Santa Fe Chicken Skillet
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Santa Fe Chicken Skillet is a tasty one-pan meal you can whip up in no time. You’ll love how the juicy chicken, beans, corn, and melty cheese come together with zesty Southwest flavors. It’s perfect for busy weeknights when you want something quick and yummy.
This dish is easy to make and clean up is a breeze. You can have dinner on the table in about 30 minutes. Plus, it’s packed with protein and veggies, so you’ll feel good about feeding it to your family.
Exact Ingredients + Possible Substitutes
Here’s a breakdown of the ingredients for Santa Fe Chicken Skillet, along with some easy swaps:
• Chicken breasts: You can use thighs instead for more flavor.
• Taco seasoning: Make your own with chili powder, cumin, garlic powder, and salt.
• Olive oil: Swap for avocado or vegetable oil if needed.
• Onion: Red or white work well. Green onions are a nice alternative.
• Garlic: Jarred minced garlic or garlic powder can work in a pinch.
• Diced tomatoes with green chiles: Regular diced tomatoes plus a small can of diced green chiles is a good substitute.
• Black beans: Pinto or kidney beans are tasty options too.
• Corn: Fresh or canned corn can replace frozen.
• Smoked paprika: Regular paprika works, but you’ll miss some smokiness.
• Mexican cheese blend: Try cheddar, Monterey Jack, or a mix of your favorites.
• Cilantro: If you’re not a fan, try fresh parsley or skip it.
Feel free to adjust amounts to your taste. The recipe is pretty flexible, so have fun with it!
Instructions
Preheat your oven to 400°F (205°C). Cut the chicken breasts in half to make 4 thin cutlets. Season them with taco seasoning.
Heat 1 tablespoon of olive oil in a large oven-safe skillet. Cook the chicken for 3-4 minutes per side until brown. Set aside on a plate.
Add more oil to the skillet and cook the onion for 5 minutes. Add garlic and cook for 1 minute.
Mix in tomatoes, beans, corn, and paprika. Cook for 2-3 minutes.
Put the chicken back in the skillet. Sprinkle cheese on top. Bake for 5-7 minutes until the chicken reaches 165°F inside.
Garnish with cilantro and serve right away. Enjoy your tasty Santa Fe Chicken Skillet!
Tips, Tricks & Storing
Want to save time? Prep your ingredients ahead. Chop the onion and mince the garlic in advance. You can also pre-measure your spices.
For extra flavor, try toasting your spices in the pan before adding other ingredients. This brings out their taste even more.
Got leftovers? Store them in an airtight container in the fridge. They’ll stay good for up to 3 days.
To reheat, pop your Santa Fe Chicken Skillet in the microwave or oven. Add a splash of water to keep it moist.
Make it spicier by adding some diced jalapeños or a dash of hot sauce. Or, keep it mild by using less taco seasoning.
No oven-safe skillet? No problem! Just transfer everything to a baking dish before putting it in the oven.
Try swapping the chicken for tofu or shrimp for a fun twist. You can also use different types of beans or veggies.
Freeze individual portions for quick future meals. They’ll last up to 3 months in the freezer.