Craving a dinner that’s bold, cheesy, and packed with flavor? This Santa Fe Chicken Skillet is your answer! Juicy chicken breasts are cooked with zesty spices, black beans, corn, tomatoes, and topped with melty cheese — all in one pan for minimal cleanup and maximum satisfaction.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1 cup canned black beans, drained and rinsed
1 cup corn kernels (frozen or canned)
1 can (14.5 oz) diced tomatoes, drained
1 cup shredded Monterey Jack or Mexican blend cheese
2 tablespoons chopped fresh cilantro (optional)
Lime wedges, for serving
Continue the instructions on the next page.
Instructions
Step 1: Season both sides of the chicken breasts with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until browned (it doesn’t need to be cooked through yet). Remove and set aside.
Step 3: In the same skillet, stir in the black beans, corn, and diced tomatoes. Simmer for 2-3 minutes to combine flavors.
Step 4: Return the chicken to the skillet, nestling it into the bean mixture. Sprinkle shredded cheese generously over the top.
Step 5: Cover the skillet and reduce heat to medium-low. Cook for 7-10 minutes until the chicken is cooked through (internal temp 165°F) and the cheese is melted and bubbly.
Step 6: Garnish with fresh cilantro and a squeeze of lime before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. For longer storage, freeze individual portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.