This Santa Fe Chicken Skillet is a one-pan delight packed with juicy chicken, colorful bell peppers, and black beans. It’s full of flavor and oh-so-easy to make!
Cooking in one skillet means less cleanup—a win in my book! Serve it over rice or enjoy it as is. Either way, your taste buds will thank you! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great here, but thighs can offer more flavor and juiciness. If you prefer a plant-based option, try using tofu or seitan for a meatless version.
Corn: Sweet corn adds a lovely texture. You can use fresh, frozen, or canned corn. If corn isn’t available, you might try using peas for a similar sweetness.
Black Beans: These beans bring protein and fiber. If you’re short on time, canned is perfect. If you want a different flavor, pinto beans or kidney beans can work too.
Diced Tomatoes with Green Chiles: This ingredient adds a nice kick. If you prefer less spice, look for plain diced tomatoes or add fresh bell peppers instead of green chiles.
Cheddar Cheese: I love using sharp cheddar for its punchy flavor, but Monterey Jack melts beautifully too. You can also go dairy-free with vegan cheese if needed!
How Can I Ensure the Chicken is Juicy and Well-Seasoned?
Getting that juicy chicken breast takes a bit of attention during cooking. Follow these steps for the best results:
- First, season the chicken well on both sides. Don’t skip this step, as it enhances flavor!
- Heat your skillet to medium; if it’s too hot, the chicken will cook too fast and dry out. You want that nice brown crust.
- Cook the chicken for about 5 minutes on each side. Look for that golden brown color; it means flavor is building!
- When you remove the chicken before adding other ingredients, warm it up again when you see cheese melting, ensuring it’s cooked through but still moist.
With these tips, your Santa Fe Chicken Skillet will be a hit every time! Enjoy with rice, tortillas, or a fresh salad!
How to Make Santa Fe Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Veggies and Seasoning:
- 1 cup corn (frozen or canned)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies (about 14.5 oz)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Topping:
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious Santa Fe Chicken Skillet takes about 10 minutes to prepare and 25-30 minutes to cook. You’ll have a hearty meal ready in about 40 minutes, perfect for a family dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s ready when it’s time to bake the chicken.
2. Prepare the Chicken:
In a large, oven-safe skillet, heat the olive oil over medium heat. While the oil heats up, season the chicken breasts generously with salt, pepper, cumin, paprika, garlic powder, and onion powder on both sides for a lovely flavor.
3. Brown the Chicken:
Carefully place the seasoned chicken in the skillet and cook for about 5 minutes on each side until it’s nicely browned. This will help lock in the juices. Once done, remove the chicken from the skillet and set it aside on a plate.
4. Cook the Veggies:
In the same skillet, toss in the corn, black beans, and diced tomatoes (with their juice). Stir everything together and let it simmer for about 3-4 minutes. This will warm up the veggies and allow the flavors to meld.
5. Combine Chicken and Veggies:
Now, return the chicken to the skillet, nestling it among the veggie mixture. Make sure it’s comfortable! Then, sprinkle the shredded cheddar cheese generously over the top of each chicken breast.
6. Bake Until Done:
Carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken is cooked all the way through and the cheese is melted and bubbly. You can check if the chicken is fully cooked by cutting into it—the juices should run clear.
7. Garnish and Serve:
Once it’s out of the oven, sprinkle fresh cilantro on top as a lovely garnish. Serve hot with rice, tortillas, or a fresh salad to enjoy your meal fully!
Enjoy your tasty Santa Fe Chicken Skillet!
Can I Use Thawed Frozen Chicken Breast?
Absolutely! Just be sure to thaw the chicken completely before cooking. You can thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for about an hour. Pat dry before seasoning for the best results!
Can I Substitute Other Beans or Vegetables?
Yes, feel free to get creative! You can swap black beans for pinto beans or kidney beans. For veggies, consider adding bell peppers, zucchini, or even spinach for extra nutrition. Just make sure to adjust seasoning if you choose vegetables with a strong flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or warm it in a skillet over low heat, adding a splash of water or broth to prevent drying out.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the whole dish up to the baking step, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, just pop it in the oven; you may need to add a few extra minutes to the cooking time if it’s cold from the fridge.
