Santa Fe Chicken Skillet
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
448 kcal
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Course
Main Course
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Cuisine
American
Santa Fe Chicken Skillet
Description
In this recipe, chicken breasts are sliced and seasoned with garlic powder, chili powder, salt, and pepper before being seared in olive oil until golden on both sides. After removing the chicken, onions are softened in the same skillet, then canned diced tomatoes with green chilies, black beans, corn, and smoked paprika are added and heated through, incorporating the browned bits from the pan for flavor.
The chicken is returned to the skillet, topped with the vegetable mixture and sprinkled with a Mexican cheese blend. The skillet is then placed in a hot oven to finish cooking the chicken fully and melt the cheese, creating a cheesy, flavorful topping. Fresh cilantro can be added for garnish. This one-pan method yields a filling, savory entree with a balance of spices and textures.
If an oven-safe skillet is not available, the mixture can be transferred to a baking dish or covered and cooked on the stovetop until the cheese melts. The recipe appears in the Salt & Lavender: Everyday Essentials cookbook. The dish is suitable for a main meal and pairs well with rice or tortillas.
Ingredients
- 2 large chicken breast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 1 (10 ounce) can diced tomatoes with green chilies drained, Ro-tel brand
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 1/2 teaspoon smoked paprika
- 1 cup Mexican cheese blend
- cilantro chopped (optional, to taste, fresh
Instructions
- Preheat the oven to 400F and move the rack to the middle position.
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
- Add the oil to an oven-safe skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
- Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.
- Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the browned bits from the bottom of the pan.
- Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).
- Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned (watch it doesn't burn!).
- Top with fresh chopped cilantro if using, and serve immediately.
Notes
- If your skillet is not oven-proof, transfer the mixture to a baking dish or cover and cook on stovetop to melt the cheese.
- Use fresh cilantro as a garnish for added freshness and flavor if desired.
- This recipe is included in the Salt & Lavender: Everyday Essentials cookbook for reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 94mg | 31% |
| Sodium | 839mg | 35% |
| Potassium | 997mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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