This Easy Santa Fe Chicken Skillet is a one-pan wonder that brings a little taste of the Southwest to your table! With juicy chicken, colorful peppers, and beans all cooked together, it’s a feast for the eyes and tummy.
I love how quick and hassle-free this dish is. Just throw everything in the skillet, let it bubble, and enjoy! Perfect for a weeknight dinner when you’re busy but still want flavor. 🌟
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they cook quickly and stay moist. If you prefer, you can substitute with chicken thighs for a richer flavor or use a plant-based protein like tofu for a vegetarian option.
Spices: The cumin, chili powder, and paprika blend brings that Southwest flair. If you want to amp up the heat, add a bit of cayenne pepper or swap chili powder for chipotle powder. No cumin? Try some taco seasoning instead!
Beans: Black beans add protein and fiber. If you’re not a fan, pinto beans work well too. For a lighter version, you could use chickpeas, which add a unique texture and taste.
Corn: Fresh corn is great when in season, but frozen or canned corn works just as well for convenience. Canned corn is super easy, just make sure to drain it first.
Cheese: I love using a Mexican cheese blend for a great melting quality and flavor. But feel free to switch it up with any cheese you prefer—sharp cheddar or even pepper jack add a nice kick!
How Can I Ensure the Chicken is Cooked Just Right?
Cooking chicken properly is key to avoiding dryness or undercooking. Here’s how to do it well:
- Start by searing the chicken for about 5-6 minutes on each side until golden brown. This creates a nice crust and seals in moisture.
- Use a meat thermometer to check the internal temperature. You want it at 165°F (74°C) for safe eating.
- If you cover the skillet while the cheese melts, it helps cook the chicken through gently without drying it out.
By following these steps and tips, you’re on your way to making a delicious and satisfying Easy Santa Fe Chicken Skillet that everyone will enjoy!
Easy Santa Fe Chicken Skillet
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup shredded Mexican cheese blend (or cheddar and Monterey Jack mix)
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This Easy Santa Fe Chicken Skillet takes about 10 minutes of prep time and 20 minutes of cooking, so in total, you’re looking at about 30 minutes from start to finish. It’s a quick and delicious dinner option that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Season the Chicken:
In a small mixing bowl, add the ground cumin, chili powder, paprika, garlic powder, salt, and black pepper. Stir them together, then rub this flavorful spice mixture all over both sides of the chicken breasts. This will add a wonderful taste!
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once it’s hot, add the seasoned chicken breasts. Cook for about 5-6 minutes on each side or until the chicken is nicely browned and nearly cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet, toss in the diced onion and bell pepper. Sauté for about 3-4 minutes until they soften and become fragrant. This is where the magic begins!
4. Add the Rest of the Ingredients:
Now, stir in the corn, drained black beans, and diced tomatoes. Cook this mixture for another 2-3 minutes just to heat everything through. You’ll see vibrant colors coming together!
5. Combine Chicken & Veggies:
Nestle the cooked chicken breasts back into the skillet on top of the vegetable mix. This helps the flavors meld together nicely.
6. Melt the Cheese:
Sprinkle the shredded cheese generously over the chicken and veggies. Cover the skillet with a lid or foil and turn the heat down to low. Let it cook for about 5 minutes, or until the cheese is all melted and bubbly. Make sure the chicken is fully cooked (165°F / 74°C).
7. Garnish and Serve:
Once the cheese is melted, remove the skillet from heat. Sprinkle freshly chopped cilantro over the top for that extra burst of flavor. Serve hot, and enjoy! You can pair this dish with warm tortillas or over a bed of rice for a more filling meal.
Enjoy your colorful, cheesy, flavorful Santa Fe Chicken Skillet! 🌶️🧀
FAQ for Easy Santa Fe Chicken Skillet
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but it’s best to thaw them completely first to ensure even cooking. Thaw overnight in the fridge or place them in a sealed plastic bag submerged in cold water for quicker thawing.
What Can I Substitute for Black Beans?
If you don’t have black beans on hand, you can easily substitute them with pinto beans or kidney beans. For a lighter option, try chickpeas—just be sure to drain and rinse them before adding to the skillet!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave. Add a splash of water or broth to keep it moist.
Can I Add More Vegetables to This Skillet?
Absolutely! Feel free to add more veggies like zucchini, spinach, or jalapeños for extra flavor and nutrition. Just make sure they’re chopped into similar sizes for even cooking!
