Santa Fe Chicken Skillet is a one-pan, flavor-packed meal featuring juicy chicken, black beans, corn, tomatoes, and bold Southwestern spices. This easy dish comes together in just 30 minutes, making it perfect for a quick weeknight dinner. Serve it over rice, in tortillas, or as a hearty low-carb meal!
Why You’ll Love This Recipe
- One-Pan Meal – Minimal cleanup with maximum flavor.
- Quick & Easy – Ready in just 30 minutes.
- Bold Southwestern Flavors – A perfect mix of smoky, spicy, and savory.
- Healthy & Protein-Packed – Loaded with lean chicken, beans, and veggies.
- Customizable – Serve with rice, in tacos, or on a salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs (boneless, skinless)
- Black beans (drained and rinsed)
- Corn kernels (fresh, frozen, or canned)
- Diced tomatoes with green chilies (Rotel works great)
- Red bell pepper (chopped)
- Onion (chopped)
- Garlic (minced)
- Olive oil
- Chicken broth
- Shredded cheese (cheddar or Mexican blend)
- Cilantro (chopped, for garnish)
- Lime wedges (for serving)
For the Seasoning:
- Chili powder
- Cumin
- Smoked paprika
- Oregano
- Salt & black pepper
Directions
1. Cook the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season the chicken with chili powder, cumin, paprika, oregano, salt, and pepper.
- Cook for 4-5 minutes per side, until golden brown and cooked through. Remove and set aside.
2. Sauté the Vegetables
- In the same skillet, add a little more oil if needed.
- Sauté onion and bell pepper for 2-3 minutes, until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
3. Combine & Simmer
- Add black beans, corn, diced tomatoes with green chilies, and ½ cup chicken broth.
- Bring to a simmer and cook for 5 minutes to blend flavors.
4. Add the Chicken & Cheese
- Slice or shred the cooked chicken and return it to the skillet.
- Sprinkle with shredded cheese and cover for 2 minutes, until melted.
5. Serve & Enjoy
- Garnish with chopped cilantro and fresh lime wedges.
- Serve over rice, in tortillas, or enjoy as is!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Santa Fe Chicken – Add diced jalapeños or extra chili powder.
- Creamy Version – Stir in ½ cup sour cream or cream cheese before serving.
- Low-Carb Option – Serve over cauliflower rice or in lettuce wraps.
- Slow Cooker Version – Add all ingredients (except cheese) to a slow cooker and cook on low for 6 hours. Shred chicken and stir in cheese before serving.
- Vegetarian Option – Swap chicken for extra beans or tofu.
Storage/Reheating
- Storage – Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating – Warm in a skillet over medium heat or microwave in 30-second intervals.
- Freezing – Freeze in portions for up to 3 months. Thaw overnight before reheating.
FAQs
Can I use rotisserie chicken?
Yes! Just add shredded rotisserie chicken during the last 5 minutes of cooking.
What’s the best cheese for this dish?
Cheddar, Monterey Jack, or a Mexican blend work great.
Can I make this dairy-free?
Yes! Skip the cheese or use a dairy-free alternative.
How do I make it extra saucy?
Add more chicken broth or tomato sauce for a saucier consistency.
Can I use frozen corn?
Yes! Just add it straight to the skillet—no need to thaw.
What can I serve this with?
Rice, quinoa, tortillas, tortilla chips, or a side salad all pair well.
Can I bake this dish?
Yes! Transfer everything to a baking dish, top with cheese, and bake at 375°F (190°C) for 15 minutes.
How do I make it extra crispy?
Top with crushed tortilla chips or crispy fried onions before serving.
Can I add more veggies?
Absolutely! Bell peppers, zucchini, spinach, or mushrooms all work well.
What’s a good topping?
Avocado, sour cream, extra cheese, or hot sauce add great flavor.
Conclusion
Santa Fe Chicken Skillet is a fast, delicious, and versatile meal that’s loaded with bold flavors. Whether served over rice, in tacos, or as a low-carb bowl, this dish is perfect for any occasion. Try it today and enjoy a one-pan dinner that’s easy, healthy, and satisfying!
Print
Santa Fe Chicken Skillet
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, One-Pan Meal
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Santa Fe Chicken Skillet is a quick, one-pan meal packed with tender chicken, black beans, corn, and zesty Tex-Mex flavors. It’s easy, hearty, and perfect for a weeknight dinner!
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup canned black beans, drained & rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1/2 cup chicken broth
- 1 cup shredded Mexican blend cheese
- 2 green onions, sliced (for garnish)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Cook the chicken – Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with salt, pepper, chili powder, cumin, garlic powder, and onion powder. Cook for 5-6 minutes, until browned.
- Add the veggies – Stir in black beans, corn, diced tomatoes, and chicken broth. Simmer for 5 minutes, allowing flavors to meld.
- Melt the cheese – Sprinkle cheese over the skillet, cover, and cook for 2 minutes, until melted.
- Garnish & serve – Top with green onions, cilantro, and a squeeze of lime. Serve over rice, in tacos, or with tortilla chips!
Notes
- Make It Spicy: Add diced jalapeños or extra chili powder.
- Protein Swap: Use ground turkey or shrimp instead of chicken.
- Low-Carb Option: Serve over cauliflower rice or lettuce wraps.