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Santa Fe chicken skillet loaded with melted cheese, black beans, corn, diced tomatoes, and cilantro, top-down in cast iron pan

Santa Fe Chicken

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A bold, cheesy, one-skillet meal packed with seasoned chicken breasts, black beans, corn, Rotel tomatoes, and melty Mexican cheese. This Santa Fe Chicken recipe is easy to make, full of flavor, and perfect for a comforting weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Scale

  • 2 large boneless skinless chicken breasts (cut in half lengthwise – 4 thin cutlets)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon chili powder

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 1/2 medium onion, chopped

  • 1 (10 oz) can Rotel diced tomatoes with green chilies, drained

  • 1 (14 oz) can black beans, drained and rinsed

  • 1 (12 oz) can corn, drained

  • 1/2 teaspoon smoked paprika

  • 1 cup shredded Mexican cheese blend

  • 2 tablespoons chopped fresh cilantro (optional, for garnish)

Instructions

  • Preheat the oven to 400°F (200°C) and move the rack to the center.

  • Prepare the chicken by cutting each breast in half lengthwise to create four thin cutlets. Season both sides with garlic powder, chili powder, salt, and pepper.

  • Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the chicken cutlets for 3–4 minutes per side until lightly golden. Remove and set aside.

  • Add chopped onion to the same skillet and sauté for about 5 minutes, or until soft and lightly browned.

  • Stir in Rotel tomatoes, black beans, corn, and smoked paprika. Simmer for 2–3 minutes to heat through and lift any browned bits from the bottom.

  • Return the chicken to the skillet. Spoon the vegetable mixture over the chicken, then sprinkle the shredded Mexican cheese over the top.

  • Bake uncovered in the oven for 5–7 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cheese is melted and bubbly.

  • Optional: Broil for 1–2 minutes for a golden cheese crust.

  • Garnish with chopped cilantro if desired and serve immediately.

Notes

  • Use a meat thermometer to avoid overcooking the chicken.

  • If your skillet isn’t oven-safe, transfer contents to a baking dish before adding the cheese and baking.

  • Add sliced jalapeños or cayenne pepper if you prefer it spicier.

  • Perfect for meal prep and great for leftovers—store in the fridge up to 3 days or freeze up to 2 months.

  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Skillet + Oven-Baked
  • Cuisine: Southwestern / Tex-Mex
  • Diet: Gluten Free

Find it online: https://www.thecookingrecipes.com/santa-fe-chicken/