Santa Fe Chicken Skillet
Santa Fe Chicken Skillet is a colorful and tasty dish packed with tender chicken, black beans, corn, and peppers, all spiced up with a kick of southwestern seasoning. It’s like…
Tip: save now, cook later.Santa Fe Chicken Skillet is a colorful and tasty dish packed with tender chicken, black beans, corn, and peppers, all spiced up with a kick of southwestern seasoning. It’s like a little fiesta in one pan, with bright flavors, juicy bites, and just the right amount of heat to keep things exciting.
I love making this skillet because it comes together quickly and feels like a warm hug after a busy day. I usually toss everything in the pan and let the spices work their magic while dinner fills the kitchen with a wonderful aroma. It’s one of those meals that everyone seems to enjoy because it’s full of flavors without being too complicated.
My favorite way to eat this is scooping it up with tortilla chips or wrapping it in warm tortillas with a bit of fresh avocado and a squeeze of lime. It’s great for family dinners or when friends drop by unexpectedly — easy, tasty, and just the kind of dish that makes you want to stay at the table a little longer.
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and stay juicy in the skillet. For a twist, you can swap with boneless thighs, which add more flavor and stay extra tender.
Black beans & corn: These add a nice texture and subtle sweetness. If you don’t have canned black beans, cooked dried beans work fine. Frozen or fresh corn are both great options.
Southwestern spices: Chili powder, cumin, and smoked paprika give the dish its signature smoky, earthy kick. If you like less heat, reduce chili powder or swap for mild paprika.
Salsa or diced tomatoes with green chili: Salsa adds moisture and extra flavor. If you want it spicier, try adding chopped jalapeños or a dash of hot sauce.
Cheese & sour cream: Mexican cheese melts beautifully here. You can use cheddar, Monterey jack, or a combo. Sour cream cools the spices and adds creaminess; Greek yogurt is a good substitute.
Fresh tomato & cilantro: These fresh toppings brighten the dish. If cilantro isn’t your favorite, try parsley or skip it altogether.
How Can I Get Tender, Juicy Chicken with a Great Seared Crust?
Use an oven-safe skillet and follow these simple steps:
- Pat chicken dry and rub with oil and spices so the surface is ready to crisp up.
- Heat the skillet over medium-high before adding chicken – it should sizzle on contact.
- Sear chicken 3-4 minutes without touching to develop a golden crust.
- Flip and sear the other side briefly; chicken will finish cooking in the oven.
- This two-step cooking locks in juices and gives a great texture contrast.
Equipment You’ll Need
- Large oven-safe skillet (cast iron is best) – it sears chicken perfectly and goes straight into the oven for easy cooking.
- Tongs – help flip chicken without tearing the meat.
- Measuring spoons – for accurate spice blends.
- Knife and cutting board – to chop tomatoes and cilantro fresh.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs if you want richer flavor and extra juicy meat.
- Add diced bell peppers or zucchini for more veggies and color.
- Mix in a chipotle pepper or a dash of hot sauce to boost the smoky heat.
- Stir in cooked rice or quinoa with beans and corn to make it a one-skillet meal with some grains.
How to Make Santa Fe Chicken Skillet?
Ingredients You’ll Need:
For The Chicken and Seasoning:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For The Veggie & Bean Mix:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup salsa or diced tomatoes with green chili
For Topping:
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack)
- 1/2 cup sour cream
- 1 large tomato, diced
- Fresh cilantro, chopped (about 1/4 cup)
How Much Time Will You Need?
You’ll spend about 10 minutes prepping, 8 minutes searing the chicken, and 15-20 minutes baking it all in the oven. Altogether, this bright and flavorful dish comes together in around 35-40 minutes.
Step-by-Step Instructions:
1. Prepare the Chicken and Spices:
Preheat your oven to 375°F (190°C). In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the chicken breasts with olive oil, then coat them evenly with the spice mix on all sides.
2. Sear the Chicken:
Heat a large oven-safe skillet over medium-high heat (cast iron works great here). Place the chicken in the skillet and cook for 3-4 minutes on each side until nicely browned but not fully cooked through. Remove chicken and set aside briefly.
3. Cook the Bean and Veggie Mix & Bake:
In the same skillet, stir in black beans, corn, and salsa or diced tomatoes. Warm mixture for 2-3 minutes, then nestle the seared chicken breasts on top. Sprinkle shredded cheese over each piece of chicken. Transfer skillet to the oven and bake for 15-20 minutes until chicken is cooked through and cheese is melted and bubbly.
4. Add Fresh Toppings and Serve:
Remove skillet from oven. Dollop sour cream over each chicken breast. Sprinkle diced tomato and chopped cilantro on top for a fresh burst of flavor. Serve warm with tortillas, rice, or tortilla chips for a festive, filling meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the refrigerator overnight before cooking. Pat dry to remove excess moisture for a better sear.
Can I Make Santa Fe Chicken Skillet Ahead of Time?
Absolutely! Prepare the skillet up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed to ensure the chicken is fully cooked.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or salsa if it seems dry.
What Can I Serve with This Dish?
This skillet goes great with warm tortillas, rice, or tortilla chips. A fresh side salad or guacamole also complements the flavors wonderfully.
