Santa Fe Chicken Skillet (Printable Version)
A quick, hearty skillet featuring chicken, beans, corn, and a blend of Southwestern spices.
# Ingredients:
→ Proteins
01 -
2 large chicken breasts, halved lengthwise into thin cutlets
→ Spices & Seasonings
02 -
0.5 teaspoon garlic powder
03 -
0.5 teaspoon chili powder
04 -
Salt and black pepper to taste
05 -
0.5 teaspoon smoked paprika
→ Oils
06 -
2 tablespoons olive oil
→ Vegetables & Legumes
07 -
0.5 medium onion, chopped
08 -
283 grams (10 oz) can Ro-tel diced tomatoes & green chilies, drained
09 -
397 grams (14 oz) can black beans, drained and rinsed
10 -
340 grams (12 oz) can corn, drained
→ Dairy
11 -
1 cup (approximately 100 grams) Mexican cheese blend
→ Garnish
12 -
Fresh cilantro, chopped (optional)
# Steps:
01 -
Set the oven temperature to 204°C (400°F) and position the rack in the middle.
02 -
Slice each chicken breast lengthwise to yield four thin cutlets. Season both sides evenly with garlic powder, chili powder, salt, and pepper.
03 -
Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the chicken cutlets for 3 to 4 minutes on each side or until golden brown. Remove from skillet and set aside.
04 -
In the same skillet, add the chopped onion and sauté for about 5 minutes until softened and lightly golden.
05 -
Stir in drained diced tomatoes with green chilies, black beans, corn, and smoked paprika. Cook for 2 to 3 minutes, stirring and scraping up browned bits from the pan.
06 -
Nestle the seared chicken back into the skillet mixture, spoon some of the vegetable mixture over the top, and evenly sprinkle the Mexican cheese blend over everything.
07 -
Transfer the skillet to the preheated oven and bake for 5 to 7 minutes, until the chicken reaches an internal temperature of 74°C (165°F) and the cheese is melted and bubbling.
08 -
For a golden cheese crust, broil the skillet for 2 to 3 minutes, keeping a close watch to prevent burning.
09 -
Remove from oven, sprinkle with chopped fresh cilantro if desired, and serve immediately.
# Notes:
01 -
Use high-quality canned tomatoes for richer flavor. Grilling the chicken before searing adds a smoky depth. Serve with warm tortillas or rice for a complete meal.
02 -
Store leftovers in an airtight container refrigerated up to 3 days or freeze for 3 months. Thaw overnight and reheat gently.