Description
This Santa Fe Chicken brings together tender chicken, black beans, corn, Ro-tel tomatoes, and warm southwest spices for a cheesy, satisfying skillet meal ready in just 30 minutes.
Ingredients
Scale
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper to taste
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 1 (10 ounce) can Ro-tel diced tomatoes & green chilies, drained
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
- 1/2 teaspoon smoked paprika
- 1 cup Mexican cheese blend
- Fresh cilantro, chopped (optional)
Instructions
- Preheat the oven to 400F and move the rack to the middle position.
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
- Add the oil to an oven-safe skillet over medium-high heat. Once it’s hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
- Add the onion to the skillet and sauté for 5 minutes or until it’s softened and lightly browned.
- Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, scraping up the browned bits.
- Add the chicken back in and spoon some of the tomato mixture on top. Sprinkle the cheese evenly.
- Place the skillet in the oven for 5-7 minutes until the chicken is cooked through and the cheese is melty. Broil briefly if you want it browned.
- Top with fresh cilantro and serve immediately.
Notes
- If your skillet isn’t oven-proof, transfer everything to a baking dish before adding cheese.
- This recipe also appears in the Salt & Lavender: Everyday Essentials cookbook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1