This Santa Fe Chicken Skillet is a colorful and tasty dish featuring juicy chicken, black beans, corn, and vibrant bell peppers. All of it comes together in one pan for easy cleanup!
If you love hearty meals that fit in one skillet, this is for you! I enjoy serving it over rice or with tortilla chips for a fun twist. It’s like a fiesta on a plate! 🎉
Key Ingredients & Substitutions
Chicken: I love using large chicken breasts for this dish because they stay juicy and tender when cooked. If you prefer, you can substitute with turkey breasts or even use boneless thighs for a richer flavor.
Corn: Fresh corn is delightful, but don’t worry if it’s not in season! Frozen corn works great too—just toss it in frozen; it will cook through quickly. Canned corn is fine as well; just be sure to drain it before adding to the skillet.
Black beans: These add a creamy texture and protein. If you’re not a fan, you can swap them for kidney beans or chickpeas. They’ll hold up nicely in the dish.
Diced tomatoes with green chilies: This ingredients pack a spicy punch! If you want less heat, consider using plain diced tomatoes and adding a pinch of jalapeño or bell pepper for flavor instead.
Cheese: I enjoy the combo of cheddar and Monterey Jack for creaminess and flavor. If you’re looking for lower-fat options, you can use reduced-fat cheeses or substitute with a dairy-free cheese for a vegan version.
How Do I Cook the Chicken Just Right?
Cooking chicken so it isn’t dry can be tricky, but here are some tips to get it perfect:
- First, make sure your skillet is hot enough! This helps to sear the outside quickly, keeping juices inside.
- Season the chicken generously with spices before cooking; it adds extra flavor.
- Cook the chicken for about 5-7 minutes per side, but keep an eye on it! Use a meat thermometer to check that it reaches 165°F (75°C).
- Once it’s done, let the chicken rest for a few minutes before slicing. This keeps it juicy.
Santa Fe Chicken Skillet Recipe
Ingredients You’ll Need:
For the Skillet:
- 2 large chicken breasts
- 1 cup corn (fresh, frozen, or canned)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This Santa Fe Chicken Skillet takes about 30 minutes total to prepare. You’ll need about 10 minutes for prep and another 20 minutes for cooking. It’s a quick and delicious meal perfect for any night of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. While the oil is heating, season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Make sure to coat both sides well for maximum flavor!
2. Cook the Chicken:
Once the skillet is hot, place the seasoned chicken breasts in the skillet. Cook them for about 5-7 minutes on each side. You’ll know they are done when they are cooked through, golden on the outside, and no longer pink in the center. After cooking, remove the chicken from the skillet and set it aside on a plate.
3. Build the Skillet Mixture:
In the same skillet, add the corn, drained black beans, diced tomatoes (including the juices), and the cooked rice. Stir everything together and let the mixture cook for about 5-6 minutes until it’s heated through. This step helps bring all those flavorful ingredients together!
4. Combine and Add Cheese:
Now it’s time to bring the chicken back! Place it back into the skillet, nestling it amongst the corn and bean mixture. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the chicken and the mixture. This will give us that delicious cheesy topping!
5. Melt the Cheese:
Cover the skillet with a lid and reduce the heat to low. Let it cook for an additional 5-7 minutes. You’ll want to keep an eye on it until the cheese is melted and bubbly—it’s going to smell amazing!
6. Garnish and Serve:
Once the cheese is melted, take the skillet off the heat. Sprinkle some freshly chopped cilantro on top for a pop of color and flavor. Serve it warm and enjoy your tasty Santa Fe Chicken Skillet!
Can I Substitute Quinoa for Rice?
Absolutely! Quinoa is a great substitute for rice and will add extra protein to your dish. Cook it first according to the package instructions, then fold it into the skillet along with the corn, black beans, and tomatoes.
What If I Don’t Have Black Beans?
No worries! You can substitute black beans with any other canned beans you have on hand, like pinto beans or kidney beans. Just make sure to rinse and drain them before adding to the skillet for the best flavor and texture.
Can I Make This Recipe Vegetarian?
Yes! You can easily make this dish vegetarian by omitting the chicken and using extra vegetables, such as bell peppers or zucchini, to add bulk. You can also add additional protein with tofu or tempeh if desired.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may want to add a splash of water to prevent it from drying out!
