can black beans, drained and rinsed
1 can corn, drained
Smoked paprika
1 to 1½ cups Mexican blend shredded cheese

Directions

Season chicken cutlets with salt, pepper, garlic powder, and chili powder.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken on both sides until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
In the same skillet, add a little more oil if needed and sauté the diced onion until softened.
Stir in the Ro-tel tomatoes, black beans, corn, and smoked paprika. Simmer for a few minutes until everything is warmed through and flavors combine.
Nestle the chicken back into the skillet and spoon some of the mixture over the top.
Sprinkle shredded cheese generously over everything.
Cover the skillet with a lid (or foil) and let the cheese melt for a few minutes. Alternatively, I pop it under the broiler for a golden finish.
Serve hot, garnished with fresh cilantro, lime wedges, or sliced avocado if desired.

Servings and timing

This recipe serves 4 people and takes about 10 minutes of prep and 20 minutes of cooking. It’s ready in just 30 minutes, which makes it a regular weeknight dinner option in my kitchen.

Variations

When I want to change things up, I add sliced bell peppers or jalapeños to the onion while sautéing. I’ve also tried it with shredded rotisserie chicken when I need something even faster. For a low-carb version, I skip the beans and corn and add diced zucchini or cauliflower rice. Sometimes I swap the cheese for pepper jack to give it more of a spicy kick.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat it on the stovetop or in the microwave until warmed through. If the cheese dries out a little, I add a splash of water or broth to bring back the moisture. This dish also freezes decently—I just store it in a freezer-safe container and thaw it overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often swap in boneless, skinless chicken thighs for even more flavor and moisture. They work perfectly in this recipe.

Is this dish spicy?

It has a mild kick from the Ro-tel and spices, but I can easily adjust the heat by using a milder or spicier version of Ro-tel or adding hot sauce to taste.

What’s the best cheese to use?

I like Mexican blend cheese for its meltability and flavor, but cheddar, Monterey Jack, or pepper jack all work well.

Can I make it ahead of time?

Yes, I sometimes prep the entire skillet and refrigerate it before baking or reheating later. Just be sure to melt the cheese right before serving.

What can I serve it with?

I usually serve it over rice, quinoa, or with tortilla chips. It also works well as a filling for tacos or burritos.

Conclusion

This Santa Fe Chicken Skillet is one of my favorite go-to recipes for a flavorful, all-in-one dinner that satisfies everyone at the table. It’s quick, customizable, and uses ingredients I almost always have on hand. Whether I keep it classic or mix in my own twist, it never disappoints.