This Santa Fe Chicken Skillet is packed with juicy chicken, vibrant veggies, and tasty spices all cooked in one pan. It’s colorful and full of flavor!
You’ll love how quick it is to whip up, making weeknight dinners easy-peasy. Plus, who doesn’t enjoy less cleanup? It’s a win-win! 🥳
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts provide lean protein. You can use thighs for juicier flavor or swap with tofu for a vegetarian option.
Spices: Chili powder and cumin add depth. If you’re low on one, paprika can work as a milder substitute, while cayenne adds heat. Adjust according to your taste!
Beans: Black beans are a staple here, but pinto or kidney beans will also work. If you’re avoiding beans, try adding more vegetables like zucchini or bell peppers instead.
Corn: Canned corn is quick and easy. If fresh corn is in season, it’s delicious! Frozen corn is also a good, time-saving alternative.
Cheese: Cheddar and Monterey Jack make a melty duo. If you’re dairy-free, cashew cheese or a plant-based cheddar can add creaminess without the lactose.
Cilantro: Fresh cilantro gives a nice pop, but if you’re not a fan, parsley can brighten the dish too.
How Do I Make Sure My Chicken is Cooked Perfectly?
The key to juicy chicken is cooking it right! First, heat your skillet over medium-high heat and sear the chicken until it’s browned. This locks in moisture. Then, while baking, check doneness by using a meat thermometer—165°F (75°C) is perfect.
- Sear chicken for 5-6 minutes on each side before baking.
- During baking, check the internal temp with a meat thermometer.
- Let it rest for a few minutes after baking before serving to keep juices inside.
Santa Fe Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Skillet Mixture:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
For the Topping:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook in the oven, making the total time around 45 minutes. You’ll love how quickly this colorful and tasty dish comes together!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This step is important to make sure your chicken cooks perfectly. While it heats up, gather all your ingredients so you’re ready to go!
2. Season the Chicken:
Heat the olive oil in a large skillet that can go in the oven (like cast iron). Sprinkle the chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper on both sides. This gives them a delicious Southwest flavor!
3. Sear the Chicken:
Add the seasoned chicken to the skillet. Cook for about 5-6 minutes on each side until they are golden brown. Once they’re nicely seared, take out the chicken and set it aside on a plate.
4. Make the Skillet Mixture:
In the same skillet, add the drained black beans, corn, and diced tomatoes (with their juices). Stir everything together and let it simmer for a minute or two—this will create a wonderful base for your chicken.
5. Combine and Add Cheese:
Return the chicken back to the skillet, placing it right in the middle of the bean and corn mixture. Then, pile on the shredded cheddar and Monterey Jack cheese on top of each chicken breast. Get ready for some gooey goodness!
6. Bake:
Carefully transfer the whole skillet into your preheated oven. Bake for 25-30 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
7. Garnish and Serve:
Once finished, take the skillet out of the oven. Sprinkle fresh chopped cilantro on top as a lovely finishing touch. Serve hot and enjoy this hearty meal that everyone will love!
Can I Substitute the Chicken Breasts with Another Protein?
Absolutely! You can use boneless, skinless chicken thighs for a juicier alternative. If you prefer a meatless option, consider using diced firm tofu or tempeh. Just adjust the cooking time as needed—ok to skip the searing if using tofu!
What Other Vegetables Can I Add to This Skillet?
Feel free to get creative! Bell peppers, zucchini, or even spinach can be great additions. Just add them to the skillet along with the beans and corn to ensure they cook down well with the other ingredients.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just place in the microwave or warm it on low in a skillet until heated through. You might want to add a splash of broth to keep it moist!
Can I Make This Recipe Without Cheese?
Of course! If you’re dairy-free, try nutritional yeast for a cheesy flavor replacement or simply skip it altogether. You could also top the dish with sliced avocado or a dollop of guacamole for creaminess!
