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Santa Fe Chicken Skillet Recipe

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4 from 12 reviews

This Santa Fe Chicken recipe is a flavorful, Tex-Mex inspired dish featuring tender chicken breasts seared to golden perfection, smothered in a hearty mix of diced tomatoes, black beans, roasted peppers, and corn, all topped with melted Tex-Mex cheese and fresh herbs. It’s a quick and easy oven-baked meal perfect for weeknight dinners, offering a delightful combination of spice, creaminess, and freshness.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex-Mex
  • Diet: Gluten Free

Ingredients

For the Chicken and Spice Mix

  • 4 boneless skinless chicken breasts
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil, divided

For the Vegetable and Bean Mixture

  • 15 ounces diced tomatoes, drained (one can)
  • 15 ounces black beans, drained and rinsed (one can)
  • 8 ounces roasted peppers, drained and chopped
  • 1 cup corn, frozen and thawed

For Topping and Garnish

  • 1 cup Tex-Mex cheese blend, divided
  • 2-3 green onions, chopped
  • ½ bunch cilantro, chopped

Instructions

  1. Preheat and Season Chicken: Preheat your oven to 400°F. In a small bowl, combine garlic powder, onion powder, cayenne pepper, and kosher salt to make the spice mix. Rub the chicken breasts evenly with this spice mix and half of the olive oil to season and coat them well.
  2. Sear Chicken: Heat the remaining olive oil in an oven-safe skillet over medium heat. Place the chicken breasts in the skillet and sear each side for 3-4 minutes until golden brown. Once seared, remove the chicken breasts and set them aside.
  3. Cook Vegetable Mixture: With the skillet still on medium heat, add diced tomatoes, black beans, roasted peppers, and corn. Stir the mixture well to blend the flavors and warm the ingredients through.
  4. Add Cheese to Veggies: Sprinkle half of the Tex-Mex cheese blend over the vegetable and bean mixture. Allow it to cook for a couple of minutes so the cheese begins to melt and incorporate flavors.
  5. Combine and Bake: When the mixture starts bubbling, nestle the seared chicken breasts into the skillet atop the vegetable mixture. Sprinkle the remaining cheese evenly over the chicken. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
  6. Garnish and Serve: Remove the skillet from the oven and sprinkle chopped green onions and cilantro on top. Serve hot directly from the skillet for a comforting and flavorful meal.

Notes

  • Ensure the skillet you use is oven-safe to avoid transferring the mixture to another dish before baking.
  • For extra spice, add a pinch more cayenne pepper or include diced jalapeños in the vegetable mix.
  • Use fresh corn if available for a sweeter taste, or canned corn drained thoroughly as a substitute.
  • Leftover chicken and mixture can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Find it online: https://cheftinaskitchen.com/santa-fe-chicken-skillet-recipe/