This Santa Fe Chicken Skillet is a colorful dish packed with chicken, bell peppers, and black beans. It’s quick to make, perfect for busy nights when you want something tasty!
What I love most about this dish? It’s all cooked in one pan! Less mess means more time to enjoy it with family or a little extra time for dessert. Yum! 🍰
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish, but if you’re short on time, cooked rotisserie chicken can be used. Just add it at the end to warm through.
Spices: The chili powder and cumin are key for that delightful flavor. If you’re looking for a milder option, try using smoked paprika instead of chili powder.
Black Beans: Canned black beans are convenient, but you can also use pinto beans or cooked lentils for a different twist. Just make sure to drain and rinse them well.
Cheese: This recipe uses shredded cheddar and Monterey Jack. For a lighter version, choose reduced-fat cheese or a non-dairy cheese if you’re dairy-free.
Cilantro: Fresh cilantro adds great flavor. If you’re not a fan, parsley makes a suitable substitute for garnish.
How Do I Ensure the Chicken Is Perfectly Cooked?
Cooking chicken well can be tricky, but it’s key for this recipe! Here are some helpful steps:
- Make sure your skillet is hot enough to sear the chicken. This locks in moisture and flavor. Sear for about 5-6 minutes per side.
- Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C).
- After removing from the oven, let the chicken rest for a few minutes before slicing. This keeps it juicy!
With these tips, you’ll have tender and flavorful chicken every time you make this dish! Enjoy the process!
How to Make Santa Fe Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the Skillet:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 can (14.5 oz) diced tomatoes (with green chilies, if desired)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This Santa Fe Chicken Skillet recipe takes about 35-40 minutes total. You’ll need around 10 minutes for prep and about 25-30 minutes for cooking. It’s a quick and delightful dish that’s all made in one skillet!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that it’s hot and ready when you need to bake the skillet later on.
2. Sear the Chicken:
In a large oven-safe skillet, heat the olive oil over medium heat. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper on both sides. When the oil is shimmering, add the chicken to the skillet. Sear for about 5-6 minutes on each side, until the chicken is golden brown and lovely.
3. Add the Vegetables:
Now it’s time to add flavor! Sprinkle the black beans, corn, and diced tomatoes around the chicken in the skillet. Stir gently to mix everything together, making sure the chicken is nestled among those tasty vegetables. This combination is what makes the dish special!
4. Top with Cheese:
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the chicken and vegetables. This will melt beautifully as it cooks!
5. Bake the Skillet:
Carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Your kitchen will smell amazing while it cooks!
6. Garnish and Serve:
Once it’s done baking, take the skillet out of the oven and let it rest for a few minutes. This helps the juices settle in the chicken. Before serving, sprinkle with freshly chopped cilantro for a burst of freshness. Serve it warm, either with tortillas or over rice, for a complete meal. Enjoy your delicious Santa Fe Chicken Skillet!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs work great in this recipe and can add extra moisture and flavor. Just ensure they’re boneless and skinless, and you might need to adjust the cooking time slightly, as thighs could take a bit longer to cook through.
What Can I Use Instead of Black Beans?
If you don’t have black beans on hand, you can substitute them with kidney beans or pinto beans for a similar texture and taste. Just be sure to rinse and drain them before adding them to the skillet!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave in short intervals or warm gently on the stove, adding a splash of water if the dish looks dry.
Can I Make This Recipe Vegetarian?
Yes! To make it vegetarian, simply skip the chicken and add extra veggies like zucchini, bell peppers, or mushrooms. You can also substitute the cheese with a plant-based option for a fully vegetarian meal!
