Name: Santa Fe Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwest/Tex-Mex
Ingredients: 2 large chicken breasts; 1/2 tsp garlic powder; 1/2 tsp chili powder; Salt & pepper, to taste; 2 tbsp olive oil; 1/2 medium onion, chopped; 1 (10 oz) can Rotel diced tomatoes & green chilies, drained; 1 (14 oz) can black beans, drained & rinsed; 1 (12 oz) can corn, drained; 1/2 tsp smoked paprika; 1 cup shredded Mexican cheese blend; Fresh cilantro, chopped (optional)

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This Santa Fe Chicken Skillet is a quick, one-pan dinner that’s packed with bold southwest flavors, tender chicken, and plenty of melty cheese. With pantry staples like black beans, corn, and Rotel tomatoes, I can get a satisfying meal on the table in just 30 minutes—perfect for busy nights.

Santa Fe Chicken Skillet

Why You’ll Love This Recipe

I love how effortlessly this dish comes together with minimal prep and everyday ingredients. It’s hearty, cheesy, and full of smoky spices that bring real depth to the flavor. The chicken stays juicy, the veggies add texture and color, and the cheese ties it all together. It’s a fuss-free skillet dinner that even picky eaters enjoy, and I appreciate how easy it is to customize based on what I have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Salt & pepper to taste
2 tablespoons olive oil
1/2 medium onion, chopped
1 (10-ounce) can Ro-tel diced tomatoes & green chilies, drained
1 (14-ounce) can black beans, drained & rinsed
1 (12-ounce) can corn, drained
1/2 teaspoon smoked paprika
1 cup Mexican cheese blend
Fresh cilantro, chopped (optional)

Directions

I start by preheating the oven to 400°F and moving the oven rack to the middle position.
I slice the chicken breasts lengthwise to make four thinner cutlets and season both sides with garlic powder, chili powder, salt, and pepper.
In an oven-safe skillet over medium-high heat, I heat the olive oil, then sear the chicken for about 3–4 minutes per side until golden. I set the chicken aside on a plate.
In the same skillet, I sauté the chopped onion for around 5 minutes until it’s soft and lightly browned.
I stir in the drained Rotel tomatoes, black beans, corn, and smoked paprika. I let it heat through for a few minutes, scraping up all the flavorful browned bits from the bottom of the pan.
I return the chicken to the skillet and spoon some of the tomato mixture over each piece. Then I sprinkle the cheese evenly over the top.
I bake the skillet in the oven for 5–7 minutes until the chicken is cooked through (reaching 165°F internally) and the cheese is melted. If I want the cheese a bit browned, I broil it briefly while keeping a close eye.
I finish by garnishing with fresh cilantro, if using, and serve immediately.

Servings and timing

This recipe serves 4 people and is ready in just 30 minutes total:

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes use mild Rotel if I want to tone down the spice.
When I don’t have Rotel, I sub in regular canned tomatoes with a small can of green chilies for that southwest flavor.
For extra heat, I add chopped jalapeño or use hot green chilies.
I’ve also tried it with frozen corn instead of canned, and it works great.
I love slicing the cooked chicken and using it as taco filling with all my favorite toppings.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it on the stovetop over low heat until everything is heated through. I don’t recommend freezing this dish, as the texture of the beans and corn can change and the cheese may separate when thawed.

FAQs

What kind of skillet should I use?

I like to use an oven-safe skillet, like cast iron or enameled cast iron, so I can go from stovetop to oven easily. If I don’t have one, I transfer everything to a baking dish before adding the cheese and baking.

Can I make this dish ahead of time?

I can prep the components—like cooking the chicken and sautéing the onion—earlier in the day. Then I assemble and bake just before serving. It’s a great way to save time during the week.

Is this recipe spicy?

The original Rotel has a bit of a kick, but it’s mild overall. For a spicier version, I sometimes use the hot Rotel or add jalapeños. For less heat, I stick to the mild Rotel or use regular diced tomatoes.

Can I add other vegetables?

Definitely. I’ve added chopped bell peppers or zucchini during the onion sautéing step, and they blend right in with the Tex-Mex flavors.

What sides go best with Santa Fe chicken?

I usually serve this with white or Spanish rice to soak up the sauce, but a side salad or tortilla chips also work well. Sometimes I cut the chicken up and use it in tacos or burritos too.

Conclusion

This Santa Fe Chicken Skillet is one of my go-to meals for when I need something fast, flavorful, and family-friendly. It’s got the perfect balance of spice, comfort, and convenience. I love how easily I can make it with pantry staples and customize it to match whatever I’ve got on hand. Whether I’m cooking for myself or feeding a crowd, this dish always delivers.