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This Santa Fe Chicken Skillet is a one-pan wonder loaded with juicy chicken breasts, sweet corn, roasted peppers, and melty Tex-Mex cheese. It’s hearty, colorful, and full of Southwest flavor. It’s great for busy weeknights when you need something satisfying without spending hours in the kitchen.
What I love most about this recipe is how flexible it is. Some nights I keep it classic, other times I toss in whatever’s hanging out in the fridge. Leftover roasted veggies, a can of pinto beans, or even a different cheese if that’s what I’ve got. No matter what I swap in, it still comes out delicious and doesn’t last long at the table.
If you’re all about flavorful, family-style dinners, you might also love my Creamy Chicken Enchilada Soup or my Easy Shrimp Fajitas.
Recipe Overview
Ingredients needed
Below is a list of ingredients you will need to make this dish and some swaps you can make. Full measurements are listed further down in the recipe card.
- Chicken: I used boneless, skinless chicken breasts. You may also use boneless and skinless chicken thighs.
- Seasonings: garlic powder, onion powder, cayenne pepper, and kosher salt
- Oil: I used olive oil, but avocado oil will work.
- Diced tomatoes: You may use fresh, but I used canned.
- Black beans drained and rinsed
- Roasted peppers drained well and chopped
- Corn: Use frozen and thawed, or canned.
- Tex-Mex cheese blend, or any shredded cheese you have on hand.
- Green onions: for garnishing.
- Fresh cilantro
How to Make Santa Fe Chicken Skillet
Here’s how to get perfect results every time:
Preheat oven to 400°F. Rub chicken with seasonings and half the oil. Heat remaining oil in an oven-safe skillet over medium, sear 3-4 minutes per side until golden. Set the chicken aside.
✏️ Searing adds flavor and gives the chicken a beautiful golden crust.
In the same skillet, add diced tomatoes, black beans, roasted peppers, and corn.
✏️ Heating the veggies together before adding the chicken back in deepens the flavor.
Stir veggies and beans together so the flavors start to meld.
✏️ Scrape the bottom as you stir to catch all those tasty browned bits.
Sprinkle half the Tex-Mex cheese over the mixture. Cook for a couple of minutes to start melting.
When the sauce bubbles, nestle in chicken, top with remaining cheese, and bake 15 minutes, or until chicken reaches 165°F and cheese is bubbly.
✏️ Nestling the chicken ensures every bite soaks up the sauce.
Top with green onions and cilantro. Serve hot from the skillet.
✏️ Fresh herbs brighten the rich Tex-Mex flavors.
Variations & Tips
- You can swap the roasted peppers for fresh bell peppers if you like more crunch.
- Add a handful of baby spinach or kale in the last few minutes of cooking for extra greens.
- For a heartier meal, stir in cooked rice or quinoa before adding the cheese.
- Serve with warm tortillas for scooping, tortilla chips on the side, or crushed over the top for extra crunch.
Storage & Make-Ahead Tips
- Fridge: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven or microwave until hot and the cheese is melty again.
- Make-Ahead: You can prep parts of this ahead: season and sear the chicken, grate the cheese, and chop the cilantro, then just assemble and bake when you’re ready to eat.
Common Questions
Pinto beans, kidney beans, or even chickpeas all work well here.
No problem! Sear the chicken and prepare the filling in a regular pan, then transfer everything to a baking dish and bake.
Yes. Use boneless, skinless thighs. Sear as written, then bake until they reach 165°F. Start checking a minute or two early, as thighs stay tender even if they cook a bit past that temperature.
Serving suggestions
This skillet is hearty enough to enjoy on its own, but I love serving it with a side of fluffy Cilantro Lime Rice or sweet, tangy Mango Salsa for balance. For something heartier, try pairing it with crisp Bell Pepper Nachos or a slice of warm Homemade Jalapeño Skillet Cornbread to soak up every last bit of sauce.
You may also like
- Pan Seared Salmon
- Southwest Chicken Salad
- Easy Steak Fajitas
- Cheeseburger Soup
- Mexican Chicken Soup
- Creamy Pesto Gnocchi
- Apple and Brie Stuffed Chicken Breast
- Santa Fe Grilled Chicken Salad
Santa Fe Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- 15 ounces diced tomatoes, drained, one can
- 15 ounces black beans, drained and rinsed, one can
- 8 ounces roasted peppers, drained well and chopped
- 1 cup corn, frozen and thawed
- 1 cup Tex-Mex cheese blend
- 2-3 green onions, chopped
- ½ bunch cilantro, chopped
Instructions
- Preheat the oven to 400°F. Rub the 4 boneless skinless chicken breasts with the spice mix ( ½ teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, and ½ teaspoon kosher salt) and half the 2 tablespoons olive oil.
- Heat the remaining oil in an oven-safe skillet over medium heat, then sear the chicken for 3-4 minutes per side until golden. Set the chicken aside.
- With the skillet still over medium heat, add the 15 ounces diced tomatoes, 15 ounces black beans, 8 ounces roasted peppers, and 1 cup corn.
- Stir the veggies and beans so the flavors start to meld in the skillet.
- Sprinkle half of the 1 cup Tex-Mex cheese blend over the veggie mixture. Cook for a couple of minutes to let it begin to melt.
- When the sauce starts bubbling, nestle the seared chicken into the skillet and top with the remaining cheese. Transfer to the oven and bake for 15 minutes, or until the chicken reaches 165°F and the cheese is melted and bubbly.
- Top with fresh 2-3 green onions (diced) and chopped ½ bunch cilantro. Serve hot, right from the skillet.
Notes
- Pat chicken dry for the best golden sear.
- Drain canned veggies well to keep the sauce rich.
- Add cheese in two layers for extra gooey bites.
- Nestle chicken in the sauce so it stays juicy.
Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze up to 3 months; thaw overnight in fridge.
- Reheat: Warm in oven or microwave until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just, well, sooo tasty and a real comfort dish! Love it!
Happy you loved it! Thanks for the feedback.
Definitely recommend making this.
Thanks