This Santa Fe Chicken Skillet is a one-pan wonder that’s packed with flavor! Juicy chicken, colorful bell peppers, and zesty spices come together for a meal that’s both hearty and tasty.
What I love most is how quick it is to whip up. Just toss everything in the skillet and enjoy a delicious dinner in no time. Perfect for busy nights when you want something special without the hassle!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are a great choice for this dish as they cook quickly and stay tender. If you need a substitute, boneless thighs or even tofu work well for a different protein option.
Olive oil: Olive oil gives a nice flavor and helps with cooking. You can use canola or avocado oil if you want a higher smoke point or if olive oil isn’t available.
Black beans: Canned black beans are convenient, but feel free to use cooked dry beans if you have them on hand. Pinto beans are a great substitute if you’re looking for variety.
Corn: Canned corn works perfectly, but you can use frozen corn for a fresher taste. It’s usually a good exchange if you are aiming for that fresh flavor.
Diced tomatoes with green chilies: This adds spice and moisture to the dish. If you can’t find it, replace it with regular diced tomatoes and add a diced jalapeño or some green salsa.
How Do I Ensure the Chicken is Cooked Perfectly?
Cooking chicken breast to the right temperature can be tricky but here’s how to give it your best shot. The key is to use medium heat and monitor its cooking closely to avoid dryness.
- Season your chicken generously before cooking for the best flavor.
- Cook it for about 6-7 minutes on each side. You want it to be golden brown.
- Always check the internal temperature with a meat thermometer—it should be at least 165°F to be safe to eat.
- If you’re unsure, cut into one piece; it should be white throughout, not pink or translucent.
How to Make Santa Fe Chicken Skillet
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
Cheese Blend:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Seasonings:
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Garnish:
- 1/4 cup fresh cilantro, chopped
How Much Time Will You Need?
You will need about 30 minutes in total to prepare this dish. This includes about 10 minutes for prep work and around 20 minutes for cooking. It’s quick and easy, making it perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by heating the olive oil in a large skillet over medium heat. While it’s heating, season the chicken breasts with salt, pepper, chili powder, cumin, garlic powder, and onion powder on both sides. This will give the chicken fantastic flavor!
2. Cook the Chicken:
Once the skillet is hot, add the seasoned chicken breasts. Cook them for about 6-7 minutes on each side, or until they are cooked through and reach an internal temperature of 165°F. This should give you juicy and flavorful chicken. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Add the Veggies:
In the same skillet, without washing it, add the black beans, corn, and diced tomatoes with green chilies. Stir everything together, and let this mixture cook for about 2-3 minutes until it’s warmed through. The skillet retains all those yummy flavors from the chicken!
4. Combine Chicken and Cheese:
Now, return the cooked chicken breasts to the skillet, placing them right on top of the tasty veggie mixture. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the chicken. This is where it gets cheesy!
5. Melt the Cheese:
Cover the skillet with a lid and let it cook for an additional 3-5 minutes. This will allow the cheese to melt and become wonderfully bubbly, creating a delicious topping for your chicken.
6. Garnish and Serve:
Finally, once the cheese is nicely melted, remove the skillet from the heat. Garnish your Santa Fe Chicken Skillet with chopped cilantro for a fresh touch. Serve hot, and enjoy your meal!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. To thaw quickly, place the chicken in a sealed plastic bag and submerge it in cold water. Allow about 1 hour for every pound. Once thawed, pat the chicken dry to ensure it cooks evenly in the skillet.
What If I Don’t Have Black Beans?
No problem! You can substitute black beans with kidney beans, pinto beans, or even garbanzo beans. Just make sure to drain and rinse them as you would with black beans before adding them to the skillet.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat them again, reheat it gently on the stove over low heat or in the microwave, making sure to stir occasionally for even warming.
Can I Add More Vegetables to This Dish?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or spinach to the skillet. Just chop them into small pieces and add them to the skillet along with the black beans and corn, allowing them to cook until tender. This will increase the health factor and add more flavor!
