This Santa Fe Chicken Skillet is a vibrant, one-pan dish that combines tender chicken with black beans, corn, and bold spices. It’s the perfect way to bring the flavors of the Southwest into your kitchen with minimal effort.
Ingredients
2 tablespoons olive oil
4 boneless, skinless chicken breasts, diced
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1/2 teaspoon paprika
1 can (14.5 oz) diced tomatoes with green chilies
1 tablespoon chili powder
Salt and pepper, to taste
1 teaspoon cumin
1/2 cup shredded cheddar cheese (optional)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a large skillet over medium heat.
Add diced chicken to the skillet and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes, until softened.
Add black beans, corn, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
Return the cooked chicken to the skillet and stir everything together. Let it cook for another 5 minutes to allow the flavors to meld.
If desired, sprinkle shredded cheddar cheese over the top of the skillet and cover until melted.
Garnish with fresh cilantro and serve with lime wedges on the side.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Variations
Vegetarian Version: For a meatless option, I swap out the chicken for extra beans (like pinto beans or kidney beans) and add more veggies, such as zucchini or mushrooms.
Spicy Kick: If I like it extra spicy, I toss in a few sliced jalapeños or add a dash of hot sauce to the skillet.
Toppings: If I want to change things up, I sometimes top it with sour cream, avocado slices, or a sprinkle of fresh lime juice for added zing.
Storage/Reheating
I usually store any leftovers in an airtight container in the fridge for up to 3 days. Reheating is simple—just heat it in the microwave or warm it up in a skillet over low heat, adding a splash of water or broth to keep it moist. For meal prep, I sometimes store the chicken mixture in separate containers and heat up the cheese and cilantro just before serving.
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FAQs
How do I make this dish spicier?
If I’m looking for more heat, I simply add extra chili powder, cayenne pepper, or diced jalapeños during the cooking process. You could even drizzle some hot sauce on top before serving.
Can I use frozen chicken breasts for this recipe?
Yes, I can definitely use frozen chicken breasts, but I’d recommend thawing them beforehand for even cooking. If I need to cook them from frozen, I can extend the cooking time to ensure the chicken reaches the correct internal temperature.
Can I use fresh tomatoes instead of canned tomatoes with green chilies?
I can replace the canned tomatoes with fresh ones, but I’d need to add some extra spices (like a pinch of cayenne pepper or extra chili powder) to bring in the heat and flavor from the canned green chilies.
Can I make this dish ahead of time?
Yes, I can prep the dish ahead of time by cooking the chicken and veggie mixture and storing it in the fridge. Then, I can simply heat it up when ready to serve, adding the cheese and cilantro at the end.
How can I make this recipe low-carb?
For a low-carb version, I can skip the corn and black beans and add extra vegetables, like zucchini or cauliflower rice, for a hearty, low-carb substitute.
Conclusion
This Santa Fe Chicken Skillet is the perfect way to bring bold, Southwestern flavors to the table without all the hassle. With just one pan, I get a delicious, filling meal that’s easy to prepare and full of fresh, savory ingredients. Whether I’m serving it for a weeknight dinner or meal prepping for the week ahead, it’s always a hit!
📖 Recipe:
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Santa Fe Chicken Skillet
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This Santa Fe Chicken Skillet is a vibrant, one-pan dish that combines tender chicken with black beans, corn, and bold spices. It brings the flavors of the Southwest to your kitchen with minimal effort.
Ingredients
2 tablespoons olive oil
4 boneless, skinless chicken breasts, diced
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes with green chilies
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
1/2 cup shredded cheddar cheese (optional)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken to the skillet and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, add chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes, until softened.
- Add black beans, corn, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Return the cooked chicken to the skillet and stir everything together. Let it cook for another 5 minutes to allow the flavors to meld.
- If desired, sprinkle shredded cheddar cheese over the top of the skillet and cover until melted.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
For a vegetarian version, swap the chicken for extra beans like pinto or kidney beans and add more vegetables.
To make it spicier, toss in a few sliced jalapeños or add a dash of hot sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet or microwave with a splash of water or broth to keep it moist.
For a low-carb version, skip the corn and black beans, and add extra vegetables like zucchini or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 65mg
