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
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- 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.