This Santa Fe Chicken Skillet is a one-pan wonder packed with juicy chicken, colorful peppers, and zesty spices. It’s quick to make and full of flavor!
I love how everything cooks together, making clean-up a breeze. Plus, it’s a hit with my family, who always ask for seconds. Who can resist that colorful goodness? 🌶️🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to cook and make for a lean protein. If you’re looking for a lighter option, turkey cutlets or tofu for a vegetarian twist can work nicely!
Black Beans: These add great fiber and protein. If you don’t have black beans, pinto beans or kidney beans can also do the trick. You can even use canned chickpeas if you’re feeling adventurous!
Corn: Sweet corn is a fantastic addition to this dish. If fresh corn is in season, go for it! For a change, you could use frozen corn, or even zucchini for a veggie punch.
Diced Tomatoes: The diced tomatoes bring moisture and flavor. You can substitute with fresh diced tomatoes or use a can of fire-roasted tomatoes for extra smokiness! If heat’s your thing, look for spicy varieties with green chilies.
Cheese: Cheddar and Monterey Jack provide a creamy texture. If you want a bit of a kick, pepper jack cheese is a great swap. For dairy-free needs, there are excellent vegan cheese shreds available.
How Do I Cook Chicken Perfectly in a Skillet?
Cooking chicken in a skillet can be simple, but there are a few key points to watch out for. To ensure the chicken is juicy and cooked well, follow these steps:
- Start with chicken at room temperature, seasoning it generously with salt and pepper.
- Preheat the skillet on medium heat with olive oil—this helps prevent sticking.
- Use a meat thermometer to check for doneness, aiming for an internal temperature of 165°F (75°C).
- Don’t rush it! Let the chicken brown well on each side—this adds flavor.
- Once cooked, let it rest for a few minutes before slicing to retain moisture.
How to Make Santa Fe Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 4 chicken breasts (boneless, skinless)
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Bean and Corn Mix:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with green chilies, if desired)
For the Spices:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Cheese and Garnish:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious Santa Fe Chicken Skillet will take about 30 minutes to prepare and cook. You’ll spend about 10 minutes prepping and another 20 minutes cooking everything together. A quick and satisfying meal for any day of the week!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper, then add them to the hot skillet. Cook for about 5-7 minutes on each side until they’re nicely browned and cooked through. Once done, remove the chicken from the skillet and set it aside for now.
2. Prepare the Bean and Corn Mix:
In the same skillet (this is where all the flavor is!), add the drained and rinsed black beans, corn, and diced tomatoes. Sprinkle in the cumin, chili powder, garlic powder, and onion powder. Stir everything together until it’s well mixed, then let it simmer for about 5 minutes to warm through and blend the flavors.
3. Combine Everything:
Now it’s time to bring the chicken back into the mix! Return the cooked chicken to the skillet, nestling it right into the hearty bean and corn mixture. Evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the top. Then, cover the skillet with a lid to help the cheese melt.
4. Melt the Cheese:
Reduce the heat to low and let the cheese melt for about 5 minutes. Keep an eye on it, as you want it beautifully melted and gooey!
5. Garnish and Serve:
Once the cheese has melted, remove the skillet from heat. Take some fresh cilantro and sprinkle it on top as a delightful garnish. You can serve this dish hot right from the skillet or plated up with rice or tortillas on the side. Enjoy your tasty Santa Fe Chicken Skillet!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! However, it’s best to thaw it first for even cooking. You can thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for about an hour. Make sure to pat the chicken dry before seasoning to avoid excess moisture in the skillet.
What Can I Substitute for Black Beans?
If you’re not a fan of black beans, you can substitute them with pinto beans, kidney beans, or even chickpeas. Just make sure to drain and rinse them before adding to the skillet, just like you would with the black beans!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat or in the microwave until heated through. Adding a splash of water or broth can help keep it moist during reheating!
Can I Add More Veggies to This Dish?
Absolutely! Feel free to add diced bell peppers, zucchini, or even spinach for an extra veggie boost. Just sauté them in the skillet before adding the beans and other ingredients to ensure they cook down nicely!
