Looking for a bold, satisfying dinner that’s ready in just 30 minutes? This Santa Fe Chicken Skillet delivers unbeatable flavor with juicy chicken, zesty Ro-Tel tomatoes, hearty black beans, sweet corn, and melty cheese — all seasoned with smoky southwest spices. It’s the perfect quick-fix weeknight meal that doesn’t sacrifice comfort or taste. Best of all, it’s made in one skillet for easy cleanup!
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Why This Santa Fe Chicken Skillet Belongs in Your Dinner Rotation
This Santa Fe Chicken Skillet checks all the right boxes — it’s fast, easy, and packed with bold, Tex-Mex inspired flavor. You only need pantry staples and one pan to whip this up, making it ideal for busy nights. The blend of garlic, chili powder, and smoked paprika brings a rich depth of flavor, while black beans and corn add substance and texture. Whether you serve it over rice, in tacos, or enjoy it solo, this dish is guaranteed to impress.
What You’ll Need to Make the Perfect Skillet Dinner
- Chicken Breasts: Sliced into cutlets for quicker cooking and a tender, juicy finish
- Garlic Powder: Adds a foundational flavor that pairs perfectly with chili spices
- Chili Powder: Brings warmth and mild heat without overpowering
- Salt & Pepper: Enhances and balances the bold spices
- Olive Oil: Helps sear the chicken to a beautiful golden crust
- Sweet Onion: Adds subtle sweetness and depth when sautéed
- Ro-Tel Tomatoes with Green Chilies: Infuse zesty heat and moisture to the base
- Black Beans: Offer protein, fiber, and a creamy texture
- Corn Kernels: Bring natural sweetness and bright contrast
- Smoked Paprika: Elevates the flavor with a hint of smokiness
- Mexican Cheese Blend: A melty mix that binds all the ingredients in cheesy goodness
- Fresh Cilantro (optional): A fresh, herbaceous finish
Smart Ingredient Swaps and Substitutions
No Rotel? No problem. Use regular diced tomatoes and add a can of green chilies (mild or hot, depending on preference) for that signature zing.
Not into heat? Choose mild Rotel or skip the chilies entirely and substitute with diced bell peppers.
Low on black beans? Pinto beans or kidney beans work well as alternatives.
Dairy-free? Swap the Mexican cheese blend for a plant-based shredded cheese or nutritional yeast for a more wholesome twist.
Gluten-free? This dish is naturally gluten-free — just double-check the labels on your canned ingredients.
How to Make Santa Fe Chicken Skillet – Step-by-Step
- Preheat the Oven: Set your oven to 400°F and position the rack in the center.
- Prep the Chicken: Slice two large chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
- Sear the Chicken: In an oven-proof skillet over medium-high heat, warm the olive oil. Cook the chicken cutlets for 3–4 minutes per side until golden. Remove from the pan and set aside.
- Sauté the Aromatics: Add chopped onion to the same skillet and cook for about 5 minutes until softened and lightly browned. This deglazes the pan and builds a flavorful base.
- Build the Sauce: Stir in the drained Rotel tomatoes, black beans, corn, and smoked paprika. Let everything heat through for a few minutes, scraping up browned bits for extra flavor.
- Assemble & Bake: Return the chicken to the skillet and spoon the tomato mixture over the top. Sprinkle evenly with shredded cheese. Transfer the skillet to the oven and bake for 5–7 minutes, or until the chicken reaches 165°F internally and the cheese is melted and bubbly.
- Serve: Garnish with fresh chopped cilantro (optional) and serve hot.
Tips for the Best Santa Fe Chicken Every Time
- Don’t rush the sear: If your chicken is sticking, let it cook a bit longer so it releases naturally from the pan. A proper sear adds both flavor and texture.
- Use an oven-safe skillet: A deep, oven-proof pan like cast iron or stainless steel makes transitioning from stovetop to oven seamless.
- Don’t overbake: Keep an eye on the chicken in the oven. Overcooked chicken becomes dry — a digital thermometer ensures perfect doneness.
- Make it ahead: You can prep the sauce base a day in advance and refrigerate it. Just sear the chicken fresh before assembling and baking.
What to Serve with Santa Fe Chicken Skillet
While this Santa Fe Chicken Skillet is plenty hearty on its own, here are some perfect pairings:
- Fluffy Rice: White, brown, or cilantro lime rice soaks up all that saucy goodness.
- Taco Night: Slice the chicken and load it into warm tortillas with sour cream and avocado.
- Fresh Salads: A tangy avocado corn salad or black bean salad offers a refreshing contrast.
- Slaws: Jalapeño slaw or chipotle slaw adds crunch and spice to your plate.
- Toppings: Add a dollop of sour cream, sliced jalapeños, or diced avocado to personalize every bite.
Customize It to Fit the Season or Your Diet
This Santa Fe Chicken Skillet is incredibly adaptable:
- Spicy Version: Add sliced jalapeños, cayenne, or a pinch of chipotle powder for extra heat.
- Low-Carb Option: Skip the corn and beans and double the tomatoes and onions for a lower-carb skillet.
- Vegetarian Twist: Swap chicken for grilled tofu or sautéed mushrooms and add extra beans.
- Meal Prep Friendly: This dish stores beautifully for 3–4 days in the fridge — great for lunches or busy weeknights.
Whether you’re feeding a family or meal prepping for the week, this Santa Fe Chicken Skillet will quickly become a go-to favorite. It delivers maximum flavor with minimal effort, and that’s a win in any kitchen.
Wrapping Up: A Weeknight Winner Full of Flavor
This Santa Fe Chicken Skillet brings everything to the table — bold flavors, simple ingredients, one-pan convenience, and serious comfort. Whether you’re cooking for picky eaters, meal prepping for the week, or just craving something cheesy and satisfying, this dish delivers in every way. With minimal prep and maximum flavor, it’s bound to become a staple in your dinner rotation. Serve it with your favorite side, enjoy the leftovers, and don’t forget — this skillet is fully customizable to fit your taste and lifestyle.
Frequently Asked Questions About Santa Fe Chicken Skillet
1. Can I make this Santa Fe Chicken Skillet ahead of time?
Absolutely! You can prep the tomato-bean-corn mixture ahead and store it in the fridge for up to 24 hours. When ready to cook, just sear the chicken, reheat the mixture, assemble, and bake. It’s a great strategy for meal prepping.
2. Is this Santa Fe Chicken Skillet spicy?
It has a mild kick thanks to the Rotel tomatoes with green chilies and chili powder. If you’re sensitive to spice, opt for the mild version of Rotel or skip the chilies altogether. Want it hotter? Add jalapeños or a dash of cayenne pepper.
3. What can I use if I don’t have an oven-safe skillet?
If your skillet isn’t oven-proof, simply transfer everything to a baking dish after assembling. Bake as instructed. You can also finish the dish on the stovetop by covering the skillet and letting the cheese melt over low heat.
More Relevant Recipes
Santa Fe Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Santa Fe Chicken Skillet is a cheesy, one-pan meal loaded with black beans, corn, Rotel tomatoes, and bold southwest spices. It’s quick, easy, and perfect for a flavorful weeknight dinner in just 30 minutes.
Ingredients
- 2 large chicken breasts: sliced into cutlets for faster cooking
- 1/2 teaspoon garlic powder: adds aromatic flavor
- 1/2 teaspoon chili powder: brings mild heat
- Salt & pepper to taste: enhances all the flavors
- 2 tablespoons olive oil: for searing the chicken
- 1/2 medium sweet onion, chopped: adds sweetness and depth
- 1 (10 oz) can Ro-tel diced tomatoes & green chilies, drained: gives a zesty kick
- 1 (14 oz) can black beans, drained and rinsed: adds protein and fiber
- 1 (12 oz) can corn, drained: brings sweetness and texture
- 1/2 teaspoon smoked paprika: for a smoky undertone
- 1 cup Mexican cheese blend: melty, creamy topping
- Fresh cilantro (optional): brightens the dish
Instructions
- Preheat oven to 400°F and move rack to the middle position.
- Slice chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.
- In an oven-safe skillet, heat olive oil over medium-high heat. Add chicken and sear for 3–4 minutes per side until lightly golden. Remove from skillet and set aside.
- Add chopped onion to the skillet and sauté for about 5 minutes, or until softened and lightly browned.
- Stir in drained Ro-tel, black beans, corn, and smoked paprika. Heat for 2–3 minutes, scraping any browned bits from the skillet bottom.
- Return chicken to the skillet and spoon some of the tomato mixture over the top.
- Sprinkle cheese over everything, concentrating on the chicken.
- Bake for 5–7 minutes or until chicken is cooked through (internal temp of 165°F) and cheese is melted. Broil for 1–2 minutes at the end for browning if desired.
- Top with chopped cilantro and serve hot.
Notes
- Use mild Rotel if you’re sensitive to spice.
- If chicken sticks while searing, give it more time to naturally release.
- No oven-safe skillet? Transfer mixture to a baking dish before baking.
- Leftovers can be refrigerated for 3–4 days but are not freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet + Oven
- Cuisine: Southwest
Nutrition
- Serving Size: 1 chicken cutlet with toppings
- Calories: 420
- Sugar: 5g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg
