This Santa Fe Chicken Skillet is a colorful, one-pan meal that bursts with flavor. Juicy chicken, bell peppers, and zesty spices come together for a tasty dinner!
It’s perfect for busy nights when you just want to whip up something quick and satisfying. Plus, who doesn’t love less clean-up? This dish is a family favorite in my house!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for quick cooking. If you prefer, you can use thighs for more flavor. To keep it vegetarian, try swapping in a firm tofu or tempeh instead.
Corn: Canned or frozen corn both work well. If you want to get fresh, use 2-3 ears of corn and cut the kernels off. For a twist, you can also add diced bell peppers for that sweet crunch!
Black Beans: Canned black beans are super convenient, but you can also use cooked dried beans if you have them! If you’re looking for a different flavor, substitute with pinto beans or kidney beans.
Diced Tomatoes with Green Chilies: If you can’t find this, just use regular diced tomatoes and add fresh or canned green chilies separately. This keeps the spice level in check!
Cheese: A Mexican blend is great for melting, but you can mix and match with Monterey Jack or Cheddar. For a lighter option, try using a reduced-fat version. And, feel free to skip cheese entirely for a dairy-free meal!
How Do I Cook Chicken So It’s Juicy and Tender?
The key to juicy chicken is not overcooking it! Start by heating your skillet to medium-high. Season your chicken appropriately with salt and pepper, which builds flavor right from the start. Here’s what to do:
- Cook chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F.
- Let the chicken rest after cooking; this keeps the moisture inside.
This simple technique ensures your chicken is perfectly cooked and keeps the meal delicious!
How to Make Santa Fe Chicken Skillet
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup corn (canned or frozen)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup shredded Mexican blend cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 10 minutes prepping and cooking the chicken, another 10 minutes cooking the veggies, and 5-7 minutes finishing off everything together in the skillet. It’s a quick and delicious meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. While the oil heats, season your chicken breasts with salt and pepper on both sides. Once the oil is hot, add the chicken breasts to the skillet. Cook them for about 6-7 minutes on each side until they’re fully cooked and no longer pink in the middle. Remove the chicken from the skillet and set it aside on a plate.
2. Prepare the Veggie Mixture:
In the same skillet (don’t wash it just yet!), add the corn, black beans, and the can of diced tomatoes with green chilies. Stir everything together and allow it to cook for about 3-4 minutes until it’s heated through. The skillet will have some great flavors from the chicken!
3. Add the Spices:
Next, sprinkle the chili powder and cumin over the veggie mixture. Stir well to make sure the spices are evenly mixed in. This will give your dish a wonderful flavor!
4. Combine Chicken and Cheese:
Now, it’s time to bring the chicken back into the mix! Nestle the cooked chicken breasts back into the skillet, making sure they’re covered with the vegetable mixture. Then, sprinkle the shredded Mexican blend cheese over the top of everything.
5. Melt the Cheese:
Reduce the heat to low and cover the skillet with a lid. Let it cook for another 5-7 minutes, or until the cheese is nice and melted and bubbling. You’ll know it’s done when everything looks cheesy and delicious!
6. Serve and Enjoy:
Once everything is ready, remove the skillet from the heat. Garnish your Santa Fe Chicken Skillet with some freshly chopped cilantro for a burst of color and flavor. Serve it warm and enjoy your tasty meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add extra flavor and moisture to the dish. Just make sure to cook them until they reach an internal temperature of 165°F (74°C), which might take a couple of minutes longer than chicken breasts.
What if I Don’t Have Corn?
No worries! If you don’t have corn, you can substitute it with diced bell peppers or even frozen peas for a different texture and flavor. Just make sure to adjust the cooking time accordingly to ensure they are cooked through.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent drying out.
Can I Make This Recipe Spicier?
Definitely! To add more heat, consider incorporating jalapeños or a dash of hot sauce when cooking the vegetable mixture. Another option is to use spicy diced tomatoes instead of the regular ones!
